Spanakopita Phyllo Cups
Scaled Servings: 15 Originally: 15
- 2 boxes phyllo shell, athens
- 8 ounces cream cheese, softened
- 8 ounces drained and chopped, frozen spinach, thawed,
- 1/2 teaspoon minced garlic
- 3/4 cup feta cheese crumble
- 1 teaspoon lemon zest
- 1/2 teaspoon dried dill
- 1/4 teaspoon black pepper
- 2 tablespoons pine nuts, toasted
Directions:
- Preheat oven to 300 degrees.
- Place phyllo cups on a baking sheet. Bake empty for 8 minutes.
- Place the softened cream cheese in a medium bowl. Add the spinach and mix well.
- Add the garlic, feta cheese crumbles, lemon zest, dried dill, and black pepper. Mix again.
- Using a small scooper or small spoons, place 2 teaspoons of the filling into each shell. Continue until all shells are filled.
- Top with 6 pine nuts per shell.
- Bake for 7 minutes. Let cool for a few minutes before serving.
