Mini Spanakopita Bites

Ingredienser

For the Spinach and Feta Filling

16 oz frozen chopped spinach, thawed and well-drained

2 bunches flat-leaf parsley, stems trimmed, finely chopped

1 large yellow onion, finely chopped

2 garlic cloves, minced

2 tbsp extra virgin olive oil

4 eggs

10.5 oz quality feta cheese, crumbled

2 tsp dried dill weed

Freshly-ground black pepper

For the Crust

1 16 oz package The Fillo Factory Organic Dough (#4pastry sheets), properly thawed

1 cup extra virgin olive oil, more if needed

12 Phyllo Sheets, thawed

Vejledning

Preheat the oven to 325 degrees F.

Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.

To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.

Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.

Prepare muffin tins. Brush with olive oil.

To assemble the spanakopita: Line the muffin cups with 2 sheets of phyllo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil.

Lightly grease a baking sheet, and arrange the phyllo shells on the baking sheet. Brush the corners well with olive oil. Spoon mixture into each phyllo shell, so they’re completely filled but not overflowing. You may have a bit of mixture leftover, depending on how stuffed the cups are.

Bake in the 325 degrees F heated-oven for 20-30 minutes until lightly golden and the shells are crispy.

Notater

For best results, place phyllo dough sheets in between two very slightly damp kitchen towels before you start working with it (unless you think you will work fast enough that the phyllo will not dry out.) Also, be sure to brush each layer with oil; don’t skimp.