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Spanakopita – Spinach and Feta Cheese Phyllo cups
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
24
Calories:
98
kcal
Author:
Kelly DiMascio
These are awesome little bites perfect as an appetizer or as a side for a crispy Greek salad or other Mediterranian dishes.
Print Recipe
US Customary
-
Metric
Ingredients
1x
2x
3x
▢
10
oz
spinach
-
fresh
▢
4
scallions
-
white and green tops chopped
▢
1
T
parsley
-
fresh and finely chopped
▢
2
garlic cloves
-
minced
▢
1/3
C
virgin olive oil
▢
2
T
Salted butter
▢
10.5
oz
quality feta cheese
-
crumbled
▢
1
t
dried dill weed
▢
48
phyllo dough cut into 4" x 4" squares
▢
Freshly-ground black pepper
▢
1
mini muffin tins
▢
cooking spray
Instructions
Preheat oven to 425 degrees.
Heat 1 tablespoon of the oil in a large sauté pan, add half of the spinach and sauté until spinach wilts, tossing with tongs, about 2 minutes.
Remove spinach and squeeze out excess liquid between paper towels, then chop roughly.
Repeat with remaining spinach, using 1 more tablespoon of olive oil.
Remove any cooking liquid from the pan, and add remaining olive oil.
Add scallions and sauté until soft, about 2 to 3 minutes.
Add the spinach to the scallions, along with the parsley, salt and pepper.
Cook over low heat for 1 to 2 minutes
Mix in feta cheese
Melt butter and set aside
Liberally spray muffin tin with cooking spray
Place 1 square of phyllo dough into the muffin tin. Then add a second phyllo sheet offset and rotated 45 degrees
Lightly brush phyllo sheets with melted butter.
Bake Phyllo (filo) cups for 5 minutes.
Place spinach and feta mixture in the center
Bake another 2 - 3 minutes until spinach and cheese is bubbly
Serve immediately
Notes
Stress-free Tip
If you can find phyllo cups feel free to use those instead of working with the phyllo dough. This will save you a few minutes.
Nutrition
Calories:
98
kcal
|
Carbohydrates:
5
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
13
mg
|
Sodium:
171
mg
|
Potassium:
79
mg
|
Vitamin A:
1225
IU
|
Vitamin C:
4
mg
|
Calcium:
75
mg
|
Iron:
0.5
mg
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