Spanakopita Cups
These are a variation of the traditional Spanakopita Triangles. I had intended on taking them to my MIL's for Boxing Day but there was so much food left over from Christmas that they were never made. I was also going to make them in mini muffin pans but as we had them for dinner I made them in the Texas muffin pans. They are delicious with a dab of plum sauce!
Ingredients:
1 x Small onion chopped
1 x Pack frozen spinach (if using fresh then you'll need 2 bunches)
1 x Pack feta cheese (crumbled)
1 x Cup cottage cheese
1 x Egg
50g Butter melted
8 Sheets Filo Pastry
Method:
1. Preheat oven to 180 degrees celsius
2. Thaw the spinach (in a saucepan or the microwave) and drain as much water out as possible. If using fresh - cut all the white stalk off and shred the spinach. Saute in a pan until quite wilted.
* At this point you can choose to saute your onion to soften it or leave it raw. I leave it raw as it cooks a little in the oven later and has a great little crunch.
3. Combine the spinach, feta cheese, cottage cheese, onion and egg.
4. Lay out 4 of the filo pastry sheets. Using a pastry brush, brush each layer with butter and stack on top of each other. Cut into 4 equal parts.
5. Brush a little butter inside each of the muffin wells of the pan.
6. Place each section of stacked filo into each of the wells. Gently pushing in so there isn't too much overhang outside of the well.
7. Repeat step 4-6 with the other 4 filo sheets and muffin pan.
8. Spoon the spinach mix into the filo cups.
9. Bake in the oven for 20-25 mins.
10. When cooked, let sit in the muffin pan for a minute or two, then gently lift out and place on a plate for immediate devouring! Alternatively set on a cooling rack before packing into a container to take on that picnic or to your friends house!
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