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Home » Type » Appetizers » Spanakopita Puff Pastry Bites

Spanakopita Puff Pastry Bites

August 26, 2020 by Faith 37 Comments

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These Spanakopita Puff Pastry Bites have a crunchy, buttery puff pastry crust paired with a flavorful garlic, dill, kale, and feta filling. They are easy to make and perfect for your next party!

Spanakopita Puff Pastry Bites on White Platter

Given the choice between a big, one-plate meal (like lasagna or roast chicken), or a meal of several small dishes, I will choose the small dishes at least nine out of ten times.

That tenth time I just need roast chicken, lol.

Top View of Spinach Puff Pastry Appetizer on White Platter

I love remaking recipes into little bites that are perfect for nibbling. This recipe for Spanakopita Puff Pastry Bites was based on a classic Spanakopita, which is a Greek spinach and feta pie with a flaky phyllo dough.

Of course this appetizer is much quick and easier to make!

With garlic, dill, and feta, this recipe has a similar flavor profile, but I used kale instead of spinach. Store-bought puff pastry shells help these Spanakopita Puff Pastry Bites come together fast.

Easy Spanakopita Puff Pastry Bites with Description

In This Article

  • Spanakopita Puff Pastry Bites Recipe
  • More Easy Appetizer Recipes:
  • Spanakopita Puff Pastry Bites

Spanakopita Puff Pastry Bites Recipe

Don’t be afraid to put your own spin on this recipe!

If you have spinach or another green that you want to use instead of kale, you could give that a try.

If you don’t have pine nuts on hand, it’s not a deal-breaker, but they do add fantastic flavor and a nice crunch.

Lately I’ve been craving tomatoes like it’s nobody’s business, so I also made a thick homemade tomato sauce for dipping or for spooning on top. (It’s your call whether you want to make it or not; they were delicious without the sauce too!)

All in all, these Spanakopita Puff Pastry Bites are addictive.

Spanakopita Puff Pastry Bites on White Plate with Tomato Sauce and Wine Glass

More Easy Appetizer Recipes:

  • Garlic and Chive Cottage Cheese Dip Recipe
  • Easy Bruschetta Recipe
  • Cheddar Cheese Ball Appetizer
  • Crispy Baked Zucchini Fries
  • Roasted Red Pepper Hummus

Overhead Close Up View of Spinach Puffs Recipe

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Spanakopita Puff Pastry Bites on White Platter

Spanakopita Puff Pastry Bites

By: Faith Gorsky
These Spanakopita Puff Pastry Bites have a crunchy, buttery puff pastry crust paired with a flavorful garlic, dill, kale, and feta filling. They are easy to make and perfect for your next party!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 45 mins
Course Appetizer, Snack
Cuisine Greek
Servings 12 servings
Calories 201 kcal

Ingredients
 
 

  • 1 sheet frozen puff pastry thawed in the fridge overnight (1/2 pound)
  • 2 large eggs
  • 1 large egg yolk
  • 2 tablespoons olive oil
  • 2 medium onions finely diced
  • 3/4 pound kale rinsed, tough center ribs removed, and chopped
  • 1 cup water plus more as needed
  • 2 large cloves garlic minced
  • 3/4 teaspoon dried dill or 2 1/4 teaspoons minced fresh dill
  • 1/2 teaspoon crushed red pepper flakes more or less to taste
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 3 ounces crumbled feta
  • 2 tablespoons pine nuts
  • Chunky tomato sauce for serving (optional)

Instructions
 

  • Preheat oven to 375F.
  • Roll the pastry out on a lightly floured surface to about a 12- by 14-inch rectangle. Make 6 cuts across the pastry at equal intervals the long way, then make 4 cuts across the pastry the short way (you end up with 24 pieces of dough).
  • Press each piece into a mini muffin cup. Cover the muffin tray with plastic wrap and transfer to the fridge to chill while you make the filling.
  • Whisk the eggs and egg yolk together, then measure out 1 tablespoon to reserve for the eggwash.
  • Heat the oil in a large lidded skillet over medium heat. Add the onion and cook until tender and starting to caramelize, about 5 minutes. Turn the heat up to medium-high, add the kale and water, cover the skillet, and cook until the liquid is evaporated and the kale is almost tender, about 8 minutes. (If the skillet gets too dry before the kale is almost tender, add a splash more water as needed.)
  • Stir in the garlic, dill, crushed red pepper flakes, salt, and pepper, and cook (uncovered) until very tender, about 10 minutes, stirring occasionally. Stir in lemon juice and turn off heat.
  • Cool slightly, then stir in the eggs (except the reserved egg for eggwash) along with the feta and pine nuts.
  • Fill the pastries with the kale mixture, using your finger to pack it down lightly. Lightly brush the dough with eggwash and bake until the pastries are puffed and golden, about 24 minutes.
  • Serve hot, warm, or room temperature along with chunky tomato sauce, if desired.

