• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking With Friends Club

food . . . friendship . . . inspiration

  • Home
  • Kitchen Chronicles
  • Recipes
  • Reviews
  • Bookshelf
  • Vintage
  • Press
  • Contact
You are here: Home / Recipes / Appetizers and Beverages / Spinach Filo Cups

Spinach Filo Cups

June 2, 2011 by Alison

Crispy and delicious, these flaky spinach bites make a perfect appetizer. They can be made ahead of time, frozen and reheated.

Recipe source:

cooking with friends kitchen

Ingredients

11 ounces baby spinach, washed well
2 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, chopped
4 ounces feta cheese, crumbled
7 ounces ricotta cheese
1 egg, lightly beaten
1 teaspoon salt
Freshly ground pepper
Juice from 1 lemon
8 ounces filo sheets
34 tablespoons butter, melted
Baking spray

Directions

Pre-heat the oven to 400 degrees. Spray mini muffin pan with baking spray. Set aside.

Wilt the spinach either by steaming or simmering in a pot of water for only a few minutes, careful not to overcook. Drain the spinach in paper towels or with your hands, squeezing out as much liquid as you can. Roughly chop and then set aside in a large bowl.

In a large skillet, heat the olive oil and sauté the shallots and garlic for about five minutes, stirring frequently. Season with salt and freshly ground pepper. Remove from the heat and add to the spinach. Mix in the crumbled feta, ricotta cheese, lightly beaten egg and lemon juice. Set aside to cool while you work on the filo.

Unfold and lay stack of filo sheets on a work surface. Using a pastry brush, lightly brush a pastry sheet with butter. Lay another sheet on top, brush again with butter and repeat until you have 5 sheets total. Cut small squares to fit your mini muffin tin (approximately 3 inches by 3 inches) and place into the mini muffin tins. Repeat until all of the trays are filled.

Spoon spinach mixture into each muffin tin and bake until filo is golden for approximately 15-20 minutes. Using a knife, carefully remove each filo bite and serve warm or freeze. If freezing, you may want to bake them a tad less.

Serves

Makes 50

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Instagram (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Appetizers and Beverages

Previous Post: « Chronicles of a Postage Stamp Gardener: Peas are coming!
Next Post: Cooking for a Teacher Toast »

Primary Sidebar

About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

Read more…

Social Media

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Newsletter

Click here to learn more about my E-Newsletters and to access my E-Newsletter archive.

Content Archives

Categories

How To

Go to our tips and advice for Cooking With Friends.

Downloadables

Free recipe cards, food storage labels and shopping lists you can print and use!

Cooking With Friends on Facebook

Cooking With Friends on Facebook

Sites We Love

We love these sites. Link back to us to be considered.

Footer

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

All content and recipes are the property of Cooking with Friends, LLC. Copyright © 2008-2019.

© Copyright 2008-2016 Cooking With Friends · All Rights Reserved ·

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.