Spanakopita Cups

Heat cooking oil in a frying pan over medium heat and sauté the chopped green onions for about 5 minutes until softened.

Ingredients

15 mL of Cooking Oil

120 mL of Green Onions

Equipment

Frying Pan

Chefs Knife

Thoroughly squeeze all excess water from the spinach using a colander or kitchen towel, then combine it in a bowl with the sautéed green onions, fresh dill, eggs, and crumbled feta cheese. Season the mixture with salt and pepper.

Ingredients

1 piece of Green Onions

275 g of Spinach

15 mL of Dill

2 pieces of Egg

120 mL of Feta Cheese

2½ mL of Salt And Pepper

Equipment

Colander

Kitchen Towels

Bowl

Keep the phyllo dough sheets covered with a damp kitchen towel to prevent drying. Layer 4 sheets of phyllo dough, brushing each sheet with melted butter and lightly sprinkling with bread crumbs between layers.

Ingredients

1 piece of Phyllo Dough

60 mL of Butter

60 mL of Bread Crumbs

Equipment

Kitchen Towels

Pastry Brush

Using a round cookie cutter, cut circles out of the layered dough and press them gently into the molds of a mini muffin tray to form shells.

Ingredients

240 mL of Phyllo Dough

Equipment

Cookie Cutter

Muffin Tray

Fill each phyllo shell with the prepared spinach and feta mixture. Bake the spanakopita cups for 17 minutes until the pastry is golden brown and crisp.

Ingredients

6 pieces of Spinach

120 mL of Feta Cheese

240 mL of Phyllo Dough

Equipment

Muffin Tray

Oven