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Photo of Cat Cora’s mini spanakopita bites by WW

Cat Cora’s mini spanakopita bites

2
PersonalPoints™ per serving
Total Time
35 min
Prep
17 min
Cook
18 min
Serves
12
Difficulty
Easy

Ingredients

Cooking spray

6 spray(s)

Garlic clove(s)

1 clove(s), large, sliced

Wonton wrappers

12 item(s)

Fresh baby spinach

5 oz, or frozen, defrosted chopped spinach

Crumbled feta cheese

½ cup(s)

Part-skim ricotta cheese

½ cup(s)

Uncooked scallion(s)

3 medium, sliced

Garlic clove(s)

2 clove(s), large, minced

Ground nutmeg

⅛ tsp(s)

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Instructions

  1. Preheat oven to 375°F.
  2. Off heat, coat a large skillet with cooking spray; set over medium heat. When hot, add sliced garlic; cook, stirring, until fragrant, 30 seconds. Add spinach; cook, stirring, until wilted, about 3 minutes. Remove from pan; set aside.
  3. Coat a mini muffin pan with cooking spray. Place 1 wonton wrapper in muffin cup; lightly coat with cooking spray.
  4. In a medium bowl, combine feta, ricotta, scallions, minced garlic, nutmeg, salt and pepper; stir in spinach until well combined. Spoon 1 heaping Tbsp spinach mixture into each prepared muffin cup.
  5. Bake until cooked through and wonton wrapper edges start to brown, 13-15 minutes.
  6. Serving size: 1 spanakopita bite

Notes

If using frozen spinach, thaw spinach in a strainer to remove all excess liquid.

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