Recipe for spinach and feta phyllo cups
Mini phyllo cups just might be the best thing that ever happened to appetizers. To be honest, apps aren't really my thing; give me a bowl of hummus or salsa and something to dip, and I'm all set. However, every now and then, especially during the holiday season, I like to present my guests with something a bit more, well... polished, and that's when I turn to phyllo cups. I always have a few boxes stashed in the freezer; each box contains fifteen little cups, which means you don't need a lot of filling, and you can make multiple batches without much more effort. These spinach and feta phyllo cups are one-bite treats (or, for the very dainty, two bites), and offer a burst of flavor without a heavy filling. It takes less time to put them together than it takes to preheat the oven. How easy is that?
Spinach and feta phyllo cups
Makes 15; can be multiplied.
1 package mini phyllo cups (15 pieces), defrosted
1/2 cup frozen spinach, defrosted
2 Tbsp crumbled feta cheese
2 Tbsp fat-free cottage cheese
Pinch ground nutmeg
Pinch kosher salt
Pinch fresh black pepper
Preheat the oven to 350°F. Line a small rimmed baking sheet with a Silpat (silicone mat) or parchment paper. Set the phyllo cups on the baking sheet.
Squeeze all of the water out of the spinach by twisting it in a clean towel over the kitchen sink. The half cup of spinach will shrink by half, to approximately 1/4 cup. Roughly chop the spinach on a cutting board.
Toss the spinach and remaining ingredients into a mixing bowl, and use a wooden spoon to combine (you'll have to break up the ingredients a bit to get everything incorporated).
Evenly distribute the filling in the phyllo cups; a teaspoon works well for this.
Bake for 12 minutes, until the filling is set.
Other recipes that use these pantry ingredients:
Spinach-feta quinoa cakes, from Panini Happy
Spinach feta risotto, from Ezra Pound Cake
Scrambled egg wrap with spinach, tomato and feta cheese, from Cookin' Canuck
Kale and feta breakfast casserole, from Kalyn's Kitchen
Scrambled eggs with sun-dried tomatoes and feta, from eCurry