Spinach and Feta Bites (Spanakopita-Style)

Ever bitten into a spanakopita and wished you could recreate that magic at home — without the phyllo dough crumbling everywhere? I’ve got exactly what you need. These bites combine the classic Greek filling — spinach, feta, aromatic herbs — with a quick sourdough flaky dough. The result: golden and crispy on the outside, soft and savory on the inside, with that subtle tangy flavor that makes everything better.

Whether it’s for brunch, a starter, or an impressive appetizer, these bites are simple to make and taste even better reheated.

Why make this recipe?

A unique way to use your active sourdough starter or discard. Perfect for weeknight dinners or stress-free entertaining. The dough is quick — no extended fridge rest needed. The filling is nutritious, flavorful, and incredibly versatile. No phyllo dough to handle — much less intimidating!

Role of the ingredients

The dough

All-purpose flour: provides structure to the dough.

Baking powder: ensures a quick rise and light texture without long fermentation.

Salt: enhances all the flavors.

Cold grated butter: creates flaky layers — the secret to that irresistible crispy texture.

Sourdough starter (active or discard): adds that signature subtle tang and helps bind the dough.

Cold milk: hydrates the dough and ensures a tender texture.

The filling

Fresh or frozen spinach: the base of the filling — well-drained to prevent a soggy dough.

Crumbled feta: feta’s natural saltiness seasons the filling while adding creamy richness.

Egg: binds the filling so it holds together when cut.

Onion & garlic: deep aromatic base flavor.

Green onions: add a fresh, slightly crunchy note.

Olive oil: for sautéing the vegetables and adding gentle richness.

Dried parsley & fresh dill: the herby duo that gives this filling its Greek character.

Pinch of nutmeg (optional): subtly enhances the spinach — a classic touch in Greek cuisine.

Why we love this recipe

This recipe checks all the boxes: quick, flavorful, unique, and perfect for using up that starter sitting in your fridge. The sourdough dough, unlike traditional phyllo, is supple and easy to roll out — even for beginners. And honestly, the combination of salty feta, tender spinach, and golden flaky dough is simply irresistible.

Tips

Thoroughly drain frozen spinach by squeezing it in a clean towel — moisture is the enemy of a crispy crust.

Keep butter and milk truly cold for the flakiest texture.

Don’t over-knead the dough — 2 to 3 folds are enough to bring it together.

Seal the edges firmly with your fingers or a fork to prevent filling from leaking.

For a beautiful golden crust, brush the tops with a little beaten egg or milk before baking.

Storage

At room temperature: up to 2 hours after baking.

Refrigerator: up to 3 days in an airtight container.

Freezer: up to 2 months, baked or unbaked. Thaw at room temperature or reheat directly in the oven at 350°F (175°C) for 10 to 12 minutes.