Spanakopita Wonton Cups
Here's an easy lightened up version of Greek Spanakopita using wonton wrappers as a crust. Look for the wrappers in the refrigerated section of your supermarket's produce aisle (near the tofu).
2 oz, (55 g)
Chopped frozen spinach
10 oz, (285 g) thawed and squeezed dry
3 medium, whites and some greens, finely chopped
1½ tbsp(s), (22 ml) finely chopped
1½ tbsp(s), (22 ml) finely chopped, flat-leaf variety
¼ tsp(s), (1 ml)
⅛ pinch(es), (0.5 ml) freshly ground
- Preheat oven to 200°C (400°F) with rack in centre of oven. Coat a 12-hole muffin pan with cooking spray.
- Place feta in a medium bowl and mash with a fork. Add all remaining ingredients except wonton wrappers.
- Place a wonton wrapper in bottom of each prepared muffin cup (corners will be sticking up); lightly coat wontons with cooking spray. Place a second wonton in each muffin cup on an angle so each muffin cup has 8 wonton wrapper corners sticking up. Spoon 37 ml (2 1/2 Tbsp) filling into each muffin cup. Bake until wonton edges are browned and crisp and filling is heated through, about 15 minutes.
- Serving size: 2 spanakopita cups