#1,459: Spanakopita Bites

I made this recipe to take to book club.  It's been sitting on my "Book Club" Pinterest board for over two years now.  It was time to make these and remove them from my board.  I wasn't sure I was going to love this, but I actually really, really enjoyed these.  I think it has a little too much spinach for my liking, but I got over that really easily.  LOL  The original recipe says you can use cottage cheese, ricotta or cream cheese, and I used the cottage cheese since that was suggested first.  But personally, I think it would probably be better with cream cheese.  

I was super lazy and didn't want to have to cut/butter the phyllo sheets, so I used the pre-made/pre-baked phyllo cups.  SOOOOO much easier to do/make!  Yes it is way more expensive, but it was worth my time!

1 Tablespoon vegetable oil

1 small onion, chopped

3 green onions, chopped

10 ounces frozen chopped spinach. thawed and squeezed dry

4 to 6 ounces domestic feta cheese, crumbled

1 cup cottage cheese (can sub ricotta or cream cheese)

1 egg

Salt and pepper to taste

1 pound phyllo, thawed (I used 4 packages of pre-made/baked phyllo cups)

8 tablespoons butter (1 stick), melted (I omitted)

2 tablespoons vegetable oil (I omitted)

Here is how I made this with the pre-baked phyllo cups:
Preheat oven to 375 degrees.

Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.

Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Place in a oven-safe bowl and bake/warm for about 20 minutes until heated through.  Remove from oven.

On a cookie sheet, place the pre-baked phyllo cups and fill each one with the warmed spinach mixture. 

Return the cups to the oven and bake for about 10 minutes.

Here is the original directions, if you use phyllo sheets:
Preheat oven to 375 degrees.

Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.

Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.

Combine the remaining butter and oil and set aside until ready to use.

Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside.

Prepare your mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 1-2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo dough and brush with more melted butter.

Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven for 15-20 minutes or until golden brown.

TO FREEZE - These can be made in advance, baked, cooled and frozen... and will stay good up to 1 month. Reheat from frozen state {do not defrost} on a cookie sheet or mini muffin pan in a 375 oven for 10-12 minutes or until middles are warmed through.