Faith's Tips

  • This recipe makes 24 Spanakopita Puff Pastry Bites; each serving is 2 puff pastry bites for a total of 12 servings.
  • There shouldn’t be a lot of filling leftover, but if you have extra filling, you could scramble it up with some eggs or make it into a small frittata or quiche.
  • Instead of using store-bought chunky tomato sauce, you can easily make your own tomato sauce.

Nutrition

Nutrition Facts
Spanakopita Puff Pastry Bites
Amount Per Serving (2 puffs)
Calories 201 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 50mg17%
Sodium 179mg8%
Potassium 203mg6%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 2948IU59%
Vitamin C 36mg44%
Calcium 92mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Spanakopita Puff Pastry
Tried this recipe?Let me know how it was!

Spanakoptia Puff Pastry Bites Pin

This post was first published on An Edible Mosaic on  July 23, 2012. I updated it with more information on August 24, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Appetizers, Greek Tagged: Appetizers, Feta Cheese, Greek Foods, Kale, Pine Nuts, Puff Pastry, Recipes, Spanakopita, Spanakopita Puff Pastry, Vegetarian

Comments

  1. Tara says

    January 18, 2014 at 3:24 pm

    These were absolutely delicious! I doubled the recipe so I would have extra to freeze. There still weren’t any leftover haha.

    Reply
  2. Gwen says

    November 13, 2012 at 12:36 pm

    I’m considering making these as part of my Thanksgiving week meal plan, but I’d like to make them a few days before I plan to serve them. How do they keep and reheat?

    Thanks!

    Reply
    • Faith says

      November 13, 2012 at 1:49 pm

      Gwen, I made them in the morning and served them in the evening one day and they were fine, but I’ve never tried making them a few days in advance. I think they’d hold up, but I haven’t tried it. To reheat them, I popped them in a 350F oven until warm (about 15 to 20 minutes). Hope you enjoy them if you give them a try!

      Reply
  3. Beth McKenzie Castaneda says

    August 22, 2012 at 3:58 pm

    I truly love, love Spanikopita. Have you ever thought of submitting this recipe which is wonderful sounding, to a recipe contest? There is a terrific website called FOOD 52 which has neat recipe contests. Go there and read about their contest. I would love to see it there and I believe that this is one that would surely be a contender to make it into one of their neat recipe books.

    Reply
  4. Asiya @ Chocolate and Chillies says

    August 5, 2012 at 3:06 pm

    This looks so good…a perfect Iftari item!

    Reply
  5. Joan Nova says

    July 30, 2012 at 6:03 pm

    Fun idea to make open-faced two-bite spanokopita. Great mezze (or party) item. Everyone loves it.

    Reply
  6. Magic of Spice says

    July 30, 2012 at 4:36 pm

    Spanakoptia is the best! I love that you used kale, how wonderful these must taste! And the chunky tomato sauce makes these just the most perfect little bites…delicious!

    Reply
  7. deana says

    July 29, 2012 at 3:15 pm

    Oh num, pop in your mouth spanikopita and made with kale too! Delicious dish with wonderful flavors. I’m loving the tomato sauce to compliment.

    Reply
  8. Lucy says

    July 29, 2012 at 1:03 pm

    I love the look of these, I can’t wait to make them for a simple but really satisfying summer dinner. Always love anything mini sized too :)

    Reply
  9. [email protected]'s Kitchen says

    July 29, 2012 at 2:33 am

    I’m with you on you tenth choice, lol! Spanakopita is something that I actually know within my limited Greek cuisine experience, and your bite-sized puffs are right up my alley!

    Reply
  10. Victoria says

    July 26, 2012 at 12:02 pm

    Puff pastry is SO much easier to work with than phyllo dough. I love how bite size and easy these treats are, and using kale is a great substitute to spinach. The tomato sauce is also a great touch to brighten everything up. I wish I could party at your house, haha!

    Reply
  11. Priscilla @ShesCookin says

    July 26, 2012 at 11:49 am

    I, too, adore small plates (and roast chicken!) and wish we all lived in the same area so we could have this party for real! Your spanakopita puffs are adorable and I love the kale twist.

    Reply
  12. 5 Star Foodie says

    July 26, 2012 at 11:41 am

    So scrumptious! I love that you used kale!

    Reply
  13. [email protected] says

    July 26, 2012 at 6:39 am

    I will also choose the meal of many small plates anytime. I love spanokpita and would eat these every day as a snack.

