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Mini Phyllo Roasted Red Pepper-Spinach Bites

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“My take on Spanokopita. I added in the roasted red pepper because I love it and it matches well with the spinach and seasonings. I didn't add in feta. I would have, but mine went bad. It tasted delish anyway.”
1hr 25mins
12 bites

Ingredients Nutrition


  1. Roast red pepper whole in a 450*F oven for 20-40 until charred to liking.
  2. Wrap in foil and set aside Adjust oven to 350*F.
  3. In dutch oven, sweat onion, garlic, and a little of the spices over medium-low heat.
  4. Meanwhile, fold each sheet in half long-ways and cut into 3 even pieces.
  5. Place in muffin cups and place in oven for 10 minutes, then remove and turn around to the other side and leave in until crispy.
  6. Dump in spinach into onions and garlic and cook down. Season to taste.
  7. Once pepper has cooled, unwrap and peel (should come right off).
  8. Cut off top and take out seeds. Discard.
  9. Finely dice remaining pepper. Once spinach has cooked down, turn off heat.
  10. Drain liquid and stir in crumbled feta, if desired.
  11. Divide red pepper among the muffin cups and place in phyllo.
  12. Divide spinach mixture and place in phyllo.
  13. Serve hot, warm, or at room temperature.
  14. Warning: Phyllo will soften and/or get soggy later, so put back in a 350*F for a few minutes to crisp it back up.
  15. For Vegan omit the Feta cheese.

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