Spanakopita Snacks
This makes a big batch — so you’ll have lots on hand.
  • 2cups Seasoned Stuffing Mix (120gm box)or 1 3/4 cups seasoned fine bread crumbs
  • 1/2cup Buttermelted and cooled
  • 2 Large Eggs
  • 1/2cup Crumbled Feta Cheese
  • 1/4cup Finely grated Parmesan cheese
  • 2cloves Garlicfinely chopped
  • 1/2tsp Black pepper
  • 6 Green onionsroughly chopped, or 1/2 cup chopped onion
  • 2Tbsp Fresh Dill Sprigsor 1 tsp dried dill weed
  • Juice and Zest of One Lemon
  • 2300gm boxes Frozen chopped spinachthawed and squeezed dry
  1. In a food processor, pulse stuffing mix to break down larger pieces.
  2. Add all other ingredients to the food processor. Pulse 10 to 15 times, scraping down sides as required, until mixture is well combined but still has some texture.
  3. If mixture appears to be very wet, allow to sit for 15 minutes. If still too wet, add more seasoned crumbs. Mixture should be soft, but able to hold its shape.
  4. Form into 1-inch (2/5cm) diameter balls. Balls can be coated with additional crumbs. For storage, freeze uncooked in a single layer on plastic wrap, then place in air-tight storage bags or containers.
  5. Bake in a preheated 350F oven until crispy and toasted on the outside, but still soft in the middle, about 20 to 30 minutes if unfrozen, up to 45 minutes if frozen.
  6. Serve with tzatziki, commercial creamy dip, or a simple dip of yogurt, lemon, dill, seasoning blend, and hot sauce.