Spinach and Feta Cucumber Rounds

Of all the appetizer recipes I’ve collected over the years, there are a select few that I return to time and time again. These are the tried-and-true, no-fail, crowd-pleasing superstars that never disappoint. And right at the top of that prestigious list are these Spinach and Feta Cucumber Rounds. I first made them for a casual summer barbecue, worried they might be too “healthy” for a crowd used to chips and heavy dips. I was wrong. The entire platter was gone in less than twenty minutes. My brother-in-law, who typically avoids anything green, was caught sneaking the last three. Since that day, they’ve become my signature dish for everything from holiday gatherings and potlucks to a simple, elegant snack when friends drop by unexpectedly. They are the perfect embodiment of what a great appetizer should be: incredibly fresh, bursting with savory flavor, wonderfully simple to prepare, and visually stunning without requiring any artistic talent. The crisp, cool crunch of the cucumber is the perfect vessel for the creamy, salty, and tangy spinach and feta filling. It’s a bite-sized explosion of Mediterranean flavor that feels both indulgent and refreshingly light.

Why You’ll Fall in Love with This Recipe

Before we dive into the details, let’s talk about why these Spinach and Feta Cucumber Rounds are about to become your new go-to appetizer. This isn’t just another recipe; it’s a solution for so many culinary occasions.

• Effortlessly Elegant: These little bites look like they came straight from a high-end catering company. The vibrant green of the cucumber and spinach against the creamy white filling creates a beautiful contrast that instantly elevates any serving platter. You’ll get all the credit for a gourmet appetizer with minimal effort.
• No-Cook, No-Stress: In the chaos of hosting a party or even just navigating a busy week, the last thing you need is another dish occupying your oven or stovetop. This recipe is entirely no-cook, meaning no heat, no waiting for things to bake, and significantly less cleanup. It’s a lifesaver, especially during warmer months.
• Incredibly Versatile: While perfect as an appetizer, these cucumber rounds are culinary chameleons. Serve them as a light and healthy lunch, a satisfying afternoon snack to beat the 3 PM slump, or as part of a larger brunch or tapas-style spread.
• Diet-Friendly and Healthy: Catering to different dietary needs can be challenging, but this recipe is a natural winner. It’s inherently low-carb, keto-friendly, and gluten-free. Packed with nutrients from the spinach and hydration from the cucumber, it’s a snack you can feel genuinely good about serving and enjoying.
• A Guaranteed Crowd-Pleaser: The flavor combination of creamy cheese, salty feta, savory spinach, and a hint of garlic is universally loved. It’s familiar enough to be approachable for picky eaters while being flavorful enough to impress discerning foodies.

Ingredients

The beauty of this recipe lies in its simplicity and the quality of its fresh ingredients. Each component plays a crucial role in creating the final, harmonious flavor.

• English Cucumbers (2 large): These are the ideal choice. Their skin is thin and unwaxed, meaning you don’t need to peel them, and they have very small seeds, which provides a sturdier, less watery base for the filling.
• Frozen Chopped Spinach (10-ounce package): Using frozen spinach is a fantastic time-saver. The key is to thaw it completely and squeeze out every last drop of water to ensure your filling is thick and creamy, not watery.
• Feta Cheese (8 ounces, crumbled): This is the star of the flavor profile. It provides a briny, salty punch that cuts through the creaminess. For the best flavor, buy a block of feta packed in brine and crumble it yourself.
• Cream Cheese (8 ounces, full-fat): This is the binding agent that creates the luxurious, creamy texture of the filling. It’s essential to let it soften to room temperature for smooth, lump-free mixing.
• Garlic (2 cloves, minced): Fresh garlic provides a pungent, savory depth that is essential. Use a garlic press or mince it as finely as you can to ensure it distributes evenly throughout the filling.
• Fresh Dill (2 tablespoons, chopped): Fresh dill adds a bright, slightly citrusy, and herbaceous note that pairs beautifully with cucumber and feta. It truly elevates the entire dish.
• Fresh Lemon Juice (1 tablespoon): A splash of acidity from fresh lemon juice brightens all the other flavors and adds a zesty finish, preventing the filling from tasting too heavy.
• Black Pepper (¼ teaspoon, freshly ground): A touch of freshly ground black pepper adds a subtle warmth and spice.
• Salt (to taste): Feta cheese is already quite salty, so you may not need much, if any, salt. It’s crucial to taste the filling before adding any extra.

Instructions

Follow these step-by-step instructions for perfect cucumber rounds every time. The process is straightforward and focuses on proper preparation to achieve the best texture and flavor.

