we didn’t use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minIngredients
Directions
Cook spinach according to directions; drain well, pressing out excess liquid.
In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender.
Stir in flour, tarragon and pepper. Add milk all at once.
Cook and stir until mixture is thickened. Stir half of mixture into eggs; return egg mixture into remaining sauce.
Stir in cheeses, spinach and sun-dried tomatoes; set aside.
Preheat oven to 350℉ (180℃).
Coat 2 12-cups muffin tins with cooking spray or brush with butter.
Unroll phyllo dough; cover with dampened towel.
Put one phyllo sheet on a flat working surface, brush with butter or spay with cooking spray.
Place another layer of phyllo sheet on top of the first one, cut into 12 3-inch squares.
Repeat the same steps and make another 12 3-inch squares.
Arrange the square into each muffin cup, fill up the cup about ⅔ high.
Bake for 20 to 25 minutes, until the phyllo sheets turn out golden-brown, the filling is puffed, and top is browned.
Cool on a wire rack in the tins for 5 to 10 minutes.
Make about 24 phyllo muffins.
Carefully remove muffins onto wire rack.
Serve warm or let cool completely.
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