Spanakopita Cups

Name: Spanakopita Cups
Ingredients: 1/2 cup olive oil; 1 bunch scallions chopped, white and green parts; 20 ounces frozen chopped spinach defrosted; 2 tablespoons fresh dill chopped; 3 extra large eggs lightly beaten; 7 ounces feta cheese crumbled; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 40 sheets phyllo dough 1 box frozen, such as Pepperidge Farm, defrosted overnight in the refrigerator; 1/2 pound unsalted butter 2 sticks, 226 g, melted; 1/2 cup plain dry breadcrumbs

11 ingredients

9 steps

Ingredients

1/2 cup olive oil
1 bunch scallions chopped, white and green parts
20 ounces frozen chopped spinach defrosted
2 tablespoons fresh dill chopped
3 extra large eggs lightly beaten
7 ounces feta cheese crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets phyllo dough 1 box frozen, such as Pepperidge Farm, defrosted overnight in the refrigerator
1/2 pound unsalted butter 2 sticks, 226 g, melted
1/2 cup plain dry breadcrumbs

Directions

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.