Name: Spinach & Feta Phyllo Cups
Ingredients: Phyllo Dough: (1 package, about 14 ounces) – The star of the show! Phyllo dough creates those incredibly thin and crispy layers that are essential for the perfect cup. Make sure to thaw it according to package directions, usually overnight in the refrigerator. Working with phyllo can be a little delicate, so handle it gently.; Frozen Spinach: (10 ounces, thawed and squeezed dry) – Frozen spinach is convenient and works perfectly in this recipe. It’s crucial to squeeze out as much excess water as possible after thawing to prevent soggy phyllo cups. You can use your hands or a clean kitchen towel to do this effectively.; Feta Cheese: (4 ounces, crumbled) – Use good quality feta cheese for the best flavor. Greek feta, typically made from sheep’s milk, is known for its tangy and salty taste, which complements the spinach beautifully. Pre-crumbled feta is convenient, or you can crumble a block yourself.; Ricotta Cheese: (4 ounces) – Ricotta adds creaminess and richness to the filling. Whole milk ricotta will give you the best flavor and texture, but part-skim can also be used. Make sure to drain any excess liquid from the ricotta before using it.; Eggs: (2 large) – Eggs act as a binder, holding the spinach and feta mixture together and giving it a nice, slightly set texture when baked. Large eggs are standard for most recipes.; Onion: (1 small, finely chopped) – Onion adds a subtle savory base note to the filling. Finely chopping it ensures it cooks through evenly and blends seamlessly into the mixture. You can use yellow or white onion.; Garlic: (2 cloves, minced) – Garlic enhances the flavor profile and adds a pungent aroma that pairs wonderfully with spinach and feta. Freshly minced garlic is always preferred for the best taste.; Olive Oil: (3 tablespoons) – Olive oil is used for sautéing the onion and garlic and also for brushing the phyllo dough. Use extra virgin olive oil for its superior flavor.; Dried Dill: (1 teaspoon) – Dill adds a fresh, herbaceous note that complements the spinach and feta. Dried dill is convenient, but fresh dill, finely chopped, can also be used (about 1 tablespoon).; Dried Oregano: (1/2 teaspoon) – Oregano brings a warm, slightly peppery flavor that enhances the Mediterranean profile of the dish. Dried oregano is commonly used in Greek and Mediterranean cooking.; Salt and Black Pepper: To taste – Seasoning is crucial to bring out the flavors of all the ingredients. Taste the filling before baking and adjust the salt and pepper as needed. Be mindful that feta cheese is already salty.; Cooking Spray: For greasing the muffin tin. Cooking spray prevents the phyllo cups from sticking to the muffin tin, ensuring easy removal after baking.

Ingredients

Phyllo Dough: (1 package, about 14 ounces) – The star of the show! Phyllo dough creates those incredibly thin and crispy layers that are essential for the perfect cup. Make sure to thaw it according to package directions, usually overnight in the refrigerator. Working with phyllo can be a little delicate, so handle it gently.
Frozen Spinach: (10 ounces, thawed and squeezed dry) – Frozen spinach is convenient and works perfectly in this recipe. It’s crucial to squeeze out as much excess water as possible after thawing to prevent soggy phyllo cups. You can use your hands or a clean kitchen towel to do this effectively.
Feta Cheese: (4 ounces, crumbled) – Use good quality feta cheese for the best flavor. Greek feta, typically made from sheep’s milk, is known for its tangy and salty taste, which complements the spinach beautifully. Pre-crumbled feta is convenient, or you can crumble a block yourself.
Ricotta Cheese: (4 ounces) – Ricotta adds creaminess and richness to the filling. Whole milk ricotta will give you the best flavor and texture, but part-skim can also be used. Make sure to drain any excess liquid from the ricotta before using it.
Eggs: (2 large) – Eggs act as a binder, holding the spinach and feta mixture together and giving it a nice, slightly set texture when baked. Large eggs are standard for most recipes.
Onion: (1 small, finely chopped) – Onion adds a subtle savory base note to the filling. Finely chopping it ensures it cooks through evenly and blends seamlessly into the mixture. You can use yellow or white onion.
Garlic: (2 cloves, minced) – Garlic enhances the flavor profile and adds a pungent aroma that pairs wonderfully with spinach and feta. Freshly minced garlic is always preferred for the best taste.
Olive Oil: (3 tablespoons) – Olive oil is used for sautéing the onion and garlic and also for brushing the phyllo dough. Use extra virgin olive oil for its superior flavor.
Dried Dill: (1 teaspoon) – Dill adds a fresh, herbaceous note that complements the spinach and feta. Dried dill is convenient, but fresh dill, finely chopped, can also be used (about 1 tablespoon).
Dried Oregano: (1/2 teaspoon) – Oregano brings a warm, slightly peppery flavor that enhances the Mediterranean profile of the dish. Dried oregano is commonly used in Greek and Mediterranean cooking.
Salt and Black Pepper: To taste – Seasoning is crucial to bring out the flavors of all the ingredients. Taste the filling before baking and adjust the salt and pepper as needed. Be mindful that feta cheese is already salty.
Cooking Spray: For greasing the muffin tin. Cooking spray prevents the phyllo cups from sticking to the muffin tin, ensuring easy removal after baking.

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Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray. This step is crucial to prevent the phyllo cups from sticking and ensure they release easily after baking.
Sauté Onion and Garlic: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Aromatics like onion and garlic are the foundation of flavor for many savory dishes, so taking the time to properly sauté them is important.
Prepare Spinach Filling: In a large bowl, combine the thawed and squeezed dry spinach, crumbled feta cheese, ricotta cheese, cooked onion and garlic mixture, eggs, dried dill, and dried oregano. Season generously with salt and black pepper. Mix well to combine all the ingredients thoroughly. Taste the mixture and adjust seasoning as needed. Remember that feta cheese is salty, so taste before adding more salt.
Assemble Phyllo Cups: Unroll the phyllo dough and keep it covered with a slightly damp kitchen towel to prevent it from drying out while you work. Place one sheet of phyllo dough on a clean surface. Brush it lightly with olive oil. Top with another sheet of phyllo dough and brush again with olive oil. Repeat this process until you have a stack of 4 sheets of phyllo dough.
Cut Phyllo Squares: Using a sharp knife or pizza cutter, cut the stacked phyllo sheets into 12 squares (approximately 4-inch squares, depending on the size of your muffin tin). You can adjust the size of the squares depending on the depth of your muffin tin. You need squares large enough to fit into the muffin cups with some overhang.
Shape Phyllo Cups in Muffin Tin: Gently press 1 phyllo square into each muffin cup, allowing the corners to extend slightly over the edges. If you want thicker cups, you can use two squares per muffin cup, layering them at different angles for a more rustic look.
Fill Phyllo Cups: Spoon the spinach and feta mixture evenly into each phyllo cup, filling them almost to the top. Don’t overfill them, as the filling might puff up and overflow during baking.
Bake Phyllo Cups: Bake in the preheated oven for 20-25 minutes, or until the phyllo cups are golden brown and the filling is set. The baking time may vary slightly depending on your oven, so keep an eye on them. The phyllo should be crispy and nicely browned.
Cool and Serve: Let the spinach and feta phyllo cups cool in the muffin tin for a few minutes before gently removing them. You can use a small knife or spatula to loosen the edges if needed. Serve warm or at room temperature. They are delicious served immediately but can also be enjoyed later.

Nutrition

Serving Size: one normal portion
Calories: 180
Fat: 12g