Step 1: Prepare the Spinach

This is the most critical step for a perfect filling. Place the frozen spinach in a microwave-safe bowl and heat it according to the package directions until it’s completely thawed. Alternatively, you can thaw it overnight in the refrigerator. Once thawed, transfer the spinach to a fine-mesh sieve. Using the back of a spoon or a spatula, press down firmly on the spinach, pushing out as much water as you can. For best results, take the pressed spinach and place it in the center of a clean kitchen towel or several layers of heavy-duty paper towels. Gather the ends and twist, squeezing relentlessly until no more water comes out. You should be left with a small, compact ball of very dry spinach. This step is non-negotiable for a thick, creamy filling.

Step 2: Prepare the Creamy Feta Base

In a medium-sized mixing bowl, place your softened cream cheese. It must be at room temperature to avoid lumps. Using a hand mixer on low speed or a sturdy spatula, beat the cream cheese until it is smooth and creamy. Add the crumbled feta cheese, minced garlic, chopped fresh dill, fresh lemon juice, and black pepper. Continue to mix until all the ingredients are well combined. The mixture should be creamy, but it’s okay to have some small chunks of feta remaining for texture.

Step 3: Incorporate the Spinach

Add the super-dry, chopped spinach to the cream cheese and feta mixture. Use your spatula to fold the spinach into the cheese base, ensuring it is evenly distributed throughout. Scrape down the sides of the bowl to make sure everything is incorporated. At this point, taste the filling. Feta varies in saltiness, so you may or may not need to add a pinch of salt. Adjust seasoning as needed.

Step 4: Prepare the Cucumber Slices

Thoroughly wash and dry your English cucumbers. There is no need to peel them, as the dark green skin adds beautiful color and nutrients. Using a sharp knife or a mandoline slicer, slice the cucumbers into rounds that are approximately ½-inch thick. This thickness is important—too thin and they will become flimsy and break under the weight of the filling; too thick and the cucumber-to-filling ratio will be off. Arrange the cucumber slices on a large platter or baking sheet in a single layer. If you notice any excess moisture on the surface of the slices, gently pat them dry with a paper towel.

Step 5: Assemble the Cucumber Rounds

Now for the fun part! You can assemble the rounds in two ways. For a quick and rustic look, simply use a small spoon or a cookie scoop to place a dollop of the spinach and feta filling onto the center of each cucumber slice. For a more polished, professional presentation, transfer the filling to a piping bag fitted with a large star tip (like a Wilton 1M). Pipe a beautiful rosette of filling onto each cucumber slice.

Step 6: Garnish and Chill

For an extra touch of elegance, you can garnish your finished cucumber rounds. A sprinkle of paprika, a tiny sprig of fresh dill, or a small piece of sun-dried tomato on top looks fantastic. Once assembled, it’s best to chill the rounds in the refrigerator for at least 15-20 minutes before serving. This allows the filling to firm up slightly and the flavors to meld together.

Nutrition Facts

This recipe is as nutritious as it is delicious, offering a healthy alternative to traditional party snacks.

• Servings: This recipe makes approximately 30-36 cucumber rounds.
• Calories: Approximately 35-45 calories per round.
• Low in Carbohydrates: With only about 1-2 grams of net carbs per round, this is an excellent choice for those following a low-carb or ketogenic diet.
• Good Source of Calcium: Thanks to the feta and cream cheese, each bite provides a bit of calcium, which is essential for bone health.
• Rich in Vitamin A & K: Spinach is a powerhouse of nutrients, providing a healthy dose of Vitamin A (for vision and immune function) and Vitamin K (for blood clotting and bone metabolism).
• Hydrating: Cucumbers are over 95% water, making these snacks incredibly hydrating and refreshing.
• Gluten-Free: This recipe is naturally free of gluten, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.

Preparation Time

One of the best features of this recipe is how quickly it comes together, with no cooking required.

• Preparation Time: 20 minutes. This includes thawing and squeezing the spinach, chopping the fresh herbs, and mixing the filling.
• Assembly Time: 10 minutes. This is the time it takes to slice the cucumbers and top them with the delicious spinach and feta mixture.
• Total Time: 30 minutes. In just half an hour, you can have a stunning and delicious appetizer ready to serve. Add an optional 15-20 minutes of chill time for the best results.

How to Serve

These versatile bites can be served in a variety of ways, fitting for almost any occasion.

