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Name: Spanakopita Bites
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 45
Cuisine: not set
Ingredients: 1 lb. spinach chopped; 1/4 cup olive oil; 1 large onion finely minced; 1 bunch green onion diced, incl. 4 inches green); 1/4 cup fresh parsley chopped; 1/4 cup fresh dill chopped; Pinch ground nutmeg; Salt and freshly ground black pepper to taste; 1/4 pound Feta cheese crumbled; 2 eggs lightly beaten; 1/2 cup Ricotta or Cottage cheese; Frozen phyllo pastry shells; Olive oil for brushing

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INGREDIENTS

1 lb. spinach ; chopped
1/4 cup olive oil
1 large onion ; finely minced
1 bunch green onion ; diced, incl. 4 inches green)
1/4 cup fresh parsley ; chopped
1/4 cup fresh dill ; chopped
Pinch ground nutmeg
Salt and freshly ground black pepper ; to taste
1/4 pound Feta cheese ; crumbled
2 eggs ; lightly beaten
1/2 cup Ricotta or Cottage cheese
Frozen phyllo pastry shells
Olive oil ; for brushing

Servings

INSTRUCTIONS

Wash and drain the chopped spinach very well. If using frozen spinach, thaw completeley and squeeze out excess water very well. Spinach should be quite dry.

Heat the olive oil in a deep saute pan or dutch oven. Saute the onions and green onions until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.

Cook the spinach mixture until the excess moisture evaporates. You want it to be on the dry side.

Remove from heat and set the spinach aside to cool.

When the spinach has cooled, add to the mixture the crumbled Feta, eggs, Ricotta cheese, and mix until combined.

Preheat the oven to 350 degrees. Lightly brush the insides of the frozen phyllo shells with olive oil and fill with spinach mixture until approximately 3/4 full.

Bake the filled shells on a baking sheet at 350 degrees for 15 - 20 minutes or until the filling is cooked through. Serve immediately.

NOTES

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Spanakopita Bites

1 lb. spinach chopped
1/4 cup olive oil
1 large onion finely minced
1 bunch green onion diced, incl. 4 inches green)
1/4 cup fresh parsley chopped
1/4 cup fresh dill chopped
 Pinch ground nutmeg
 Salt and freshly ground black pepper to taste
1/4 pound Feta cheese crumbled
2 eggs lightly beaten
1/2 cup Ricotta or Cottage cheese
 Frozen phyllo pastry shells
 Olive oil for brushing

Wash and drain the chopped spinach very well. If using frozen spinach, thaw completeley and squeeze out excess water very well. Spinach should be quite dry.

Cook the spinach mixture until the excess moisture evaporates. You want it to be on the dry side.

Remove from heat and set the spinach aside to cool.

When the spinach has cooled, add to the mixture the crumbled Feta, eggs, Ricotta cheese, and mix until combined.

Preheat the oven to 350 degrees. Lightly brush the insides of the frozen phyllo shells with olive oil and fill with spinach mixture until approximately 3/4 full.

Bake the filled shells on a baking sheet at 350 degrees for 15 - 20 minutes or until the filling is cooked through. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (23g)
Recipe Makes: 45 Servings

Calories: 20
Calories from Fat: 12 (60%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 11.4mg		3 %
Sodium 46.6mg		2 %
Potassium 77.2mg		2 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.7g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 20

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