Spanakopita Bites
Ingredients:
- vegetable oil - 1 T
- onion, chopped - 1 small
- green onions, chopped - 3
- frozen chopped spinach, thawed, squeezed dry - 10 ounces
- feta cheese, crumbled - 4 - 6 ounces
- cottage cheese, ricotta OR cream cheese - 1 cup
- egg - 1
- salt and pepper - to desired taste
- phyllo dough, thawed - 1 pound
- butter, melted - 1/2 cup
- vegetable oil - 2 T
Instructions:
In a skillet heat 1 tablespoon of oil over medium heat, add both onions; cook until softened, 3 - 4 minutes.
In a bowl mix together, spinach, feta, cottage cheese and egg, add onions and season with salt and pepper. Cover, place in refrigerator until ready to use.
Combine 1/2 cup butter and oil; set aside.
Remove phyllo dough from the package and stack up. Carefully cut dough into 2 x 2 inch squares; set aside.
Coat each well of mini muffin pans with butter oil mixture. Place 1 square of phyllo dough into each well, pushing down to create a cup, brush with butter and repeat 2 more times. (You will have 3 layers of phyllo with butter oil mixture brushed on top of each sheet)
Place a heaping teaspoon of filling into each well. Bake in a preheated 375 degree oven for 15 - 20 minutes or until golden brown. Yields 60 - 72
