Spinach & Feta Phyllo Muffins
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
10 | ounces |
spinach
chopped, frozen |
|
¼ | cup |
onions
chopped |
|
1 | clove |
garlic
minced |
|
1 | tablespoon |
margarine
or butter, or olive oil |
|
3 | tablespoons |
all-purpose flour
|
|
¼ | teaspoon |
tarragon leaves
crushed, optional |
* |
⅛ | teaspoon |
black pepper
fresh, ground |
* |
1 | cup |
milk
|
|
2 | large |
eggs
beaten |
|
½ | cup |
ricotta cheese
|
|
1 | cup |
feta cheese
crumbled |
|
¼ | cup |
sundried tomatoes
oil-packed, or dried, chopped |
|
10 | each |
phyllo (filo) pastry sheets
thawed, 17 x 12 inches each |
* |
½ | cup |
butter
or margarine, or cooking spray |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
289 | ml/g |
spinach
chopped, frozen |
|
59 | ml |
onions
chopped |
|
1 | clove |
garlic
minced |
|
15 | ml |
margarine
or butter, or olive oil |
|
45 | ml |
all-purpose flour
|
|
1.3 | ml |
tarragon leaves
crushed, optional |
*
|
0.6 | ml |
black pepper
fresh, ground |
*
|
237 | ml |
milk
|
|
2 | large |
eggs
beaten |
|
118 | ml |
ricotta cheese
|
|
237 | ml |
feta cheese
crumbled |
|
59 | ml |
sundried tomatoes
oil-packed, or dried, chopped |
|
10 | each |
phyllo (filo) pastry sheets
thawed, 17 x 12 inches each |
*
|
118 | ml |
butter
or margarine, or cooking spray |
|
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.