Name: Spinach Zucchini Feta Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean-inspired
Ingredients: 2 medium zucchinis, grated and drained; 1 cup fresh spinach, chopped (or frozen spinach, thawed and drained); 1 cup crumbled feta cheese; 2 large eggs; 2 cloves garlic, minced; 2 green onions (or 1/4 red onion), finely chopped; 1 teaspoon dried oregano or dill; 1/2 cup breadcrumbs (regular or panko); Salt and black pepper, to taste; Olive oil spray (for baking)

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Spinach Zucchini Feta Bites are one of my favorite quick appetizers or snack recipes — loaded with veggies, full of flavor, and perfectly poppable. I love how these bites are soft on the inside with a golden edge on the outside, and packed with salty feta, fresh zucchini, and tender spinach. They’re easy to make, versatile, and great for meal prep, lunchboxes, or party platters.

Why You’ll Love This Recipe

I love this recipe because it helps me sneak in extra veggies in a way that’s fun, delicious, and totally satisfying. These bites are baked, not fried, and hold together beautifully thanks to a simple egg and breadcrumb mixture. They taste amazing warm or cold, and I often make a big batch to keep on hand for snacks or quick meals. They’re also perfect for dipping into yogurt sauce, tzatziki, or even marinara. Spinach Zucchini Feta Bites

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini, grated and drained
Fresh spinach, chopped (or frozen, thawed and drained)
Feta cheese, crumbled
Eggs
Garlic, minced
Green onions or red onion, finely chopped
Dried oregano or dill
Breadcrumbs (regular or panko)
Salt and black pepper
Olive oil spray (for baking)

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
I grate the zucchini, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
In a large bowl, I mix the drained zucchini, chopped spinach, crumbled feta, eggs, garlic, onions, herbs, breadcrumbs, salt, and pepper until well combined.
I scoop tablespoon-sized portions and roll or press them into small balls or patties.
I place them on the baking sheet, lightly spray with olive oil, and bake for 18–22 minutes, flipping halfway through, until golden brown and firm.
I let them cool slightly before serving with my favorite dip or just as they are.

Servings and timing

This recipe makes about 20 bites and takes 30–35 minutes total — 15 minutes of prep and 15–20 minutes to bake.

Variations

Sometimes I add grated carrot or chopped herbs like parsley or mint for extra color and flavor. I’ve also made them with goat cheese instead of feta, or used almond flour in place of breadcrumbs for a gluten-free version. If I want a heartier option, I mix in cooked quinoa or chickpeas.

Storage/Reheating

I store the bites in an airtight container in the fridge for up to 4 days. To reheat, I bake them at 350°F for about 5–8 minutes or reheat in the air fryer to keep them crispy. They also freeze well — I freeze them after baking, then reheat directly from frozen in the oven or toaster oven. Spinach Zucchini Feta Bites

FAQs

How do I prevent soggy bites?

The key is squeezing the moisture out of the zucchini and spinach really well. I don’t skip this step — it makes a huge difference in texture.

Can I use frozen spinach?

Yes, I just make sure to thaw and squeeze it dry before adding it to the mix. It works perfectly in place of fresh spinach.

Can I pan-fry these instead of baking?

Yes, I’ve pan-fried them in a little olive oil until golden on both sides. It gives them a crispier finish, but baking is easier for big batches.

What can I serve with these?

I love them with tzatziki, herbed yogurt, or a lemony tahini sauce. They’re also great with marinara or spicy mayo.

Are these good for kids?

Absolutely — they’re mild, cheesy, and full of veggies. I sometimes shape them into smaller bites for toddler-friendly snacking.

Conclusion

Spinach Zucchini Feta Bites are wholesome, flavorful, and totally addictive. Whether I’m making them as an appetizer, packing them for lunch, or serving them at a gathering, they always get rave reviews. With a crispy edge, creamy center, and plenty of fresh herbs and feta, these bites are proof that veggie-based recipes can be just as crave-worthy as the rest.