spinach-ricotta muffin cups
This is my take on a Spanakopita. It's more of an Italian Spanakopita. The ricotta cheese is milder and a bit sweeter than feta. These make wonderful appetizers or a unique side dish. Enjoy!
prep time
20 Min
cook time
20 Min
method
Bake
yield
Makes 12
Ingredients
- 2 tablespoons unsalted butter, melted
- 5 ounces fresh spinach, finely chopped
- 15 ounces ricotta cheese
- 2 eggs, beaten
- 2 scallions, diced small
- 1/2 teaspoon ground nutmeg
- salt and pepper to taste
- 1/3 cup panko bread crumbs
- 3 sheets phyllo dough
- 1/4 cup pistachio nuts, finely chopped
How To Make spinach-ricotta muffin cups
-
Step 1Preheat oven to 425 degrees F. Brush a little butter into each cup of a 12-cup muffin tin.
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Step 2Break eggs into a large bowl, beat. Add spinach, ricotta, scallions, and seasonings, mix until well blended. Stir in bread crumbs.
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Step 3Gently lay out a stack of 3 sheets of phyllo dough. Cut into about 4 inch squares, so you have 12. Press squares into each of the muffin cups and gently brush with remaining butter.
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Step 4Divide spinach mixture evenly among the muffin cups; sprinkle with pistachios. Fold the overhanging corners of dough into the center.
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Step 5Bake for 20 minutes until golden and set.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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