    Reply
  14. Laz says

    July 25, 2012 at 9:55 pm

    I too would love to sample some of the fantastic food produced by An Edible Mosaic.

    Marvelous job.

    Reply
  15. Tanantha says

    July 25, 2012 at 6:26 pm

    I love that you make a cup size! It’s adorable. I’ve had this before but with spinach. Kale has more nutrition and fiber, tho!

    Reply
  16. grace says

    July 25, 2012 at 4:30 pm

    i feel like a broken record, but i’ll say it again–puff pastry is a magical, magical creation. :)

    Reply
  17. [email protected] says

    July 25, 2012 at 3:30 am

    So cute! I make great pans of spanakopita (with whatever greens that are in season and a lot less fat) for my nutrition workshops, and we love it at home too. But it is great to see it dolled up as tapas/appetizers. Great idea using easy-as puff pastry

    Reply
  18. Shannon says

    July 24, 2012 at 1:15 pm

    love the use of kale in these little bites :) and the tomato sauce was a great addition!

    Reply
  19. Trix says

    July 24, 2012 at 12:55 pm

    I am so with you on the tomato craving!!! Want your sauce, mm. And these puffs are just adorable – I want to come to our potluck!!

    Reply
  20. Jean (Lemons and Anchovies) says

    July 24, 2012 at 12:00 pm

    Pretty awesome dish for putting together what you already had, Faith. I do wish I lived closer to you–I would have happily helped you eat these. :)

    Reply
  21. Katerina says

    July 24, 2012 at 11:22 am

    This is a beautiful tweak on a classic Greek dish such Spanakopita is Faith! I would love to try your little puffs!

    Reply
  22. Lori Lynn says

    July 24, 2012 at 9:36 am

    Hi Faith – so much to like about this meze! Kale is a nice change from spinach, the two-bite puffs are adorable. Definitely serve with the tomato sauce, such a lovely color combination.
    LL

    Reply
  23. Alyssa (Everyday Maven) says

    July 23, 2012 at 11:59 pm

    This is awesome Faith! You know I love Spanakopita – what a great way to serve it (and with Kale!).

    Reply
  24. [email protected]'s Recipes says

    July 23, 2012 at 10:51 pm

    These are such a great party food!

    Reply
  25. Juliana says

    July 23, 2012 at 7:47 pm

    Faith, this are awesome…great as appetizers and pretty easy to make.
    Hope you have a wonderful week ahead :)

    Reply
  26. Heidi @ Food Doodles says

    July 23, 2012 at 6:48 pm

    I love spanakopita! That’s something I need to make again soon, but I love the idea of these puffs! Yum :)

    Reply
  27. Jenn and Seth (@HomeSkilletCook) says

    July 23, 2012 at 5:07 pm

    these are so cute and fun – perfect for entertaining!

    Reply
  28. BeadedTail says

    July 23, 2012 at 4:27 pm

    I’d pick smaller meals too and anything with puff pastry is at the top of my list! These do look yummy!

    Reply
  29. Diane says

    July 23, 2012 at 2:14 pm

    Yum Yum, they look delicious. Have a good week, Diane

    Reply
  30. cheapethniceatz says

    July 23, 2012 at 1:45 pm

    Spanakoptia is one of my faves too. In puff bite size it would be dangerous to eat the whole plate at once. Love the tomato sauce idea.

    Reply
  31. Norma-Platanos, Mangoes and Me! says

    July 23, 2012 at 12:45 pm

    These are perfect for a cocktail party. My husband’s favorite…can’t wait to try your recipe.

    Reply
  32. Vicki Bensinger says

    July 23, 2012 at 10:39 am

    Of all the greek dishes this has always been my favorite. I love that you made these more of a hand pie to pop in your mouth. Perfect! So much better than slicing with a fork.

    Reply
  33. girlnpurpledress says

    July 23, 2012 at 9:02 am

    Wow this looks incredibly delicious! I adore pine nuts too, they are so rich and full of flavour. I agree with Jeanette, great party food!

    Reply
  34. Rosa says

    July 23, 2012 at 7:55 am

    A great idea! Those look so cute. Great party food.

    Cheers,

    Rosa

    Reply
  35. Jeanette says

    July 23, 2012 at 7:35 am

    Faith- love how cute these little puffs are, and your use of kale as well as the tomato sauce. Perfect party food.

    Reply
  36. Barbara says

    July 23, 2012 at 6:23 am

    As far as I’m concerned, frozen puff pastry opens the door to adapting so many recipes, sweet and savory. What a great idea, Faith. I’ve always loved Spanakopita, rarely make my mother’s recipe because it’s somewhat time consuming, layering all the phyllo. This sidesteps all of that and retains the flavors. Bet you can freeze a bunch before baking too, then you always have them on hand for company.

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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