Mini Spanakopita Feta Muffin Cups

Instructions

1. 1

   Preheat the oven to 180°C / 350°F. Lightly brush a 12-cup muffin tin with a small amount of the extra virgin olive oil.

2. 2

   Place the chopped spinach in a dry skillet over medium heat and cook for 3–5 minutes, stirring often, until wilted and most moisture has evaporated. Transfer to a clean towel or fine sieve and squeeze out as much liquid as possible.

3. 3

   In a mixing bowl, combine the drained spinach, crumbled feta, part-skim ricotta, eggs, sliced green onions, chopped dill, ground nutmeg, and lemon zest. Mix until evenly combined.

4. 4

   Lay the phyllo dough on a clean work surface and keep it covered with a slightly damp towel while working to prevent it from drying out.

5. 5

   Cut the phyllo sheets into squares large enough to line the muffin cups. Layer 3–4 phyllo squares per muffin cup, brushing lightly between layers with the remaining olive oil and rotating each square slightly to create crisp edges.

6. 6

   Gently press the layered phyllo into each muffin cup to form small pastry shells.

7. 7

   Spoon the spinach-feta filling evenly into the phyllo cups, filling each about three-quarters full.

8. 8

   Bake for 18–22 minutes, or until the phyllo is golden and crisp and the filling is set.

9. 9

   Let the muffin cups cool in the tin for 5 minutes, then carefully remove them and serve warm or at room temperature.