spinach, feta & green onion bread bitesspinach, feta & green onion bread bites

Usually, I use spinach and feta cheese  for making those little greek spanakopita triangles, a type of soft cheese and egg filling to which you add some cooked vegetables and wrap up in sheets of buttered filo dough (a simple recipe but requiring a longer preparation that you can see here).

In the meantime, you can quickly whip these relatively simple little bread bites up instead…

spinach, feta & green onion bread bites


30 pieces (3,5x3,5x3,5cm each)


  • 150 grams fresh spinach leaves
  • 150 grams crumbled feta cheese
  • 2 green onions
  • 4 tbsp chopped fresh dill
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 150 grams white bread flour
  • 10 grams baking powder
  • 1/2 tsp salt
  • 1 egg
  • 125 ml milk
  • 25 grams melted butter


  • wash and rinse the spinach leaves, pat dry and chop into small pieces
  • chop up the 2 green onions
  • put 2 tbsp of olive oil in a pan and fry green onions for 2 minutes
  • add chopped spinach and fry until wilted for another 2-3 minutes
  • remove from heat, transfer to a bowl and let cool for 10 minutes
  • add chopped fresh dill, salt, pepper, crumbled feta cheese and mix well and set aside
  • pre-heat your oven to 180°C (355°F) with the rack in the middle
  • coat inside of mould with olive oil
  • in a large bowl, mix together the flour, salt and baking powder
  • add the spinach and feta mixture to the dry flour mixture and mix together until well-coated
  • in a separate bowl, beat the egg and whisk in the milk and melted butter
  • add the egg, butter and milk mixture to the large bowl and stir until well incorporated
  • coat the inside of the moulds with olive oil
  • spoon the mixture into the mini-moulds about half-way up
  • bake for 20-25 minutes at 180°C (355°F)
  • rotate the pan half-way through at 12 minutes
  • remove from oven when golden and let cool 5 minutes
  • serve warm or reheat for 5-10 minutes at 165°C (330°F) before serving