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!
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.
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.
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.
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
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
- 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)
- 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.
- 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.
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!