These spanakopita phyllo cups are the perfect appetizer for your dinner party. The flaky phyllo cups hold a flavorful filling made of fresh spinach, herbs, feta, and ricotta cheese. They would make a beautiful addition to your holiday table.
- 12 phyllo sheets, thawed and at room temperature
- ½ pound of salted butter, melted
- For the filling:
- • 1-pound baby spinach leaves, roughly chopped
- • 6 scallions, finely sliced
- • 3 teaspoons dried dill
- • 15 ounces ricotta cheese
- • 1-pound feta cheese, crumbled
- • 3 eggs
- • 1/3 cup olive oil
- • ½ teaspoon salt
- • Black pepper to taste
Preheat the oven to 350 °F, 180 °C.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set aside.
Make the phyllo cups:
Brush two muffin tins with melted butter.
Place 6 sheets of phyllo (one at a time) on a clean work surface and drizzle melted butter between each sheet and some butter on top of the top sheet.
Cut 12 (4-inch) squares.
Tuck each phyllo square into the muffin cups. Repeat the same steps to create 12 more phyllo cups.
Fill the center of each phyllo cup with the filling.
Brush melted butter over the exposed phyllo cups.
Bake on the center rack of the preheated oven for 45 minutes till 1 hour or until the filling is set and the phyllo is golden.
Allow to cool for 10 minutes inside of the muffin tins and transfer each cup onto a serving plate.
Serve these flaky phyllo cups with some creamy tzatziki sauce. Enjoy!