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Cure Spanakopita Breakfast Cups review.

Spanakopita Breakfast Cups You bring about roasting coddle Spanakopita Breakfast Cups proving 14 method furthermore 12 and. Here is how you take care of.

program of Spanakopita Breakfast Cups

  1. also of filling.
  2. This 10 oz of Frozen chopped spinach, thawed and squeezed dry.
  3. a little 1/2 cup of Fresh parsley, chopped.
  4. give 1/2 cup of Green onion, diced.
  5. add 1 large of Egg.
  6. Prepare 15 oz of Ricotta cheese.
  7. a little 4 oz of Crumbled feta cheese.
  8. a little 1/2 tsp of Fresh ground black pepper.
  9. give 1/4 tsp of Nutmeg.
  10. give of phyllo shell.
  11. also 1/2 lb of Phyllo dough sheets, thawed.
  12. add 1/2 cup of Butter, melted.
  13. also of topping.
  14. This 12 large of Eggs.

Spanakopita Breakfast Cups receipt

  1. ****you will need 12 cup jumbo muffin tins for this recipe****.
  2. Preheat oven to 350..
  3. Mix all filling ingredients well and set aside.
  4. Very gently unroll the phyllo dough and brush one layer at a time with melted butter, using a pastry brush..
  5. Brush each muffin cup with melted butter..
  6. Fold the phyllo sheet into quarters and place into muffin tins. Use 2 layers of phyllo per cup..
  7. Add 2 Tablespoons of filling to each cup..
  8. Use a spoon to make a small well in the middle of each cup ( for the egg).
  9. Bake for 15 minutes..
  10. Remove from the oven and crack one egg on top of each cup. Sprinkle lightly with salt & pepper..
  11. Return to the oven for about 20 minutes or until the egg whites are completely set and the phyllo is golden brown..
  12. Let set a few minutes before removing from the tins..

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