Easy Spanakopita Appetizers


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  • Total Time

    Prep: 45 min. Bake: 15 min.

  • Makes

    2-1/2 dozen

  • Ingredients

  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup crumbled feta cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped onion
  • 1/4 cup mayonnaise
  • 2 tablespoons snipped fresh dill
  • 3/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 15 sheets phyllo dough (14×9-inch size)
  • 1/2 cup butter, melted
  • Tzatziki sauce and lemon wedges, optional
  • Directions

  • Preheat oven to 425°. In a large bowl, mix the first nine ingredients. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with two additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  • Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat four times. Place rolls on a parchment paper-lined 15x10x1-in. baking pan, seam side down.
  • Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and additional fresh dill.
  • Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake rolls on a parchment paper-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25minutes.
  • Nutrition Facts

    1 piece: 96 calories, 8g fat (4g saturated fat), 29mg cholesterol, 155mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 2g protein.

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