Happy weekend to you!

I hope you are not melting like we are in hot California! If you are on the West Coast perhaps you can make one of my latest ice cream recipes to cool down? View the recipes here.

Today I am finally sharing one of the most popular Instagram posts! My new favorite way to make spanakopita!! 

Spanakopita Muffin Cup Bites!  What are they?

Crispy phyllo dough scrunched into a muffin pan, and then you take the delicious spinach herbed feta filling and add to the center of the phyllo, wrap the phyllo over the filling, and bake and done! Here is your chance to actually scrunch the phyllo dough, and not worry about it breaking, HA.

Let’s get to the recipe.

Spanakopita Muffin Cup Bites

Yield: 24 pieces

Spanakopita Filling

Ingredients:

• 1/4 cup olive oil
• 1 cup fresh dill, chopped
• 1 large leek, chopped
• 6 scallions, finely chopped 
• 3 pounds fresh spinach
• Salt and pepper
• 2 tsp of cumin
• 1/2 cup basil, minced
• 1/2 cup anise, minced
• 1/2 cup parsley, minced
• 1/2 cup mint, minced
• 6 ounces feta cheese
• 2 large eggs, beaten
• 1/2 cup of heavy cream

Phyllo & Butter Ingredients:

• 2 sticks unsalted butter, melted
• 12 sheets of phyllo, cut in half
• Optional- Sesame seeds
• 2 -12 cup regular size muffin pans 

Method:

1. Heat olive oil in a large skillet over medium-high heat. Add your fresh herbs, scallions, and leeks. Cook, stirring, until scallions and leeks are soft and translucent, about 5 minutes.
2. Cook your spinach on medium heat and let it simmer for about 10 minutes. Remove from heat and add it to your herbs’ mixture. Add feta to your spinach and herb mixture. Make sure it has cooled down before you add in your beaten eggs. Mix in the cream and whisk. Now add in your salt, pepper, and cumin. Set aside in the fridge.
3. Prepare your muffin trays. Lightly brush each tray with butter using a pastry brush. Set aside.
4. Prepare your phyllo dough sheets by cutting them in half. Make sure to cut them in vertical (up and down).
5. Once you have your phyllo sheets prepared then gather your butter and pastry brush.
6. Place one sheet of phyllo dough inside the muffin cup making sure to cover the center of the cup with phyllo and then let the extra hang over the side. Place a heaping 2 tablespoons of filling in the center, and then cover the top with the extra phyllo and bruh sheets with butter. Fold over from left to right forming a circle. See the photo below for an example.
7. Continue filling all the muffin cups and then brush with butter over the top.
8. Cook in the oven at 350 degrees F for about 18- 20 minutes until they are golden brown in color. Remove from heat and let cool. 

Serve warm with fresh dill over the top. 

KALI OREXI!

Enjoy!

Tips:

• If you have an extra filling but no phyllo dough left, then make a omelette. Spanakopita omelette is so good. You can also do spanakopita crepes.
• ** To ensure crispy phyllo dough throughout you can start by cooking them on the bottom rack of your oven for about 7 minutes, then move to the top rack. 
• You can reserve the extra filling in the refrigerator for up to 2 days.
• Freeze these bites and cook them up later. Make sure to place the uncooked phyllo cups on a tray lined with parchment paper and cover with plastic wrap and freeze. They are perfect especially if you are hosting a party.

Have a beautiful weekend!!