Spanakopita Cups
Details
- Servings: 36
- Calories: 168
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Cuisine
- Mediterranean
- European
- Greek
- side dish
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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
Instructions
Heat oil in a pan on medium heat and add the scallions. Cook for about 5 minutes.
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.
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.
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