snack

Spanakopita Bites with Feta and Dill

Name: Spanakopita Bites with Feta and Dill
Ingredients: 4 oz (113 g) Feta cheese, crumbled; 2 oz (57 g) Ricotta cheese; 2 tbsp Fresh dill, chopped; 1 tbsp Fresh mint, chopped; 1 Egg, large; 2 sheets Whole wheat phyllo dough sheets; 1 tsp Olive oil, for brushing

Nutrition

1073

kcal

Calories

52.1

Protein

110.4

Carbs

45.1

Fat

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Ingredients(7)

Feta cheese, crumbled4 oz (113 g)

Ricotta cheese2 oz (57 g)

Fresh dill, chopped2 tbsp

Fresh mint, chopped1 tbsp

Egg, large1

Whole wheat phyllo dough sheets2 sheets

Olive oil, for brushing1 tsp

Instructions

Preheat oven to 375°F (190°C).

In a medium bowl, combine the crumbled feta cheese, ricotta cheese, chopped fresh dill, chopped fresh mint, and the egg. Mix thoroughly until well combined.

Lay out one sheet of whole wheat phyllo dough on a clean surface. Lightly brush the entire surface with olive oil.

Carefully lay the second sheet of phyllo dough on top of the first, brushing it with olive oil as well.

Cut the layered phyllo dough into 6 equal squares.

Place approximately 1 tablespoon of the cheese and herb mixture into the center of each phyllo square.

Fold the corners of each phyllo square towards the center to create small parcels or 'bites'. Gently press to seal.

Place the Spanakopita bites on a baking sheet lined with parchment paper.

Bake for 12-15 minutes, or until the phyllo dough is golden brown and crispy.

Let cool slightly before serving.