Aggie's Kitchen

Spinach and Feta Quinoa Bites

These Spinach and Feta Quinoa Bites are perfect for entertaining or meal prep – they make a great healthy snack or appetizer!
Spinach and Feta Quinoa Bites |

Can we talk about all the goodness happening in these little bites? Yep, I recently discovered the amazingness of quinoa bites and I have to warn you…I’ve become a bit obsessed.

These Spinach and Feta Quinoa Bites here today are a little extra special though. Not only are they insanely delicious, but they were made with double the love…for my friend Bev of Bev Cooks who is (very soon) expecting twins! To say that I’m happy and excited for Bev would be an understatement and I wish I could personally deliver her a plate of these myself.

Today, a great big handful of blogger friends are coming together to celebrate Bev and her soon-to-be bundles of joy with a Virtual Baby Shower. If you follow Bev then you already know she’s incredibly hilarious and talented – her writing and humor honestly makes me laugh out loud all the time. Don’t even get me started on her food, let’s just say I want to eat at Bev’s house pretty much every day. Her babies honestly have no idea how lucky they are to have such a special mommy!

Bev and I haven’t had the chance to meet in real life yet (how the heck?) but knowing we are going to have little ones just a few months apart, I think it’s time we plan a play date…(with wine! what do you think Bev??).

Spinach and Feta Quinoa Bites |

So let me tell you a little more about these quinoa bites. I started seeing quinoa bites on Becky’s blog a few months back and I couldn’t stop thinking of them. I cooked up some of her Ham & Cheese Quinoa Bites a few weeks ago and polished them off all on my own in just a couple of days. They seriously make the perfect snack (er, lunch) and I’ve made them a couple times a couple of different ways since. These Spinach and Feta Quinoa Bites were inspired by my favorite Greek dish Spanikopita and turned out fantastic. They would be a perfect (healthy) bite-sized addition to any get together, or just to have in your fridge for a quick bite. Enjoy!

Spinach and Feta Quinoa Bites |

Print Recipe

Spinach and Feta Quinoa Bites

Yield: 36 quinoa bites


  • 1 cup uncooked quinoa
  • 2 cups chicken broth or water
  • 1 teaspoon olive oil
  • 4 big handfuls fresh spinach, chopped (about 1 cup cooked)
  • 1/2 medium onion, finely chopped
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 oz crumbled feta
  • pinch salt and pepper
  • 3 eggs, lightly beaten


  1. Preheat oven to 350 degrees.
  2. Cook quinoa (using water or chicken broth) according to directions. Set aside to cool.
  3. In a large skillet, heat olive oil over medium heat. Saute onion until softened. Add spinach in batches until completely wilted down.
  4. In a large bowl combine quinoa, spinach, garlic powder, oregano, feta, salt and pepper. Taste for salt and pepper and adjust before adding egg. Add egg to quinoa mixture and incorporate.
  5. Spray mini muffin tin with nonstick spray. Spoon quinoa mixture into tin using a tablespoon, gently patting down.
  6. Bake in 350 degree oven for 18-20 minutes. Season lightly with a sprinkle of coarse salt while cooling.Let cool for 5 minutes then remove from tin using a butter knife.
  7. Makes about 36 quinoa bites.

Bite sized and good for you! These quinoa bites are perfect for sharing or having in your fridge for healthy snacking! Recipe inspired and adapted from So Very Blessed

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

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Congrats Bev!! I’m truly so happy and excited for you, I can not wait to meet your little ones!! xoxo

Please take some time to check out all these amazing recipes Bev’s friends created for her virtual baby shower (a big thanks to Julie and Lisa for organizing this!):

Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada ‘double’ stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs


These little bite sized snacks are addictive! Full of all of your favorite ingredients and flavors - spinach, feta and quinoa - all in one bite!

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83 comments on “Spinach and Feta Quinoa Bites”

  1. Pingback: Kale Salad with Pomegranate, Orange and Pine Nuts - Rachel Cooks

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  6. Spinach and fetta is my world! Such an awesome combo.

  7. Pingback: Peppermint Mocha Affogato | Dessert For Two

  8. These would be totally perfect for a baby shower! I can’t wait to see her two adorable peanuts.

  9. Aggie- these are adorable (and delicious!) looking little bites!

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  11. I have never had quinoa bites! I need to fix that situation asap!

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  13. UM, omg. Thank you SO much for this, Aggie! I’m completely blown away and on the verge of tears! And these bites I’d seriously like to do some damage to, now.

    THANK YOU!! oxoxo!

    (p.s. wine play date = duh.)

  14. these look perfect Aggie!! i’m a sucker for feta, so these will be going on the menu SOON

  15. These look so incredible!! Thanks for hosting the shower!

  16. Wow I love these!! thanks for being such a good friend to me! So glad we could surprise Bev!

  17. Play date sounds like fun!

    I can’t wait to try these; such a creative recipe!

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  19. Ohheck. Nothing better than spinach and cheesey bites. These are just perfect!

  20. Love these! And such a great group…thanks for hosting, Aggie!

  21. I’m a big fan of quinoa bites! I made the ham and cheese ones, but it’s time to make this version too!

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  24. Love these little appetizers!! Thank you so much for including me in the shower!!

