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Spinach and Feta Phyllo Muffins

 
Spinach and Feta Phyllo Muffins
257

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

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

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
*
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

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.

 

* not incl. in nutrient facts

Reviews

about 6 years

After we made the Greek croustade, we had some filling left, then we made up a recipe by using the phyllo pastry, here it is. And these phyllo muffins were very good, lots of flavor inside, nice and crispy outside; they were so handy, and we had them for our breakfast the next day! Very good!

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 15278% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 257mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 14% Vitamin C 3%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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