Real Recipes From Real Home Cooks ®

spinach-ricotta muffin cups

Recipe by
Carol Davis
Silver City, NM

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 Tbsp
    unsalted butter, melted
  • 5 oz
    fresh spinach, finely chopped
  • 15 oz
    ricotta cheese
  • 2
    eggs, beaten
  • 2
    scallions, diced small
  • 1/2 tsp
    ground nutmeg
  • salt and pepper to taste
  • 1/3 c
    panko bread crumbs
  • 3 sheet
    phyllo dough
  • 1/4 c
    pistachio nuts, finely chopped

How To Make spinach-ricotta muffin cups

  • 1
    Preheat oven to 425 degrees F. Brush a little butter into each cup of a 12-cup muffin tin.
  • 2
    Break eggs into a large bowl, beat. Add spinach, ricotta, scallions, and seasonings, mix until well blended. Stir in bread crumbs.
  • 3
    Gently 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.
  • 4
    Divide spinach mixture evenly among the muffin cups; sprinkle with pistachios. Fold the overhanging corners of dough into the center.
  • 5
    Bake for 20 minutes until golden and set.

Categories & Tags for Spinach-Ricotta Muffin Cups: