Although they can be served as appetizers, spinach fillo cups are really flaky, which makes them hard to eat neatly with your hands. I like serving these as a side for salmon; the two taste great together and guests have the option of eating the fillo with a fork.
Keep in mind that the fillo dough and spinach need to be defrosted. Plan to put both the dough and the spinach in the refrigerator 24 hours before you cook this recipe.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 12 Fillo Cups
- 8 sheets of fillo dough, defrosted
- One 16-ounce bag of frozen chopped spinach, defrosted and squeezed of excess liquid*
- 2 tablespoons olive oil or melted butter, plus about 1/2 cup more for brushing the dough
- 2 shallots, finely chopped
- a pinch of nutmeg
- 1/2 teaspoon dried dill
- 1/2 cup crumbled feta
*To squeeze excess moisture from the spinach, put the spinach in a clean dishtowel and bundle the towel around the spinach. Squeeze and twist the towel until you've squeezed out as much water as possible.
Preheat oven to 350 F
Warm the olive oil over medium heat then add the shallots. Saute just a few minutes until lightly browned.
Add the spinach, nutmeg and dill. Saute for about five minutes, until the spinach is completely dry.
Spoon the spinach into a large bowl and let it cool slightly. Mix in the feta.
To make the first six fillo cups, stack four sheet of fillo dough on a flat surface, brushing each sheet with olive oil or butter before laying another sheet on top of it.
Cut the stacked sheets into six squares.
Place each square in a well-oiled muffin tin, gently pressing the fillo dough down to form a cup. Fill the fillo dough with a generous tablespoon of the spinach mixture.
Gather up the edges of the fillo dough and pinch together to turn the dough into a little bundle.
Brush or drizzle a little oil or butter on top of each bundle.
Bake for 15 to 20 minutes, until fillo dough is lightly browned.
Let cool slightly before serving. These spinach fillo cups can also be served at room temperature.
© recipe 2012 Jennifer Meier licensed to About.com, Inc.