One of my favorite appetizers to serve is Spanakopita. Spanakopita is a very traditional Greek snack were phyllo dough gets filled with a mixture of spinach, feta cheese, dill, eggs and onions.
Traditionally the phyllo dough is rolled into small triangles, but I decided that little cups would make for a much nicer presentation.
Spanakopita is always a big hit at the buffet with my guests, but you could also serve it as a lunch or small dinner accompanied by a fresh salad.
- ½ cup (120 ml) olive oil
- 1 bunch chopped scallions, white and green parts
- 20 ounces (560 g) frozen chopped spinach, defrosted
- 2 tablespoons chopped fresh dill
- 3 extra-large eggs, lightly beaten
- 7 ounces (200 g) feta cheese, crumbled
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
- ½ pound (2 sticks, 226 g)) unsalted butter, melted
- ½ cup plain dry breadcrumbs
- Preheat your oven to 400 F.
- Heat oil in a pan on medium heat and add the scallions. Cook for about 5 minutes.
- Squeeze most of the water out of the spinach and mix with scallions, dill, eggs and feta cheese. Season the mixture with salt and pepper.
- Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until 4 sheets have been used.
- Cut circles out of the dough that fit as a shell into mini muffin pans. Place the phyllo circles into the pan molds and fill with the spinach mixture.
- Repeat until all the spinach mixture is used.
- Bake the spanakopita cups for 17 mins.
Adapted from Ina Garten.