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!
►
yield
serving(s)
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For spinach-ricotta muffin cups
-
2 Tbspunsalted butter, melted
-
5 ozfresh spinach, finely chopped
-
15 ozricotta cheese
-
2eggs, beaten
-
2scallions, diced small
-
1/2 tspground nutmeg
-
salt and pepper to taste
-
1/3 cpanko bread crumbs
-
3 sheetphyllo dough
-
1/4 cpistachio nuts, finely chopped
How To Make spinach-ricotta muffin cups
-
1Preheat oven to 425 degrees F. Brush a little butter into each cup of a 12-cup muffin tin.
-
2Break eggs into a large bowl, beat. Add spinach, ricotta, scallions, and seasonings, mix until well blended. Stir in bread crumbs.
-
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.
-
4Divide spinach mixture evenly among the muffin cups; sprinkle with pistachios. Fold the overhanging corners of dough into the center.
-
5Bake for 20 minutes until golden and set.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT