These Spanakopita Muffin Cups are a super easy after-school snack or party appetizer version of the Greek classic, where flaky phyllo shells get filled with flavorful spinach, feta cheese, herbs, and butter!
I can remember three defining moments in my kids’ lives regarding food. I mean, life changing. For me, anyway.
When they were really little, they just couldn’t seem to get on board with any type of meat. Then I made baby back ribs and chicken wings. They were so fascinated by eating off the bone, not to mention how delicious they were, that the deal was sealed.
Both my kids were also potato haters. HOW CAN ANYONE NOT LIKE POTATOES??? Sigh. One day I served them Tator Tots. As they were inhaling them, I explained what they were made from. Their eyes bugged out of their head. And the rest is history. They now love roasted, mashed, baked, and of course, fried.
Finally comes spinach. My favorite leafy green! They wanted no part of it. Didn’t matter if it was warm or cold, in a salad doused with dressing or in a soup.
Then I made Spanakopita.
GAME OVER, you guys. They fell in love on the spot. Now they enjoy it in salads, soups, pasta dishes, and quiche. And still request I make Spanakopita.
I decided to make little mini versions of the Greek classic as an after-school snack and it was perfect. These would also make a great party appetizer. Who knows, you could end up converting some spinach nay-sayers like I did!
- 2 tablespoon melted unsalted butter , divided
- 6 ounces fresh spinach , finely chopped
- 3/4 cup crumbled feta cheese
- 2 eggs , beaten
- 2 scallions , diced small
- 1 tablespoon dried dill
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/3 cup panko bread crumbs
- 6 sheets phyllo dough , thawed
Preheat oven to 425 degrees F. Brush a little butter into each cup of a 12-cup muffin tin.
In a large bowl, mix together the spinach, feta cheese, eggs, scallions, and seasonings until blended. Mix in the bread crumbs.
Lay out a stack of 3 sheets Phyllo dough (keeping the remaining 3 sheets moist - see notes.) Cut stack into 4-inch squares, so you have 6, 3-layered squares. Gently brush the squares with the remaining butter and press into each of the muffin cups. Repeat with the remaining 3 sheets.
Divide the spinach mixture evenly among the muffins cups; fold the overhanging phyllo dough into the center.
Bake for 15 minutes until golden and set.
Phyllo dough dries out quickly. When working with it, unroll the sheets onto a dry, flat surface. Immediately cover with plastic wrap and then a damp towel. (Just a damp towel will moisten the sheets and make them stick together.)
Other Spinach and Feta recipes you might enjoy!
Spinach and Feta Casserole – Kalyn’s Kitchen
Spinach Feta Pinwheels – That Skinny Chick Can Bake
Pumpkin Spanakopita – Eats Well with Others