Spanakopita Breakfast Cups Recipe

Name: Spanakopita Breakfast Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz Frozen chopped spinach, thawed and squeezed dry; 1/2 cup Fresh parsley, chopped; 1/2 cup Green onion, diced; 1 large Egg; 15 oz Ricotta cheese; 4 oz Crumbled feta cheese; 1/2 tsp Fresh ground black pepper; 1/4 tsp Nutmeg; 1/2 lb Phyllo dough sheets, thawed; 1/2 cup Butter, melted; 12 large Eggs

Servings: persons

10 oz Frozen chopped spinach, thawed and squeezed dry
1/2 cup Fresh parsley, chopped
1/2 cup Green onion, diced
1 large Egg
15 oz Ricotta cheese
4 oz Crumbled feta cheese
1/2 tsp Fresh ground black pepper
1/4 tsp Nutmeg
1/2 lb Phyllo dough sheets, thawed
1/2 cup Butter, melted
12 large Eggs

1
****you will need 12 cup jumbo muffin tins for this recipe****
2
Preheat oven to 350.
3
Mix all filling ingredients well and set aside
4
Very gently unroll the phyllo dough and brush one layer at a time with melted butter, using a pastry brush.
5
Brush each muffin cup with melted butter.
6
Fold the phyllo sheet into quarters and place into muffin tins.
7
Use 2 layers of phyllo per cup.
8
Add 2 Tablespoons of filling to each cup.
9
Use a spoon to make a small well in the middle of each cup ( for the egg)
10
Bake for 15 minutes.
11
Remove from the oven and crack one egg on top of each cup.
12
Sprinkle lightly with salt & pepper.
13
Return to the oven for about 20 minutes or until the egg whites are completely set and the phyllo is golden brown.
14
Let set a few minutes before removing from the tins.

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 oz Frozen chopped spinach, thawed and squeezed dry, 1/2 cup Fresh parsley, chopped, 1/2 cup Green onion, diced, 1 large Egg, and more.

Yes, Spanakopita Breakfast Cups falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanakopita Breakfast Cups

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