Last week was the annual picnic for the law firm my husband works at. He volunteered to bring an appetizer. Except he doesn't cook so really he signed this lady up to bring one. Appetizers aren't really my strong point but I do have one that is a crowd favorite - spanakopita. I shared my recipe for it last year. That version is a bit more "family style" though so I wanted to share with y'all how you can easily transform it into small party bites. Especially since several of you asked me to after I shared a photo of them on my Instagram account (user: sarah_damngoodfood).
The nice part about these is that, similar to quiche, they taste good hot or cold. Though I prefer them piping hot. With a bit of sea salt sprinkled over the top.
Create the phyllo shells* by brushing melted butter onto a sheet of phyllo, topping with another sheet, brushing more butter - repeat until you have 6-8 layers of buttery dough goodness.
Then using a 2" round cutter, cut the dough into circles. Place each circle into the cups of a buttered mini muffin pan. My mini muffin pan holds 24; exactly the same amount I can cut out of one rectangle of layered phyllo dough. Love it when that happens.
*you can buy premade phyllo shells but it'll cost you about 4x as much as buying the sheets and making your own. Which only took me 5-10 minutes. While juggling a mom-obsessed infant.
Scoop a tablespoon of the filling into each cup.
(iphone photo as we were running out the door)
Bake at 375 for 10 minutes. Sprinkle with a bit of salt before serving. The phyllo shells will have turned golden brown and be a buttery crunchy bite but then the melted ricotta and parmesan add a deliciously gooey center.
And it has spinach in it so we'll pretend like it's healthy.
Click here for the original recipe and directions for making the spanakopita filling.