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program of Spanakopita Breakfast Cups
- also of filling.
- This 10 oz of Frozen chopped spinach, thawed and squeezed dry.
- a little 1/2 cup of Fresh parsley, chopped.
- give 1/2 cup of Green onion, diced.
- add 1 large of Egg.
- Prepare 15 oz of Ricotta cheese.
- a little 4 oz of Crumbled feta cheese.
- a little 1/2 tsp of Fresh ground black pepper.
- give 1/4 tsp of Nutmeg.
- give of phyllo shell.
- also 1/2 lb of Phyllo dough sheets, thawed.
- add 1/2 cup of Butter, melted.
- also of topping.
- This 12 large of Eggs.
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- ****you will need 12 cup jumbo muffin tins for this recipe****.
- Preheat oven to 350..
- Mix all filling ingredients well and set aside.
- Very gently unroll the phyllo dough and brush one layer at a time with melted butter, using a pastry brush..
- Brush each muffin cup with melted butter..
- Fold the phyllo sheet into quarters and place into muffin tins. Use 2 layers of phyllo per cup..
- Add 2 Tablespoons of filling to each cup..
- Use a spoon to make a small well in the middle of each cup ( for the egg).
- Bake for 15 minutes..
- Remove from the oven and crack one egg on top of each cup. Sprinkle lightly with salt & pepper..
- Return to the oven for about 20 minutes or until the egg whites are completely set and the phyllo is golden brown..
- Let set a few minutes before removing from the tins..