You know, there’s something about getting together with my girls on a weekend that just makes everything better. We all have that one friend who’s the master of bringing everyone together, and for us, it’s always over food. Last weekend, it was my turn to host our little get-together, and I wanted to make something simple yet absolutely delicious. Enter these crispy spinach and feta phyllo bites!

Now, I’ve got to admit, I’m no pro when it comes to handling phyllo dough. But there’s something so satisfying about working with those delicate, flaky sheets. It reminds me of when my mom would spend hours in the kitchen making intricate pastries, her hands moving with practiced precision. I’m nowhere near her level, but I wanted to try something new, and these little bites seemed perfect. Spoiler alert: they were a hit!

Recipe Overview

Servings	Prep Time	Cook Time	Cuisine	Type
12 bites	20 minutes	25 minutes	Mediterranean	Appetizer

Ingredients

1/2-16 oz package phyllo (9 sheets)
8 oz feta (slice lengthwise into long rectangles)
8 oz butter (melted, you might have some leftover)
2 tbsp dill
3 tbsp chives (chopped)
1/4 tsp nutmeg
6 oz cream cheese
3 cups spinach (chopped)
1/2 cup artichokes (marinated and drained)
1/3 cup grated parmigiano
1 shallot (minced)
1 garlic clove (minced)
1 serrano (sliced)
Honey to taste (about 1/2-1 tbsp per bite)
Salt and pepper to taste

Directions

Start with the aromatics: Sauté the minced shallot, garlic, and sliced serrano in a touch of olive oil over medium heat for 3-4 minutes. Once they’re fragrant and slightly softened, toss in the chopped spinach with a pinch of salt and pepper. Let it cook for another 2 minutes until the spinach wilts down.
Blend it up: Transfer the sautéed mixture to a food processor along with the marinated artichokes, dill, grated parmigiano, and chopped chives. Pulse until you reach your desired consistency. I like mine a bit chunky for texture.
Creamy goodness: In a bowl, mix the spinach-artichoke mixture with the cream cheese and nutmeg until everything is well combined.
Butter those phyllo sheets: Lay out a sheet of phyllo dough and brush it generously with melted butter. Repeat this step with two more sheets, layering them on top of each other.
Spread the filling: Take your spinach-artichoke mixture and spread it evenly over the phyllo. Place the feta rectangles along the wider edge of the phyllo sheets.
Roll and slice: Roll the phyllo sheets tightly around the feta, creating a log. Slice the log into 12 even rounds using a sharp knife.
Prepare for baking: Add 1/2 tablespoon of melted butter to the bottom of each cup in a 12-muffin tin. Place each phyllo round into the muffin tin, and brush the tops with a bit more butter.
Bake to perfection: Pop the muffin tin into a preheated oven at 400°F and bake for 20-25 minutes, or until the phyllo is golden and crispy.
Finishing touch: Once out of the oven, drizzle each bite with a little honey and sprinkle with chopped chives.

Final Thoughts

These crispy little bites are more than just appetizers; they’re bite-sized pieces of joy. The combination of the flaky phyllo, creamy spinach-artichoke filling, and the salty feta, all topped off with a drizzle of sweet honey, is nothing short of divine. And the best part? Watching my friends’ faces light up as they took their first bite made every minute in the kitchen worth it. I couldn’t help but feel proud as I watched everyone reach for seconds. As I sipped on my glass of wine, I couldn’t help but think about what to make next. Maybe I’ll try that garlic bread crumpet recipe I saw online. It could be the perfect addition to my growing collection of party-worthy appetizers.

So, if you’re looking for something that’s easy to make but will still impress, these phyllo bites are the way to go. Just don’t be surprised if your friends start asking for the recipe!