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

Preparation

1
Preheat your oven to 400 F.
2
Heat oil in a pan on medium heat and add the scallions. Cook for about 5 minutes.
3
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.
4
Keep the phyllo dough sheets covered with a damp kitchen towel.
5
Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs.
6
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.
7
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.
8
Repeat until all the spinach mixture is used.
9
Bake the spanakopita cups for 17 mins.

About

One of my favorite appetizers to serve is Spanakopita. Spanakopita is a very traditional Greek snack were phyllo dough gets filled with a mixture of spinach, feta cheese, dill, eggs and onions.

Traditionally the phyllo dough is rolled into small triangles, but I decided that little cups would make for a much nicer presentation.

Spanakopita is always a big hit at the buffet with my guests, but you could also serve it as a lunch or small dinner accompanied by a fresh salad.

Other Names:

Spanakopita

Yield:

36 pieces

Added:

June 24, 2012

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