Tuesday, July 23, 2013

Spanakopita Bites

I waste an impressive amount of time on Pinterest looking at food. Dave and I were discussing last night that I probably have pinned more dinners than I'll ever make. In the summer I also pin ideas for my classroom and consider that doing some school work. It's professional development, right?
This appetizer was a Pinterest discovery. It comes from Iowa Girl Eats. I always forget how convenient phyllo cups are. This is a great recipe for a shower, cookout, dinner, or any other get together.

You will need:
*30 frozen phyllo cups (usually this takes 2 packages)
*1 tablespoon EVOO
*1 small onion, minced
*2 garlic cloves, minced
*salt and pepper, to taste
*16oz bag of fresh spinach (you could substitute 10oz thawed frozen spinach)
*6oz crumbled feta cheese
*pinch ground nutmeg
*1 egg, whisked

1. Preheat oven to 350 degrees. Arrange the phyllo cups on 2 baking sheets; set aside.

2. Heat the olive oil in a skillet over medium heat. Saute onion until translucent, about 5 minutes. Add garlic, spinach, salt and pepper. Once spinach is cooked, remove from the heat and transfer to a large mixing bowl; allow it to cool slightly. (If using frozen spinach you do not need to cook it. Just add it into the bowl on step 3)

3. Add feta cheese, nutmeg, and egg to the bowl of spinach and stir to combine. Spoon mixture into phyllo cups. Bake for about 13 minutes or until cups are golden brown around the edges. Serve hot or at room temperature. 

*You could assemble these ahead of time and keep them in the fridge for a day or less before baking.

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