Spanakopita Muffin Cups
Updated
Updated
These Spanakopita Muffin Cups take the traditional Greek classic with flaky phyllo dough, spinach, feta cheese, herbs, and butter, and turns it into a super easy low carb snack or party appetizer made in a muffin tin.
If you love the flavor combination of spinach and feta cheese, don’t miss our highly rated Turkey Burgers and delicious Mediterranean Orzo Salad.
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Easy Spanakopita Appetizer
Spinach – my favorite leafy green! I remember for years when my kids wanted no part of it…until I made Spanakopita. They fell in love on the spot. Now they enjoy it in salads, soups, pasta dishes, and quiche. And still request I make this Greek classic.
I decided to make Spanakopita Muffin Cups, which are little mini versions, still filled with spinach, feta cheese, herbs, and butter in a flaky phyllo shell.
These are great as a low carb snack or party appetizer. Who knows, you could end up converting some spinach nay-sayers like I did!
Ingredients Needed
The main ingredients for this Greek recipe are spinach and feta cheese, enhanced by herbs and other aromatics to bring all the flavors together. It’s so good!
(Scroll below to the printable recipe card for details and measurements.)
- Phyllo dough – This is a must and what gives Spanakopita its flaky crust. Don’t substitute. Make sure to thaw before using.
- Melted butter – This is used in the muffin tins and also brushed onto the phyllo dough for flavor and a golden, crispy texture.
- Fresh spinach – Our star ingredient. (For frozen spinach, see note below.)
- Feta cheese – Next to spinach, this is the most important ingredient. Be sure to use a quality feta.
- Eggs – Acts as a binder and helps hold the filling together.
- Scallions and Garlic – For wonderful aromatics and flavor.
- Herbs and Seasonings – Dill is a common ingredient in Greek dishes. Simple salt and pepper also season the dish.
How to Make Spanakopita Muffin Cups
This Greek spinach appetizer is super easy to make in just a few steps.
(Scroll down to the printable recipe card for all the details and don’t miss the video below.)
- Prep a muffin tin. Brush a little melted butter into each cup of a 12-cup muffin tin.
- Make the filling. Combine chopped spinach, feta cheese, eggs, scallions, garlic, and seasonings until incorporated.
- Cut the phyllo dough. Lay out a stack of 3 sheets Phyllo dough (keeping the remaining 3 sheets moist – see tip below.) Cut stack into 4-inch squares, so you have 6, 3-layered squares. Gently brush the squares with the remaining butter and press into each of the muffin cups. Repeat with the remaining 3 sheets.
- Fill the phyllo cups. Divide the spinach mixture evenly among the muffins cups; fold the overhanging phyllo dough into the center.
- Bake. Bake at 425F for 15 minutes until golden and set.
Tips and Variations
- Phyllo dough dries out quickly. When working with it, unroll the sheets onto a dry, flat surface. Immediately cover with plastic wrap and then a damp towel. (Just a damp towel directly on the phyllo will moisten the sheets and make them stick together.)
- Using frozen spinach. Fresh spinach is recommended for this spanakopita recipe since frozen spinach is more watery and also tends to clump together. However, you can use frozen, just make certain it’s completely thawed and all excess liquid has been removed.
- Add in some Parmesan. Mixing in some freshly grated parmesan to the filling is a delicious addition. If you can find it, you can also use Greek kefalotyri cheese, which is more traditional but can be difficult to locate.
Video: Spanakopita Muffin Cups
Make Ahead and Storage
- Make ahead. You can make the filling mixture a day in advance. Store in an airtight container in the refrigerator.
- Leftovers. Baked and cooled leftovers should be store in an airtight container in the fridge and eaten within 3 days.
- Reheat. The best way to reheat spanakopita is in the oven until warmed through. Reheating in the microwave can make the phyllo dough a little soft but works in a pinch.
- Can I freeze spanakopita? Yes. Cool completely, then wrap tightly in plastic wrap and again in foil. They’re keep frozen for 2 months.
More Greek Recipes:
- Avgolemono Soup (Greek Lemon Chicken Soup)
- Greek Pasta Salad
- Greek Salad Dressing
- Layered Greek Dip
- Tzatziki Sauce
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Spanakopita Muffin Cups
Ingredients
- 2 tablespoons melted unsalted butter, , divided
- 6 ounces fresh spinach, , finely chopped
- 3/4 cup crumbled feta cheese
- 2 large eggs, , beaten
- 2 scallions, , diced small
- 1 clove garlic, , minced
- 1 tablespoon dried dill
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 6 sheets phyllo dough, , thawed
Instructions
- Preheat oven to 425 degrees F. Brush a little butter into each cup of a 12-cup muffin tin.
- In a large bowl, mix together the spinach, feta cheese, eggs, scallions, garlic, and seasonings until blended.
- Lay out a stack of 3 sheets Phyllo dough (keeping the remaining 3 sheets moist – see notes.) Cut stack into 4-inch squares, so you have 6, 3-layered squares. Gently brush the squares with the remaining butter and press into each of the muffin cups. Repeat with the remaining 3 sheets.
- Divide the spinach mixture evenly among the muffins cups; fold the overhanging phyllo dough into the center.
- Bake for 15 minutes until golden and set. Allow to cool slightly and serve.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Breakfast is so easy! I pull one span-muffin out of the freezer (freeze on baking sheet. Then, transfer to a freezer bag and into the freezer.).
i made these as finger food appetizers and they were a hit. Instead of a regular muffin tin I used a small tart size and cut the phyllo in 3″ squares.
Quick & easy, super tasty! The secret is in the phyllo. It dries out quickly so follow the instructions carefully & brush each layer lightly with melted butter. Rather tha fold over the phyllo after placing in the muffin cups I gathered it all to the center like a flower for beautiful results!
Excellent. I went easy on the salt and still tasted great!
Loved these! I did add some parmesan and a pinch of nutmeg.
These were so easy and delicious. Going to make them again for a Thanksgiving app.
What size muffin tin do you use?
12-cup standard.
Thank u so very much! I have lived these for years, but never found the perfect blend, until your recipe. I loved every, single bite.
These are such a great snack. Even two were pretty filling and still healthy.
can you use the fillo shells?
For optimal results, I would follow the recipe as written. Thank you!
Did you try using the cups?
When brushing the sheets with butter do u butter each individual sheets or just the top sheet?
Each sheet.
For a unique twist I served them with a very small amount of fresh Pico de Gallo and a small basil leaf on top after they bake.
They look amazing!
Do you cook them before you freeze them?
Yes. Cook, cool completely, then freeze.
Remy also really loves spanakopita. She’s eh on spinach at the moment, though, despite LOVING it as a younger baby. I will just never understand kid taste buds. NEVER. I bet these would be perfect for daycare lunches for her. I mean, they would probably hate me for having the phyllo get all over the place but whatever lol.
I love this idea!! I bet my kids would love this! I know I would. :)
What a great snack!
So happy you converted them on spinach! Spanakopita would do it, though. *DREAMY SIGH*
Also: “As they were inhaling them, I explained what they were made from. Their eyes bugged out of their head. ” *Smirk* Kids, man.