SPANAKOPITA BITES

By grinder

Ingredients

• 1 tablespoon canola oil
• 1 small onion, chopped
• 3 green onions, chopped
• 10 oz. frozen chopped spinach, thawed, squeezed dry
• 4-6 oz. feta cheese, crumbled
• 1 cup cottage cheese
• 1 egg
• Salt and pepper to taste
• 1 lb. phyllo, thawed {or cups}
• 8 tablespoons butter, melted
• 2 tablespoons canola oil

Preparation

Step 1

Preheat oven to 375°F

Heat 1 tablespoon oil in medium skillet over med-heat. Add white and green chopped onions; cook until softened, 3-4 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 remaining butter and oil and set aside until ready to use.

Remove phyllo dough from the package and stack up. Carefully cut phyllo into 2x2” squares; set aside. {Or use cups}

Prepare mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo 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 into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo and brush with more melted butter.

Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven 15-20 minutes or until golden brown.