Spanakopita Wonton Cups
- Total Time
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).
cooking spray4 spray(s)
feta cheese2 oz
chopped frozen spinach10 oz, thawed and squeezed dry
uncooked scallion(s)3 medium, whites and some greens, finely chopped
dill1 ½ Tbsp, finely chopped
fresh parsley1 ½ Tbsp, finely chopped, flat-leaf variety
table salt¼ tsp
black pepper⅛ tsp, freshly ground
ground nutmeg1 pinch
wonton wrapper(s)24 item(s)
- Preheat oven to 400°F with rack in center 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 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.
- Serving size: 1 spanakopita cup