Spanakopita Cups

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Spanakopita Cups at home. For 60 cents per serving, you get a side dish that serves 36. One serving contains 170 calories, 4g of protein, and 12g of fat. Head to the store and pick up fresh dill, feta cheese, frozen spinach, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. 10 people were glad they tried this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. If you like this recipe, you might also like recipes such as Spanakopita, Spanakopita, and Spanakopita.

Servings: 36

 

Ingredients:

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

Equipment:

oven

frying pan

kitchen towels

Cooking instruction summary:

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.

 

Step by step:


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.

6. Brush the sheet with melted butter and sprinkle with breadcrumbs.

7. 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.

8. Cut circles out of the dough that fit as a shell into mini muffin pans.

9. Place the phyllo circles into the pan molds and fill with the spinach mixture.

10. Repeat until all the spinach mixture is used.

11. Bake the spanakopita cups for 17 mins.


Nutrition Information:

Quickview
169k Calories
3g Protein
11g Total Fat
13g Carbs
4% Health Score
Limit These
Calories
169k
8%

Fat
11g
18%

  Saturated Fat
5g
31%

Carbohydrates
13g
4%

  Sugar
0.5g
1%

Cholesterol
35mg
12%

Sodium
210mg
9%

Get Enough Of These
Protein
3g
7%

Vitamin K
62µg
59%

Vitamin A
2038IU
41%

Selenium
8µg
12%

Folate
47µg
12%

Manganese
0.23mg
12%

Vitamin B2
0.18mg
11%

Vitamin B1
0.15mg
10%

Vitamin E
1mg
8%

Iron
1mg
7%

Calcium
57mg
6%

Phosphorus
55mg
6%

Vitamin B3
1mg
6%

Magnesium
17mg
4%

Fiber
0.94g
4%

Vitamin B6
0.07mg
3%

Zinc
0.44mg
3%

Copper
0.05mg
3%

Vitamin B12
0.15µg
3%

Potassium
86mg
2%

Vitamin B5
0.22mg
2%

Vitamin D
0.21µg
1%

Vitamin C
1mg
1%

covered percent of daily need
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