Spanakopita wonton cups
2
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
Looking for an easy twist on a Greek favorite? Try this deconstructed spanakopita, ready in just 45 minutes. Wonton wrappers serve the crust, formed and baked in a muffin pan into pick-up sized cups. The warm spinach and feta filling with a hint of dill is bright and briny against the crunch of the wonton cup. Make a double batch for larger gatherings and store the unfilled cups in an airtight container until you are ready to fill and serve. Leftover filling is wonderful as a quesadilla filling for a light snack or meal another day.
Ingredients
Cooking spray
4 spray(s)
Feta cheese
⅓ cup(s)
Chopped frozen spinach
10 oz
Scallions
3 medium
Egg
1 large egg(s)
Dill
1½ Tbsp
Fresh parsley
1½ Tbsp
Table salt
¼ tsp
Black pepper
⅛ tsp
Ground nutmeg
1 pinch(es)
Wonton wrapper
24 item(s)
Instructions
1
Preheat oven to 400°F with rack in center of oven. Coat a 12-hole muffin pan with cooking spray.
2
Place feta in a medium bowl and mash with a fork. Add all remaining ingredients, except wonton wrappers, and gently stir to combine.
3
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 2 1/2 tablespoons filling into each muffin cup. Bake until wonton edges are browned and crisp and filling is heated through, about 15 minutes.
4
Serving size: 1 spanakopita cup
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