Spinach Artichoke & Feta Phyllo Bites
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.
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
- ¼ tsp nutmeg
- 6 oz cream cheese
- 3 cups spinach chopped
- ½ cup artichokes marinated and drained
- ⅓ 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
Instructions
- Sautee the shallot, garlic and serranos with a touch of olive oil for 3-4 min on medium heat. Add in the spinach with salt and pepper. Saute 2 min.
- Add the mixture to a food processor with the artichoke, dill, parm and chives. Process until desired chunkiness.
- Mix it together the cream cheese and nutmeg.
- Add some melted butter in between a couple of the filo sheets. I did about 2-3 tbsp of melted butter.
- Spread the spinach artichoke dip to the phyllo
- Add the feta rectangles at the edge of the filo sheets along the wider side of the sheets and roll it up really tightly.
- Slice into 12 rounds with a sharp knife.
- Add 1/2 tbsp of butter to the bottom of a 12 muffin tin.
- Add the filo bites onto the muffin tin and add 1/2 tbsp butter on top of each one.
- Bake at 400F for 20-25 min or until golden.
- Top with honey and chives.