Spanakopita in Pastry Cups
Delight your taste buds with these irresistible Spanakopita in Pastry Cups—a modern, bite-sized twist on the classic Greek dish! Made with layers of buttery, golden-baked phyllo pastry, these individual cups are filled with a savory spinach and feta mixture, harmonized with aromatic garlic, fresh dill, and a touch of onion. Perfect for parties, appetizers, or a light snack, this recipe combines simplicity and elegance with easy prep and just 25 minutes in the oven. Serve warm or at room temperature for a crowd-pleasing treat that boasts flaky texture and vibrant Mediterranean flavors. Ideal for entertaining, these spanakopita cups will quickly become a favorite on your menu.
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Recipe Information
Ingredients
- 8 sheets frozen phyllo pastry sheets
- 6 tablespoons unsalted butter, melted
- 4 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 0.5 cup diced onion
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill, chopped
- 1 large egg
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked spinach mixture, crumbled feta, chopped dill, egg, salt, and black pepper. Stir until well combined.
On a clean work surface, lay out one sheet of phyllo pastry. Brush it lightly with melted butter and layer another sheet on top. Repeat until you have 4 sheets stacked. Repeat the process with the other 4 sheets to make two stacks.
Cut each phyllo stack into 6 equal squares, for a total of 12 squares.
Press each phyllo square gently into a muffin tin cup to form a pastry shell, letting the edges ruffle naturally.
Spoon the spinach and feta filling evenly among the 12 phyllo cups.
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crispy.
Remove from the oven and let cool in the tin for 5 minutes. Carefully transfer the cups to a serving plate and serve warm or at room temperature.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4982 mg | 217% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.2 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1485 mg | 114% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
