Spanakopita Tarts

I love spanakopita, but sometimes, along with other appetizers, they can be filling. These little Spanakopita Tarts are the perfect size. Just a few bites and the phyllo is so lovely and crispy.

These little tarts are a perfect appetizer for entertaining. They can be made ahead of time and frozen, then popped into the oven to warm up again. Plus, they are easy to make from the start!

Spanakopita, or spinach pie, is a Greek savory pastry. We have kept the traditional ingredients, phyllo pastry, spinach, feta, onion, and then we added in a little ricotta, too, and topped the tarts with Parmesan.

I love adding Parmesan when baking savory items; it always browns up so lovely. 

Spanakopita Tarts are perfect for a game day appetizer and something different from the usual wings and dip. Everyone loves the tangy, slightly salty filling, so delicious.

They are also fantastic for holiday entertaining, like Easter, Thanksgiving, Christmas, New Year’s Eve and more!! An appetizer that you can serve all year round!

Do you have a mini muffin pan? That is how we made these! We make countless of savory and sweet items in this pan.

Actually, these are the work of the talented Ken, and he did an outstanding job on these little yummy bites. 

Spanakopita Tarts

Tara Noland

Spanakopita are reduced down to bite sized tarts giving you the ease of a quick freezer ready appetizer for game day, holidays and more!

4.44 from 69 votes

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine Greek

Servings 48 mini tarts

Calories 84 kcal

Ingredients

 

• 1 Tbsp. canola oil
• 1 small onion chopped
• 3 green onions chopped
• 1 -10 oz. package spinach thawed, chopped and squeezed of moisture
• 6 oz. feta cheese crumbled
• 1 cup ricotta cheese
• 2 eggs
• Salt and pepper to taste
• Large pinch of nutmeg
• 1 lb. phyllo you may not use it all
• 8 Tbsp. of butter melted
• 1 cup Parmesan grated

Instructions

 

• Preheat oven to 375F. Butter a 24 mini muffin pan and set aside.
• Heat the 1 Tbsp. of canola oil in a medium skillet over medium heat, add both the onions and cook until soft.
• While the onions are cooking, mix together the spinach, feta, ricotta and egg. Add in the cooked onion. Season with salt, pepper and nutmeg. Combine well and set aside.
• Take the phyllo from the package and roll out flat, cover with a clean damp tea towel. Remove one sheet and lay flat on the counter. Brush with the melted butter. Lay on another sheet of phyllo. With a pizza cutter or sharp knife cut into 2″ pieces. Place each square in a cup of the muffin pan and lightly brush with butter. Repeat the layers two more times for each cup, off setting the squares slightly. You will then have placed three squares in each cup with a total of 6 individual sheets of phyllo.
• Place a tsp. of the spinach mixture in each cup and then top with a pinch of Parmesan.
• Bake for 15-20 min. until golden brown. Serve immediately or let cool and freeze.
• Note: If frozen, reheat in a 350F oven for 15-20 min. or until heated through. Will freeze well for 1-2 months if properly sealed.

Nutrition

Serving: 1Calories: 84kcalCarbohydrates: 6gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 116mgPotassium: 18mgFiber: 0.1gSugar: 0.2gVitamin A: 136IUVitamin C: 0.3mgCalcium: 56mgIron: 0.1mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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