Ingredients: 1/2 cup (120 ml) olive oil,1 bunch chopped scallions, white and green parts,20 ounces (560 g) frozen chopped spinach, defrosted,2 tablespoons chopped fresh dill,3 extra-large eggs, lightly beaten,7 ounces (200 g) feta cheese, crumbled,1/4 teaspoon kosher salt,1/4 teaspoon freshly ground black pepper,40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator,1/2 pound (2 sticks, 226 g)) unsalted butter, melted,1/2 cup plain dry breadcrumbs
Instructions:
- Preheat your oven to 400 F.
- Heat oil in a pan on medium heat and add the scallions. Cook for about 5 minutes.
- Squeeze most of the water out of the spinach and mix with scallions, dill, eggs and feta cheese. Season the mixture with salt and pepper.
- Keep the phyllo dough sheets covered with a damp kitchen towel.
- Unfold 1 sheet of the phyllo dough.
- Brush the sheet with melted butter and sprinkle with breadcrumbs.
- Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until 4 sheets have been used.
- Cut circles out of the dough that fit as a shell into mini muffin pans.
- Place the phyllo circles into the pan molds and fill with the spinach mixture.
- Repeat until all the spinach mixture is used.
- Bake the spanakopita cups for 17 mins.
