Spanakopita Dip and Mini Spanakopita Phyllo Cups

Name: Spanakopita Dip and Mini Spanakopita Phyllo Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 container (17.6 Ounce) Container Greek Yogurt; 1 pound Frozen Chopped Spinach, Thawed And Squeezed Lightly To Remove Excess Moisture; ⅓ cups Feta Cheese Crumbles; 2 Tablespoons Minced Fresh Parsley; 2 Tablespoons Dry Minced Onion Flakes; 2 teaspoons Garlic Salt; 1 teaspoon Minced Fresh Garlic; 1 teaspoon Dried Dill Weed; 1/2 teaspoons Paprika; 1/4 teaspoons Freshly Ground Black Pepper; ⅛ teaspoons Freshly Grated Nutmeg; 5 pieces Phyllo Dough; 2 Tablespoons Extra Virgin Olive Oil

Servings: persons

1 container (17.6 Ounce) Container Greek Yogurt
1 pound Frozen Chopped Spinach, Thawed And Squeezed Lightly To Remove Excess Moisture
⅓ cups Feta Cheese Crumbles
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Dry Minced Onion Flakes
2 teaspoons Garlic Salt
1 teaspoon Minced Fresh Garlic
1 teaspoon Dried Dill Weed
1/2 teaspoons Paprika
1/4 teaspoons Freshly Ground Black Pepper
⅛ teaspoons Freshly Grated Nutmeg
5 pieces Phyllo Dough
2 Tablespoons Extra Virgin Olive Oil

1
Begin by combining yogurt with spinach and all other dip ingredients in a large bowl.
2
Stir well until evenly combined.
3
Store, tightly covered, in the refrigerator for at least 1 hour prior to serving.
4
Serve with sturdy chips, crackers, vegetable sticks or spread on bread.
5
You can also use the dip to prepare the Mini Spanakopita Phyllo Cups as described below:
6
Preheat oven to 375F.
7
Lay one sheet of phyllo dough out on a cutting board.
8
Brush lightly with olive oil.
9
Carefully lay another sheet of phyllo dough over the first and repeat with olive oil and remaining phyllo dough.
10
Using a 2 3/4 round biscuit or cookie cutter, cut through the layered phyllo dough.
11
Gently press the layered phyllo dough rounds, olive oil side down, in mini-muffin tin cups.
12
Place on the center rack in the oven.
13
Remove the pan after it has baked for five minutes.
14
Press the center down, carefully, if it is beginning to puff up.
15
Place pan back in the oven and bake for five more minutes or until golden brown.
16
Remove from oven.
17
Remember that the cups will continue to brown a bit as they cool.
18
Transfer cups to a rack and cool completely.
19
Spoon about two teaspoons of the Spanakopita Dip into each cup and serve.
20
The phyllo cups will remain crisp for about three hours at room temperature.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 container (17.6 Ounce) Container Greek Yogurt, 1 pound Frozen Chopped Spinach, Thawed And Squeezed Lightly To Remove Excess Moisture, ⅓ cups Feta Cheese Crumbles, 2 Tablespoons Minced Fresh Parsley, and more.

Yes, Spanakopita Dip and Mini Spanakopita Phyllo Cups falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!