Zucchini Spinach & Feta Phyllo Bites
Do you get tired of sauteed vegetables from time to time?
I definitely do.
Many times I’ve spent so much time on the main course or dessert that in order to get any vegetables on the plate, I have to do something simple like a quick saute with olive oil, garlic, and salt. Sauteed vegetables are good enough in a pinch, but sometimes I want my vegetables a bit more dressed up. That’s where today’s recipe comes in!
These phyllo cups are little bites made mainly from grated zucchini, spinach, feta, a little gruyere, and egg, and it’s one of my favorite ways to eat zucchini and spinach.
The veggies are nestled inside a phyllo cup, and you can put as much or as little phyllo as you want to line the muffin tins, depending on how much crunch you’d like. I did 3 sheet layers in each cup, which is just enough to line the tin but still gives you that “a million pieces shatter in your mouth when you bite it” crunch effect.
To prep the vegetables, you want to cook the water out. Wilt the spinach for a few minutes over high heat, drain the water, and do the same with the grated zucchini. This prevents our phyllo cups from getting watery.
Then it’s just a matter of mixing the cooked spinach and zucchini with egg, scallions, feta, gruyere, plenty of black pepper, and a couple tbsp of flour to help thicken. Scoop this mixture evenly into phyllo lined muffin tins:
Into the oven they go for 25 minutes until the inside has set and the phyllo is golden brown on the edges:
Make sure to remove them promptly from the muffin tins to prevent the sides of the cups from getting soggy.
Zucchini Spinach and Feta Phyllo Bites
Like mini spanikopita cups, these phyllo bites are filled with zucchini, spinach, scallions, and feta. Great for a light appetizer or snack.
- 1 roll phyllo dough, thawed
- 9 oz package fresh spinach
- 1.5 lbs zucchini, grated
- 1 bunch scallions, chopped (white and green parts)
- 6 oz crumbled feta cheese
- 1.5 oz grated gruyere (1/2 cup)
- 1 tsp cracked black pepper
- 2 eggs
- 2 tbsp flour (I used whole wheat, but all purpose is fine too)
- oil or butter for greasing the pan
- Preheat the oven to 350 degrees F.
- Lightly brush the insides of a 12 cup muffin tin with oil or butter, and fill each muffin well with 3-4 layers of phyllo (cut the phyllo dough into squares that fit the muffin well. Take a look at my homemade phyllo cups post if you don’t know how to do this). Brush the phyllo with butter or oil if desired, and set aside.
- Heat a skillet over high heat and wilt the spinach for 2-3 minutes until most of the water has come out of the spinach. Squeeze the spinach of its excess water by pressing it again the side of the pan with your cooking utensil and tilting the pan, then drain the excess water. Remove the spinach to a large mixing bowl, then cook the grated zucchini in the same way as the spinach, cooking the excess water out and draining it. Transfer the cooked zucchini to the same bowl as the spinach.
- Add the scallions, feta, gruyere, and black pepper to the zucchini and spinach and stir well. Taste the mixture for seasoning and determine if the saltiness from the feta is enough. If not, add salt to taste, then add the eggs and flour and mix well.
- Portion the vegetable mixture evenly into the phyllo lined muffin cups and bake for 25 minutes, until the phyllo is golden brown on the edges and the vegetable mixture is no longer liquidy in the center. Remove promptly from the muffin tins so the phyllo doesn’t get soggy. Enjoy!