Spanakopita Cups


Ingredients: 1/2 cup (120 ml) olive oil,1 bunch chopped scallions, white and green parts,20 ounces (560 g) frozen chopped spinach, defrosted,2 tablespoons chopped fresh dill,3 extra-large eggs, lightly beaten,7 ounces (200 g) feta cheese, crumbled,1/4 teaspoon kosher salt,1/4 teaspoon freshly ground black pepper,40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator,1/2 pound (2 sticks, 226 g)) unsalted butter, melted,1/2 cup plain dry breadcrumbs

  1. Preheat your oven to 400 F.
  2. Heat oil in a pan on medium heat and add the scallions. Cook for about 5 minutes.
  3. Squeeze most of the water out of the spinach and mix with scallions, dill, eggs and feta cheese. Season the mixture with salt and pepper.
  4. Keep the phyllo dough sheets covered with a damp kitchen towel.
  5. Unfold 1 sheet of the phyllo dough.
  6. Brush the sheet with melted butter and sprinkle with breadcrumbs.
  7. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until 4 sheets have been used.
  8. Cut circles out of the dough that fit as a shell into mini muffin pans.
  9. Place the phyllo circles into the pan molds and fill with the spinach mixture.
  10. Repeat until all the spinach mixture is used.
  11. Bake the spanakopita cups for 17 mins.


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