These Spanakopita Muffin Cups take the traditional Greek classic with flaky phyllo dough, spinach, feta cheese, herbs, and butter, and turns it into a super easy low carb snack or party appetizer made in a muffin tin.
Prep Time: 15 minutesmins
Cook Time: 15 minutesmins
Total Time: 30 minutesmins
Servings: 12spinach cups
Ingredients
2tablespoonsmelted unsalted butter, divided
6ouncesfresh spinach, finely chopped
3/4cupcrumbled feta cheese
2largeeggs, beaten
2scallions, diced small
1clovegarlic, minced
1tablespoondried dill
1/4teaspoonkosher salt
1/8teaspoonblack pepper
6sheetsphyllo dough, thawed
Instructions
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, garlic, and seasonings until blended.
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. Allow to cool slightly and serve.
Notes
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 directly on the phyllo will moisten the sheets and make them stick together.)Using frozen spinach. Fresh spinach is recommended since frozen spinach is more watery and also tends to clump together. However, you can use frozen, just make certain it's completely thawed and all excess liquid has been removed.Add in some Parmesan. Mixing in some freshly grated parmesan to the filling is a delicious addition. If you can find it, you can also use Greek kefalotyri cheese, which is more traditional but can be difficult to locate.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.