Snack · Greek · 15 min
Spanakopita Bites with Feta and Dill
- Calories
- 1073
- Protein
- 52g
- Carbs
- 110g
- Fat
- 45g
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
Method
- 01Preheat oven to 375°F (190°C).
- 02In a medium bowl, combine the crumbled feta cheese, ricotta cheese, chopped fresh dill, chopped fresh mint, and the egg. Mix thoroughly until well combined.
- 03Lay out one sheet of whole wheat phyllo dough on a clean surface. Lightly brush the entire surface with olive oil.
- 04Carefully lay the second sheet of phyllo dough on top of the first, brushing it with olive oil as well.
- 05Cut the layered phyllo dough into 6 equal squares.
- 06Place approximately 1 tablespoon of the cheese and herb mixture into the center of each phyllo square.
- 07Fold the corners of each phyllo square towards the center to create small parcels or 'bites'. Gently press to seal.
- 08Place the Spanakopita bites on a baking sheet lined with parchment paper.
- 09Bake for 12-15 minutes, or until the phyllo dough is golden brown and crispy.
- 10Let cool slightly before serving.
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