Vegetarian
Spanakopita cups
Mediterranean Spanakopita Cups, a vegetarian appetizer, covers 9% of daily vitamins and minerals. Best for a party or gathering.
Ingredients
olive oil
120 ml
green onions
1 bunch
frozen spinach
560 g
dill
2 Tbsps
free range eggs
3 extra large
feta cheese
200 g
kosher salt
0.25 tsps
black pepper
0.25 tsps
store-bought phyllo
40 sheets
unsalted butter
226.8 g
dry bread crumbs
54 ml
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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