Print

Crispy Greek Spanakopita Breakfast Cups with Feta and Spinach

Greek spanakopita breakfast cups - featured image
Print Recipe

These crispy Greek spanakopita breakfast cups combine flaky phyllo dough with a savory filling of spinach and feta, perfect for a quick, flavorful breakfast or brunch.

Ingredients

Scale
  • 12 sheets phyllo dough, thawed
  • 10 ounces fresh baby spinach, roughly chopped
  • 1 cup crumbled feta cheese
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons fresh dill, chopped (optional)
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 4 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
  5. In a mixing bowl, combine the sautéed vegetables with crumbled feta, beaten eggs, chopped dill, salt, pepper, and a pinch of nutmeg. Stir gently until well mixed.
  6. Carefully unroll the thawed phyllo sheets and cover with a damp kitchen towel to prevent drying.
  7. Working one sheet at a time, brush each sheet lightly with melted butter and layer 2-3 sheets together for each cup.
  8. Cut the stacked sheets into roughly 4×4 inch squares.
  9. Gently press each phyllo square into a muffin cup, letting the edges hang over the sides slightly.
  10. Spoon about 2 tablespoons of the filling into each phyllo cup, pressing down lightly to compact.
  11. Fold the overhanging phyllo edges over the filling, brushing with more melted butter to encourage crispness and golden color.
  12. Place the muffin tin in the oven and bake for 20-25 minutes, or until the phyllo is crisp and golden brown and the filling is set.
  13. Let the cups cool for about 5 minutes in the tin to firm up, then carefully lift out with a small spatula or butter knife.

Notes

Keep phyllo covered with a damp towel to prevent drying. Brush butter evenly but avoid puddles to maintain crispness. Squeeze excess water from spinach if using frozen. Tent with foil if phyllo browns too quickly. Let cups cool before removing to keep shape.

Nutrition

Keywords: spanakopita, breakfast cups, feta, spinach, phyllo dough, Greek breakfast, brunch, savory snack

Find it online: https://rowanrecipes.com/crispy-greek-spanakopita-breakfast-cups-recipe-with-feta-and-spinach-easy-and-perfect/