Like mini spanikopita cups, these phyllo cups are filled with zucchini, spinach, scallions, and feta. Great for a light appetizer or snack.
1roll phyllo doughthawed
9ozpackage fresh spinach
1bunch scallionschopped (white and green parts)
6ozcrumbled feta cheese
1.5ozgrated gruyere(1/2 cup)
1tspcracked black pepper
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!