Spanakopita Cups

Name: 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

Spanakopita Cups

 45 minutes

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Details

Serving Size: 36
Vegetarian: True
Weight Watchers: 5 Points

Cuisine

Mediterranean
European
Greek
side dish
antipasti
starter
snack
appetizer
antipasto
hor d'oeuvre

Comments

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