Gluten Free Spanakopita Bites Recipe
In a perfect world (at least my perfect world), meals would consist of appetizers and desserts. Obviously it is not practical to eat appetizers and desserts at every meal – I mean it would be a little time consuming coming up with all that mini-food – but we can certainly entertain that way. In fact that is my very favorite way to entertain, cocktail parties with small bites – some savory, some sweet.
When I am the one hosting a party, I get to choose all the foods I personally adore. This is one of the many reasons I really like entertaining!
I love Greek Food but being gluten free, I often can’t indulge in some of my favorites from before. However, that doesn’t mean that I can’t reinvent them to be gluten free. These Gluten Free Spanakopita Bites are a perfect example.
Traditionally, spanakopita is a spinach cheese filling folded into triangles with layers of filo dough brushed with butter. I have yet to master (or to be perfectly honest, ever even tried to make) gluten free filo dough so I improvised and baked a traditional spanakopita filling into little cups made with Chebe Focaccia Mix. Doing so makes them not only gluten free but grain free as well.
This recipe makes a lot of little bites – perfect for a party. If you have too many (and I seriously doubt that) you can always freeze them. Just wrap them up well after being baked and cooled then freeze for up to a month. Defrost and then re-heat at 350 for a few minutes until hot.
- Gluten free non-stick cooking spray
- 2 tablespoons pine nuts
- 2 (7.5 ounce) boxes Chebe Focaccia Mix
- 6 tablespoons olive oil divided use
- 4 large eggs
- ½ cup water
- 1½ cups grated Parmesan cheese divided use
- 1 small white onion chopped
- 2 scallions minced
- 1 (10 ounce) box frozen spinach, thawed
- 4 ounces feta cheese crumbled
- ½ cup ricotta cheese
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon freshly grated nutmeg
Preheat oven to 375 degrees. Spray two (24 each) mini muffin tins with cooking spray.
Put the pine nuts in a dry skillet and cook over medium heat, stirring frequently, until lightly browned, 3 – 4 minutes. Set aside.
In a large mixing bowl combine the focaccia mix, 4 tablespoons olive oil, 4 eggs, water, and 1 cup parmesan cheese. Dump the mixture out onto a clean work surface and knead until a smooth dough forms, about 1 – 2 minutes. Divide into 48 equal sized balls. Place the balls in the muffin tins and make an indentation with your thumb into each ball forming a cup.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes. Add the scallions and cook for 1 minute. Squeeze all the moisture from the spinach and add to the onions. Cook, stirring, until the spinach is totally dry. Put in a mixing bowl; add the reserved pine nuts, feta, ricotta, salt, pepper, and nutmeg. Stir to combine. Spoon the filling into the cups. Sprinkle the remaining ½ cup Parmesan on top of the cups and bake for 15 minutes or until lightly browned. Serve hot, warm, or at room temperature.
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