Ingredients
- 30 frozen phyllo cups (2 15-count packages)
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 tablespoon olive oil
- 1/4 cup chopped shallot or onion
- Salt and pepper to taste
- 2 garlic cloves, minced
- 6 ounces feta cheese
- 2 tablespoons fresh chopped parsley
- 1 large egg
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fresh lemon zest
Directions
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Preheat the oven to 350°F. Place the phyllo cups on a large baking sheet and set aside.
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Heat the oil in a small skillet over medium-high heat. Add the shallot and season with salt and pepper. Saute until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Transfer to a large bowl and let cool slightly.
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Add the spinach, feta, parsley, egg, nutmeg, and lemon zest, stirring to combine. Spoon the mixture into the phyllo cups and bake for 12 to 15 minutes, or until golden brown. Serve hot.
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To make in advance freeze the cooked cups for up to 1 month. Reheat from frozen (do not thaw) in a 350°F oven for 10 minutes, or until warmed.
Can I use fresh spinach
Hi Marie! We haven’t tried that, so I can’t say for sure, but you’re welcome to try it out and let us know how it goes!! 🙂
Are these still good reheated? Looking for make ahead recipes for my mother in law’s 60th birthday party. These would be amazing if the flavor and texture is still there after a reheat….
Phyllo cups are not sold in Malaysia but we do get phyllo sheets. Any suggestions to make the cups?
Great! My family loves this recipe. Thanks
I loved them ! The recipe was easy to follow, and they were
So good.
Thank you thank you
Barb
I was wondering why the video did not include the spinach and the recipe does????
How do you half a recipe that includes an odd number of eggs?
I’ve always wondered. Do you beat the egg and then pour in half the liquid? Do you substitute something else?
Hi Jasmine. You can definitely pour in half the liquid. With a recipe like this precision won’t make or break it so if you needed to half it like I did you can use a whole egg if you wanted to. With cakes and other baking recipes that require precision, use half the liquid from a beaten egg.