Spanakopita Muffin Cups
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.
Servings: 12 spinach cups
Ingredients
- 2 tablespoons melted unsalted butter , divided
- 6 ounces fresh spinach , finely chopped
- 3/4 cup crumbled feta cheese
- 2 large eggs , beaten
- 2 scallions , diced small
- 1 clove garlic , minced
- 1 tablespoon dried dill
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 6 sheets phyllo 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.
Nutrition
Calories: 86kcal · Carbohydrates: 6g · Protein: 4g · Fat: 5g · Saturated Fat: 3g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 2g · Trans Fat: 0.1g · Cholesterol: 44mg · Sodium: 225mg · Potassium: 118mg · Fiber: 1g · Sugar: 0.2g · Vitamin A: 1507IU · Vitamin C: 4mg · Calcium: 73mg · Iron: 1mg