Spanakopita cups
Vegetarian

Spanakopita cups

Mediterranean Spanakopita Cups, a vegetarian appetizer, covers 9% of daily vitamins and minerals. Best for a party or gathering.

Ingredients

US
olive oil

olive oil

3.7 fl. oz

green onions

green onions

1 bunch

frozen spinach

frozen spinach

1.24 lb

dill

dill

2 Tbsps

free range eggs

free range eggs

3 extra large

feta cheese

feta cheese

7.05 oz

kosher salt

kosher salt

0.25 tsps

black pepper

black pepper

0.25 tsps

store-bought phyllo

store-bought phyllo

40 sheets

unsalted butter

unsalted butter

0.5 pound

dry bread crumbs

dry bread crumbs

0.5 cup

Method

  • Preheat your oven to 400 F.
  • Heat oil in a pan on medium heat and add the scallions. Cook for about 5 minutes.
  • 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.
  • Keep the phyllo dough sheets covered with a damp kitchen towel.
  • Unfold 1 sheet of the phyllo dough.
  • Brush the sheet with melted butter and sprinkle with breadcrumbs.
  • 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.
  • Cut circles out of the dough that fit as a shell into mini muffin pans.
  • Place the phyllo circles into the pan molds and fill with the spinach mixture.
  • Repeat until all the spinach mixture is used.
  • Bake the spanakopita cups for 17 mins.

Nutrition:

167 kcal

Carbs

13 g

Fat

11 g

Protein

3 g

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