Spanakopita Cups


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


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.


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:



36 pieces


Sunday, June 24, 2012 - 4:46pm

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