Courtesy of

Spinach Feta Bites

Contributed by: Chris WebAdmin. of


  • 18 sheets phyllo dough, thawed
  • 1/2 cup (125 mL) light Butter, melted
  • 1/2 pkg frozen chopped spinach, thawed
  • 6 oz. (175 mL) Feta cheese, crumbled
  • 1/4 cup (60 mL) reduced fat ricotta
  • 3 green onions, finely chopped
  • 1/2 tsp (2.5 mL) dried oregano
  • salt & pepper
  • 1 egg beaten


Drain spinach, add Feta, ricotta, onions and oregano; season with salt and pepper. Stir in egg. Mix carefully.

Melt butter. Unfold the phyllo and cover with a damp tea towel. Take one sheet and brush with melted butter, add another sheet and brush again. Repeat.

Cut each sheet vertically into six strips. Add 1 tsp (5 mL) of filling at the top of each strip and fold like a flag. Start with the top and fold to the left, then right and continue all the way to the bottom.

Place on a cookie sheet, brush with more melted butter and bake in a 350° F (175° C) oven until browned about 20 minutes.

Serve warm.

Serving Size: Makes 36 pieces

Find this page online at: