Spanakopita Cups Appetizer Recipe

by Kirsten on June 16, 2012 · 13 comments

in Sides, Starters, Starters & Sides

One of my favorite appetizers to serve is Spanakopita. Spanakopita is a very traditional Greek snack were phyllo dough gets filled with a mixture of spinach, feta cheese, dill, eggs and onions.

Traditionally the phyllo dough is rolled into small triangles, but I decided that little cups would make for a much nicer presentation.

Spanakopita is always a big hit at the buffet with my guests, but you could also serve it as a lunch or small dinner accompanied by a fresh salad.

Spanakopita Cups
5.0 from 3 reviews
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: Makes about 30 - 36 pieces
  • ½ cup (120 ml) olive oil
  • 1 bunch chopped scallions, white and green parts
  • 20 ounces (560 g) frozen chopped spinach, defrosted
  • 2 tablespoons chopped fresh dill
  • 3 extra-large eggs, lightly beaten
  • 7 ounces (200 g) feta cheese, crumbled
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
  • ½ pound (2 sticks, 226 g)) unsalted butter, melted
  • ½ cup plain dry breadcrumbs
  1. Preheat your oven to 400 F.
  2. Heat oil in a pan on medium heat and add the scallions. Cook for about 5 minutes.
  3. Squeeze most of the water out of the spinach and mix with scallions, dill, eggs and feta cheese. Season the mixture with salt and pepper.
  4. Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until 4 sheets have been used.
  5. Cut circles out of the dough that fit as a shell into mini muffin pans. Place the phyllo circles into the pan molds and fill with the spinach mixture.
  6. Repeat until all the spinach mixture is used.
  7. Bake the spanakopita cups for 17 mins.
Spanakopita cups can be served warm or at room temperature.


Adapted from Ina Garten.

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Claire E December 22, 2012 at 11:50 am

How many servings does this recipe make?

Jen @ Savory Simple June 24, 2012 at 7:14 pm

I love these!

Lea Ann June 23, 2012 at 1:55 pm

Great idea Kirsten! And great photos as always. Pinned!

Cooking with Michele June 21, 2012 at 9:25 am

Great idea for a party – bookmarking this one for sure!

Mary June 18, 2012 at 5:20 pm

Oh my goodness these look seriously delicious! I can’t wait to give them a try!

manu June 18, 2012 at 12:25 am

These are so cute!! I love them!
Have a nice week

kitchenroach June 17, 2012 at 5:00 pm

Geniale Idee, die kleinen cups.

Elizabeth June 17, 2012 at 4:53 pm

Wow, this looks fabulous and no doubt tastes equally fabulous.

Larry June 17, 2012 at 2:51 pm

LOL your blog comment – I think you make a good point.

Kalyn June 17, 2012 at 9:52 am

What a great idea, and beautiful photos.

Susan June 17, 2012 at 7:59 am

I love spanakopita and have made it in a casserole and in triangles (for hors d’oeuvres,) but this is ingenious! I’ve made lasagne in “cups” and that was a big hit, so this is on the menu today for hubby! It’s one of his favorites. Have a beautiful day with your family, dear friend, XOXOX

Dominic June 17, 2012 at 5:17 am

these are beautiful… amazing… inspired… I adore spanakopita… I love what you’ve done here… brilliant!

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