Spanakopita Phyllo Cups

Step 1

Preheat the oven to 350 °F, 180 °C.

Step 3

Make the filling:

Step 5

Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.

Step 7

Add the scallions and beat until combined.

Step 9

While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.

Step 11

Mix everything together with a spatula and set aside.

Step 13

Make the phyllo cups:

Step 15

Brush two muffin tins with melted butter.

Step 16

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.

Step 18

Cut 12 (4-inch) squares.

Step 20

Tuck each phyllo square into the muffin cups. Repeat the same steps to create 12 more phyllo cups.

Step 23

Fill the center of each phyllo cup with the filling.

Step 25

Brush melted butter over the exposed phyllo cups.

Step 27

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.

Step 29

Allow to cool for 10 minutes inside of the muffin tins and transfer each cup onto a serving plate.

Step 31

Serve these flaky phyllo cups with some creamy tzatziki sauce. Enjoy!