Spanakopita Cups
Spanakopita Cups is a Mediterranean recipe that serves 36. One portion of this dish contains approximately 4g of protein, 11g of fat, and a total of 167 calories. For 59 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It works well as an inexpensive hor d'oeuvre. 10 people have made this recipe and would make it again. This recipe from Foodista requires kosher salt, feta cheese, spinach, and breadcrumbs. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so great. Spanakopita, Spanakopita, and Spanakopita are very similar to this recipe.
Ingredients
1/2 cup olive oil
1/2 cup (120 ml) olive oil
chopped scallions, white and green parts
1 bunch chopped scallions, white and green parts
20 ounces frozen chopped spinach, defrosted
20 ounces (560 g) frozen chopped spinach, defrosted
chopped fresh dill
2 tablespoons chopped fresh dill
eggs, lightly beaten
3 extra-large eggs, lightly beaten
ounces feta cheese, crumbled
7 ounces (200 g) feta cheese, crumbled
kosher salt
1/4 teaspoon kosher salt
freshly ground black pepper
1/4 teaspoon freshly ground black pepper
(1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
(2 sticks, 226 g)) unsalted butter, melted
1/2 pound (2 sticks, 226 g)) unsalted butter, melted
plain dry breadcrumbs
1/2 cup plain dry breadcrumbs