Wednesday, July 25, 2012

Spinach Cups

I saw a photo of Joelen's Spanakopita Bites from her blog What's Cookin' Chicago and had to make them.

They are delicious!

I can't remember using phyllo dough before, this is my first time. Hard to believe, I know!


Spanakopita Cups

adapted from Spanakopita Bites from Joelen's What's Cookin' Chicago blog

Ingredients:

1 tablespoon vegetable oil
1 small onion, chopped
3 green onions, chopped
10 oz. package frozen chopped spinach, thawed and squeezed dry
1 can sliced water chestnuts, cut into sticks
8 oz. mushrooms, sliced
2 cups grated mozzarell cheese
1 cup crumbled queso fresco
2 eggs, lightly beaten
salt and pepper to taste

1 pound frozen phyllo, thawed
8 tablespoons (1 stick) butter, melted
2 tablespoons vegetable oil

Preheat oven to 375ºF.

Heat 1 tablespoon oil in a medium skillet over medium heat. Add white and green onion and sliced mushrooms; cook until softened, 3 to 4 minutes.

Mix thawed and squeezed spinach, cheeses, water chestnuts and eggs in a medium-sized bowl. Add onions and mushrooms, season with salt and pepper. Cover and refrigerate until ready to use.

Combine 1 stick melted butter and 2 tablespoons vegetable oil in a separate bowl to be used to brush on phyllo dough.

I cut the phyllo dough into squares first and brushed them as I put them into the cupcake tins, but the next time I make these, I'm going to work with full sheets, brushing them with the butter mixture first, then cutting them afterwards.

Or I just might try using an olive oil or buttery spray, that would make it go really fast.

Cover the phyllo dough with a clean, damp kitchen towel to keep them from drying out while you're working.

Prepare the cupcake tins by brushing butter in each well. Take 2 squares of phyllo dough, brush the top layer with butter, repeat twice so you have 6 layers, and push them into a cupcake well. Repeat until all are filled.

Spoon filling into cups.

Bake in 375ºF oven for 15 minutes or until golden brown.

One package of phyllo dough used two batches of the filling mixture.

My family enjoyed the Spanakopita Cups--I shared them with my parents, my mother-in-law, my son took some home, as well as my daughter's friend who came for lunch. 

I made a lot.

I will be making these again, soon!

Itadakimasu!


***


Remember my daughter's friend Katt?

She brought the In-'N-Out double-double to Karen in the hospital the day she delivered Rachel.

She now lives by me!

Katt and Will came over the other day for a visit.

Katt is so much fun! 

She's chatty. I love chatty.

She's witty, too, we laughed all afternoon!

Will is adorable.

Of course she had to take a photo with Vaughn's Emmy.


After lunch we took Will through the back gate to the park.

He was so excited, he ran to the playground!

See? He's adorable.

Will loved the shovel digger.

I'm telling you, he's adorable.

We got so hot at the park--Will worked up a sweat with the shovel digger--we came home and Will jumped in the pool.

Then we came in and all had some watermelon granita.

This one is my favorite.

Or maybe the one above on the upper left when Will's holding the spoon with his pinky out.

Or maybe the surprised look.

He's adorable.

Too soon it was time for Will and Katt to go home.

Not only is Will adorable, his momma is too!

Thank you, Katt and Will for coming to visit us, and brightening our day with joy and laughter. 

I'm sure we'll see you again soon!


***

Spanakopita Cups

adapted from Spanakopita Bites from Joelen's What's Cookin' Chicago blog

Ingredients:

1 tablespoon vegetable oil
1 small onion, chopped
3 green onions, chopped
10 oz. package frozen chopped spinach, thawed and squeezed dry
1 can sliced water chestnuts, cut into sticks
8 oz. mushrooms, sliced
2 cups grated mozzarell cheese
1 cup crumbled queso fresco
2 eggs, lightly beaten
salt and pepper to taste

1 pound frozen phyllo, thawed
8 tablespoons (1 stick) butter, melted
2 tablespoons vegetable oil


Preheat oven to 375ºF.

Heat 1 tablespoon oil in a medium skillet over medium heat. Add white and green onion and sliced mushrooms; cook until softened, 3 to 4 minutes.

Mix thawed and squeezed spinach, cheeses, water chestnuts and eggs in a medium-sized bowl. Add onions and mushrooms, season with salt and pepper. Cover and refrigerate until ready to use.

Combine 1 stick melted butter and 2 tablespoons vegetable oil in a separate bowl to be used to brush on phyllo dough.

Prepare the cupcake tins by brushing butter in each well. Take 2 squares of phyllo dough, brush the top layer with butter, repeat twice so you have 6 layers, and push them into a cupcake well. Repeat until all are filled.

Spoon filling into cups.

Bake in 375ºF oven for 15 minutes or until golden brown.

6 comments:

  1. Love. Love. Love! You make us feel so special. We had such a great time. We absolutely adore you and Gary (and, of course, your out-of-this-world cooking!).

    ReplyDelete
  2. Will is very cute and adorable!

    I'm coming over next time you make spinach cups! ... save some for me!

    ReplyDelete