spanakopita bites

>> Wednesday, March 23, 2011

when i was planning the menu for kim's bridal shower i asked her what she wanted. she gave me a few suggestions but definitely wanted spanakopita. i knew making these guys the traditional way would be time-consuming and probably not the best idea since i was hosting the party. i didn't want to be greeting guests while i still had food in the oven. so i decided to make spanakopita dip and serve it in pre-made phyllo cups at room-temperature. they turned out great. my favorite part was the hint of garlic at the last second. i found a few different recipes online but ended up tweaking other to make up my own. with this recipe, i made about 60 mini cups and had tons of leftover dip - i've been using the leftovers this week to make meals for dinner...stay tuned.

30 oz non-fat greek yogurt
6 oz light mayo or light sour cream (i used mayo)
2 pounds frozen chopped spinach, thawed and drained
8 oz feta cheese crumbled
1/4 cup fresh parsley, minced
2 tablespoons onion powder
4 cloves of garlic, minced
4 teaspoons fresh dill, minced
1 teaspoon paprika
1/4 teaspoon nutmeg
mini phyllo cups (found in freezer section)

in a large bowl, combine greek yogurt, light mayo, spinach, feta cheese, parsley, onion powder, garlic, dill, paprika, nutmeg, and s&p in large mixing bowl. cover with plastic wrap and keep in fridge for at least one hour prior to serving to let flavors come together. (i did this the night before).

when you're ready to serve, cook phyllo cups according to package. remove from oven and fill with spanakopita dip. serve immediately or at room temperature. pretty simple...right?


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