• As a Classic Party Appetizer:
  • Arrange them beautifully on a large, white ceramic platter or a rustic wooden board to make the colors pop.
  • Serve them alongside other light appetizers like cherry tomato skewers, olives, and prosciutto-wrapped melon.
  • They are the perfect starter for a summer barbecue, a holiday party, or a game day spread.
• For a Light & Healthy Lunch:
  • Serve a plate of 6-8 cucumber rounds alongside a small green salad or a cup of tomato soup.
  • Pack them in a bento box with some nuts, berries, and hard-boiled eggs for a balanced and satisfying work lunch.
• On a Brunch Buffet:
  • Place them next to the bagels and lox. Their fresh, savory flavor provides a wonderful contrast to richer brunch items like quiche and pastries.
  • Their vibrant appearance adds a touch of freshness and color to any brunch table.
• As a Sophisticated Snack:
  • Enjoy a few rounds with a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio.
  • They make a perfect post-workout snack, providing hydration from the cucumber and a bit of protein from the cheese.

Additional Tips for Perfection

Take your Spinach and Feta Cucumber Rounds from great to absolutely unforgettable with these eight expert tips.

1. The Squeeze is Non-Negotiable: I cannot stress this enough. The number one mistake people make is not squeezing enough water from the spinach. Watery spinach leads to a runny, unappealing filling. Use a kitchen towel and your arm strength—you want it to feel almost completely dry.
2. Choose the Right Cucumber: English (or hothouse) cucumbers are your best friend here. They are long, straight, have thin skins, and minimal seeds. If you must use a standard garden cucumber, you should peel it and consider scooping out some of the seeds with a small spoon to create a more stable base.
3. Make-Ahead Magic: You can prepare the spinach and feta filling up to two days in advance. Store it in an airtight container in the refrigerator. This is a game-changer for party planning. Simply slice the cucumbers and assemble just before serving to keep them from getting soggy.
4. Piping for a Professional Touch: Investing in a simple piping bag and a large star tip makes these look incredibly professional. It’s faster and cleaner than using a spoon once you get the hang of it, and the results are stunning.
5. Don’t Slice Cucumbers Too Thin: A ½-inch thickness is the sweet spot. It provides a sturdy, crunchy base that can hold the filling without collapsing. A mandoline slicer is excellent for achieving uniform slices.
6. Pat Your Cucumbers Dry: After slicing, lay the cucumber rounds on a paper towel and gently pat the tops. This removes excess surface moisture and helps the filling adhere better, preventing it from sliding off.
7. Explore Flavor Variations: Don’t be afraid to customize the filling! A few delicious additions include finely chopped sun-dried tomatoes, chopped Kalamata olives, a pinch of red pepper flakes for heat, or finely diced red onion for a sharper bite.
8. Soften the Cream Cheese Properly: If you forget to take your cream cheese out of the fridge, don’t microwave it, as it can get oily. Instead, unwrap the block, cut it into smaller cubes, and spread them on a plate. It will soften at room temperature much faster, in about 15-20 minutes.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making these delightful cucumber bites.

1. Can I make the entire assembled appetizer ahead of time?
It is not recommended to assemble the full cucumber rounds more than an hour or two in advance. Cucumbers naturally release water over time, which will make the base soggy and the filling watery. For best results, make the filling ahead of time and assemble just before you plan to serve.

2. Can I use fresh spinach instead of frozen?
Absolutely! You will need about 1 pound of fresh spinach. Sauté it in a dry pan until it is completely wilted down. Let it cool, then chop it finely and squeeze out all the excess moisture just as you would with frozen spinach.

3. My filling seems too runny. What did I do wrong?
The most likely culprit is wet spinach. You must squeeze out as much liquid as humanly possible. Another possibility is that you used a low-fat or “spreadable” cream cheese in a tub, which contains more water. For a thick filling, full-fat block cream cheese is essential.

4. Are these Spinach and Feta Cucumber Rounds keto-friendly?
Yes, they are perfect for a ketogenic diet! They are very low in carbohydrates and high in healthy fats from the cheese. They make an excellent keto snack or appetizer.

5. What can I use as a substitute for feta cheese?
If you’re not a fan of feta, you could substitute it with an equal amount of goat cheese for a tangy, creamy alternative. Finely shredded Parmesan or Asiago cheese would also work, though they will provide a nuttier, harder texture.

6. How long do the leftovers last in the refrigerator?
Once assembled, the cucumber rounds are best eaten the same day. If you do have leftovers, you can store them in an airtight container in the fridge for up to 24 hours, but be aware that the cucumbers will soften and release water. The leftover filling, stored separately, will last for 3-4 days.

7. I don’t have fresh dill. Can I use dried dill?
Yes, you can substitute dried dill, but you’ll need to use less. The general rule is to use one-third the amount of dried herbs as you would fresh. For this recipe, start with 2 teaspoons of dried dill and adjust to your taste.

8. Can I use this filling for other things besides cucumber rounds?
Definitely! This spinach and feta mixture is incredibly versatile. Use it as a dip for pita bread, crackers, or other fresh veggies like bell peppers and celery. It’s also fantastic as a spread for sandwiches and wraps or as a stuffing for chicken breasts.

Print