Ingredients
- 1 Tablespoon olive oil
- 1 small onion, chopped
- 3 green onions, chopped
- 10 ounces frozen chopped spinach. thawed and squeezed dry
- 4 to 6 ounces domestic feta cheese, crumbled
- 1 cup cottage cheese
- 1 egg
- Salt and pepper to taste
- 1 pound phyllo, thawed or package of phyllo cups
- 8 tablespoons butter (1 stick), melted
- 2 tablespoons vegetable oil
Preparation
Step 1
Preheat oven to 375 degrees
Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.
Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.
Combine the remaining butter and oil and set aside until ready to use.
Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside.
Prepare your mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 1-2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo dough and brush with more melted butter.
Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven for 15-20 minutes or until golden brown.