Name: Spanakopita Tarts
Prep time: 15 min
Cook time: PT-486960H17M3S
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 lb fresh spinach (or 1 lb frozen, thawed and well-drained); 1 small onion, finely chopped; 2 garlic cloves, minced; 2 Tbsp olive oil (plus 1 Tbsp for cooking); 1 cup crumbled feta cheese; 2 large eggs, lightly beaten; 2 Tbsp chopped fresh dill (or parsley/mint); ½ tsp salt; ¼ tsp black pepper; 12 sheets phyllo dough (or 1 sheet puff pastry, rolled thin); ¼ cup melted butter or olive oil, for brushing; Optional: sesame or nigella seeds for topping

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Mini golden tarts filled with flavorful spinach, tangy feta, and aromatic herbs—all wrapped in crisp phyllo or puff pastry for a delightful bite-sized Greek-inspired appetizer.

Why You’ll Love This Recipe

Handheld delight: Perfect individual portions—great for parties, snacks, or light lunches.
Bright, savory filling: Spinach and feta with herbs create classic Greek flavors in a convenient tart.
Flaky texture: Crisp pastry contrasts with creamy filling for a satisfying bite.
Easy to assemble: Pre-made phyllo or puff pastry makes this quick and fuss-free.
Make‑ahead friendly: Assemble ahead and bake when ready—ideal for stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb fresh spinach (or 1 lb frozen, thawed and well-drained)
1 small onion, finely chopped
2 garlic cloves, minced
2 Tbsp olive oil (plus 1 Tbsp for cooking)
1 cup crumbled feta cheese
2 large eggs, lightly beaten
2 Tbsp chopped fresh dill (or parsley/mint)
½ tsp salt
¼ tsp black pepper
12 sheets phyllo dough (or 1 sheet puff pastry, rolled out thin)
¼ cup melted butter or olive oil, for brushing
Optional: sesame or nigella seeds for topping

Directions

Prep pastry
If using phyllo, layer 2–3 sheets brushed with melted butter or oil, then cut into 12 squares large enough to line muffin cups (about 4 in). If using puff pastry, roll out and cut into 12 squares.
Sauté filling base
Heat 2 Tbsp olive oil in a skillet over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and sauté 30 seconds until fragrant. Add fresh spinach in batches (or thawed frozen spinach) and cook until wilted and moisture has evaporated, about 3–4 minutes. Remove from heat and let cool slightly.
Mix the filling
In a bowl, combine cooked spinach mixture with crumbled feta, beaten eggs, chopped dill, salt, and pepper. Taste and adjust seasoning if needed.
Assemble tarts
Press each pastry square into a lightly greased muffin tin, creating cups. Fill each with 2–3 Tbsp spinach-feta mixture. Top with a sprinkle of sesame or nigella seeds if using.
Bake
Preheat oven to 375 °F (190 °C). Bake tarts for 18–20 minutes until pastry is crisp and golden and filling is set. Rotate pan halfway for even browning.
Cool and serve
Let tarts cool in the pan for 5 minutes before removing. Serve warm or at room temperature.

Servings and timing

Yield: 12 tarts
Prep time: 15 minutes
Cook time: 18–20 minutes
Total time: ~35 minutes

Variations

Cheese combo: Add ¼ cup grated Parmesan or ricotta for extra creaminess.
Herb twist: Use fresh mint or finely chopped basil instead of dill.
Spicy touch: Stir in ¼ tsp crushed red pepper flakes to the filling.
All-veggie version: Add sautéed mushrooms, red bell pepper, or leeks.
Puff pastry option: Use puff pastry sheets instead of phyllo for richer flavor and texture.

storage/reheating

Room temperature: Store cooled tarts in a single layer, loosely covered, for up to 1 day.
Refrigerator: Keep in an airtight container for up to 3 days.
Reheat: Warm in a 350 °F oven for 5–8 minutes until crisp; avoid microwaving to preserve flakiness.
Make-ahead: Assemble unbaked tarts in tin, cover, and refrigerate up to 4 hours before baking.

Spanakopita Tarts

FAQs

Can I use frozen spinach?

Yes—thaw, drain and squeeze out excess moisture before using to prevent soggy tarts.

Do I have to use phyllo?

No—puff pastry works well; adjust bake time slightly if thicker.

How can I prevent phyllo from drying out?

Keep unused sheets covered with a lightly damp cloth to prevent cracking.

Can I make mini tartlets?

Yes—use a mini muffin tin for 24 bite-sized tarts; reduce bake time by ~3 minutes.

Is it vegetarian?

Yes—completely vegetarian and free of meat products.

Can I freeze baked tarts?

Yes—freeze baked and cooled tarts in a freezer bag for up to 1 month. Reheat in a toaster oven.

How do I keep them from sticking?

Lightly grease muffin tin or use liners before placing pastry.

Are they freezer–ready unbaked?

Yes—assemble, freeze on a tray until firm, then transfer to bag. Bake frozen, adding a few extra minutes.

What dips pair well?

Serve with tzatziki, lemon-garlic aioli, or marinara dip alongside.

Conclusion

Spanakopita Tarts bring together flaky pastry, savory spinach filling, and tangy feta in a stunningly simple appetizer. Easy to assemble and bake, they offer elegant Mediterranean flavor for gatherings, snacks, or light meals. Enjoy these bite-sized tarts as a delicious nod to Greek cuisine!