  25. These quinoa bites look great and so easy to make.

  26. Anything bite-sized is always a win for me. These are just so perfect Aggie!!! And hey, can I get in on that playdate with wine thing? 😉

  27. The quinoa base to these is incredible. What a wonderful appetizer!

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  30. Love these little quinoa muffins! What exciting news for your friend!

  31. I want to just pop these into my mouth one after another!

  32. Aggie, Aggie, Aggie! I love quinoa… and I’m totally diggin’ these spinach and feta bites!

  33. love that these are naturally gluten-free! what a great recipe, Aggie. This was so fun!!

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  37. These looks so scrumptious! I can’t wait to try them out this weekend and bring them to my bookclub. I know I will be popular at this meeting. 😉

  38. These are perfect little bites for a party!

  39. I have got to try these – they look fantastic and perfect for brunch. Love little bites!

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  41. Hmm, I was under the impression I’ve oil wasn’t a healthy high heat oil? Would coconut or avocado oil work instead? They look delicious!

    • I have heard the same, but I don’t normally saute veggies at high heat…more like a medium heat (I would definitely not fry with olive oil). I would think any oil would work! Thanks and enjoy! Happy New Year 🙂

  42. These look delish! Just wondering if they can be frozen once they are baked???

    • Hi Nicole! I haven’t tried freezing them but I don’t see why not! If you try it, let me know, next time I make them I will try as well and update the recipe with my results! Happy New Year 🙂

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  48. I just tried this recipe with some minor modifications, but I think the original recipe is great. I used half quinoa and half amaranth because I had a bit of amaranth that I was itching to get rid of. I also added a bit of green onion to the mix. Finally, I baked the mixture in a glass dish because I hate washing muffin pans. This was so easy to prepare and such a treat to eat (it reminded me a little bit of spanakopita). Thank you so much for such a great recipe! I’m definitely adding this one to my rotation.

    • I hate washing the muffin pan too 🙂 I’m going to bake it your way next time! (though my kids like those mini bites!)
      so glad you enjoyed this!

  49. These were and are absolutely wonderful. They keep very well in the fridge and am wondering how well they would do in the freezer. After all 3 dozen are a lot for 2 of us . After initially serving them as a side with Brats and tossed salad. I then served them fried lightly in butter with fried eggs ( over medium) over top for a breakfast and again for brunch fried again and served with salsa over top and tossed salad. DH loves them equally well. Would like to make these into larger patties and served them like a veggie burger but also wondering what I would prebake them in to help them keep their shape. The muffin tins worked wonderfully well for just that. Kudos to you on this marvelous recipe. 0000

    • I haven’t tried freezing them yet, but I would think they would heat up fine! I’m so glad you enjoyed them, I love all the ways you served them, sounds delicious!!
      I’ve made quinoa patties before in the sillet and they turned out pretty good. They were on the smaller side though, not sure how they would hold in burger size. Maybe combining with beans?

  50. Oooh, these look SO good! What perfect, healthy little party bites. Yum!

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  52. Recently my sister made these when I came to visit her and we had them every day for a snack. I’m making them now. Love love love them

  53. at what point do you add the chicken broth ?

  54. I made these for a party (with kale instead of spinach because it’s what I had on hand) and I made too few! I thought a melee was going to break out! Next time I will be doubling the recipe! So so good.

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  58. I made these for a company potluck and they were a huge hit! The recipe was so easy, but they were so delicious no one would ever know that I didn’t slave over them. This one’s a keeper for sure. 

  59. Made these tonight and my whole family loved them! Great recipe with all my favorite stuff.

  60. Just made these to take to a Christmas potluck. They turned out great. Next time I will double the recipe. After I’d baked all of them I ran them under the broiler to brown the tops a little. I really like how well they hold together – truly a “finger food” appetizer! Thanks.

    • Wonderful! Thank you for letting me know. These do go fast so doubling the recipe is a great idea. Have a great week!

  61. Can I make them in a regular size muffin tin pan?

    • I’m sure you can but the baking time will probably be a little longer. I haven’t tried them in a regular sized muffin pan yet so I’m not exactly sure!

    • Yes, you can! I just did it myself and they turned out great. You do need to double the cooking time though.

  62. These spinach and feta quinoa bites looked soooo good, I had to try and make them. I used your suggestion and used 3 eggs, lightly beaten. Thx Aggie!

  63. Definitely NOT 3 eggs! Had to throw mine away.

  64. How would I measure the eggs if I wanted to make half the quantity? Or if I were to use 1 or 2 eggs, how would I calculate the other ingredients?

    • I’m not sure really because I’ve only made these with these quantities. You can probably use 2 eggs to make sure they don’t fall apart, but they may become more eggy onced baked (which isn’t a bad thing). I would just half the other ingredients as well.

  65. Definitely I will make these spinach and feta quinoa bites on the weekend for my family.

  66. If you’re allergic to eggs, is there anything that could be used to substitute?

    • Hi there Abbie! Thanks for the question, unfortunately I’m not 100% sure. I have heard that flax can be used for egg substitute if the egg is being used as a binder, but I haven’t tried it myself. This is the substitute I found : 1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
      Next time I make these I’m going to test it out. If you try it, please come back and let me know! Have a great Sunday.

  67. Omg! I’m making these with sautéed Kale instead of spinach (because no matter how hard I try I hate spinach..) right now!!! 

  68. These Spinach and Feta Quinoa Bites are perfect healthy snaks ,i love it very looking so yummy.i made it yesterday.everyone like it. thanks for this post