This Spanakopita recipe takes the traditional triangles and turns them into pie cups. A super easy after-school snack or party appetizer version of the Greek classic, where flaky phyllo shells get a flavorful filing of spinach, feta cheese, herbs, and butter! Be sure and watch the video to see how simple these are to make!
I can remember three defining moments in my kids’ lives regarding food. I mean, life changing. For me, anyway.
When they were really little, they just couldn’t seem to get on board with any type of meat. Then I made baby back ribs and chicken wings. They were so fascinated by eating off the bone, not to mention how delicious they were, that the deal was sealed.
Both my kids were also potato haters. HOW CAN ANYONE NOT LIKE POTATOES??? Sigh. One day I served them Tater Tots. As they were inhaling them, I explained what they were made from. Their eyes bugged out of their head. And the rest is history. They now love roasted, mashed, baked, and of course, fried.
Finally comes spinach. My favorite leafy green! They wanted no part of it. Didn’t matter if it was warm or cold, in a salad doused with dressing or in a soup.
Then I made Spanakopita.
GAME OVER, you guys. They fell in love on the spot. Now they enjoy it in salads, soups, pasta dishes, and quiche. And still request I make Spanakopita.
I decided to make little mini versions of the Greek classic as an after-school snack and it was perfect. These would also make a great party appetizer. Who knows, you could end up converting some spinach nay-sayers like I did!
- Don’t get puff pastry instead of phyllo dough. They are not the same and will definitely cook up differently.
- Fresh spinach is recommended for this spanakopita recipe instead of frozen as frozen spinach is more watery and also tends to clump together.
- This recipe uses kosher salt, which is less salty than table salt. If using table salt, use a scant ¼ teaspoon.
Other Spinach and Feta recipes you might enjoy!
- Spinach and Feta Turkey Burgers
- Mediterranean Orzo Salad
- Spinach and Feta Casserole – Kalyn’s Kitchen
- Spinach Feta Pinwheels – That Skinny Chick Can Bake
Other Greek Recipes We Love!
- Layered Greek Dip
- Baklava (with a step by step guide & video!)
- Tzatziki Sauce
Watch the video for this Spanakopita Recipe
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 Facebook, Instagram, Pinterest, and YouTube!
How To Make this Spanakopita Recipe
Spanakopita Muffin Cups
- 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 tablespoon dried dill
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/3 cup panko bread crumbs
- 6 sheets phyllo dough , thawed
- 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, and seasonings until blended. Mix in the bread crumbs.
- 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.
Reader Questions and Reviews
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!
what is the Panko for?
can I cook and then re heat for the Holiday?
You probably can, but the phyllo won’t be as crisp. I prefer these fresh, but try it!
What size muffin tin do you use?
I would appreciate a breakdown on the calories and nutritional info please.
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.
What is the nutritional information for these?
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?
Oh crap. I didn’t butter every layer this batch, but will next time. Still yummy though ?
For a unique twist I like to add a very small amount of Fresh Pico de Gallo and a small basil leaf on top after they bake. Gives them a bright splash of color and fresh acidic bite that really makes them stand out.
They look amazing! How long will they keep?
Thanks Maureen! They can be stored in the refrigerator for up to a week or in the freezer for up to 2 months. (To reheat, bake or toast them at 350° until crispy on the outside and hot on the inside.)
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.
Thanks for the shout-out for my Spinach and Feta casserole. And I love Spanakopita, so these muffin cups look amazing. What a fun variation on a Greek classic!
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.
Oh wow, those look amazing! Such a fun twist on the traditional way to make Spanakopita! thanks for the shout-out for my breakfast casserole too.