Spanakopita Breakfast Cups

Name: Spanakopita Breakfast Cups
Total time: 4500 s
Yield: 12 servings
Cuisine: American
Ingredients: 10 oz Frozen chopped spinach, thawed and squeezed dry; 1/2 cup Fresh parsley, chopped; 1/2 cup Green onion, diced; 1 large Egg; 15 oz Ricotta cheese; 4 oz Crumbled feta cheese; 1/2 tsp Fresh ground black pepper; 1/4 tsp Nutmeg; 1/2 lb Phyllo dough sheets, thawed; 1/2 cup Butter, melted; 12 large Eggs

supernanny @supernanny5

Minnesota

Classic Greek comfort food meets breakfast. I love the way these turned out! Hope you enjoy them :)

supernanny @supernanny5

Minnesota

Classic Greek comfort food meets breakfast. I love the way these turned out! Hope you enjoy them :)

Saved

Ingredients

1 hour 15 mins

12 servings

filling
10 ozFrozen chopped spinach, thawed and squeezed dry
1/2 cupFresh parsley, chopped
1/2 cupGreen onion, diced
1 largeEgg
15 ozRicotta cheese
4 ozCrumbled feta cheese
1/2 tspFresh ground black pepper
1/4 tspNutmeg
phyllo shell
1/2 lbPhyllo dough sheets, thawed
1/2 cupButter, melted
topping
12 largeEggs

Saved

Steps

1 hour 15 mins

1

****you will need 12 cup jumbo muffin tins for this recipe****
2

Preheat oven to 350.
3

Mix all filling ingredients well and set aside
4

Very gently unroll the phyllo dough and brush one layer at a time with melted butter, using a pastry brush.
5

Brush each muffin cup with melted butter.
6

Fold the phyllo sheet into quarters and place into muffin tins. Use 2 layers of phyllo per cup.
7

Add 2 Tablespoons of filling to each cup.
8

Use a spoon to make a small well in the middle of each cup ( for the egg)
9

Bake for 15 minutes.
10

Remove from the oven and crack one egg on top of each cup. Sprinkle lightly with salt & pepper.
11

Return to the oven for about 20 minutes or until the egg whites are completely set and the phyllo is golden brown.
12

Let set a few minutes before removing from the tins.