Spanakopita cups

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Nice variant on the Greek triangles of filo dough filled with spinach and feta


5 sheets of filo pastry (eg Easy Filo puff pastry)
300 gr fresh spinach
1 clove of garlic
1 large egg
200 gr feta/white cheese
100 gr cream cheese natural
black pepper
pinch of nutmeg cheese
30 g melted butter
1 tbsp olive oil


Carefully remove the filo dough from the packaging and let it thaw under a damp tea towel. Heat the oven to 200 degrees. Meanwhile make the filling; Finely chop the garlic and fry in a little olive oil until light brown. Add the spinach (in stages) and cook, stirring, until it has completely wilted. Place the spinach in a sieve or colander and squeeze out the moisture. Finely chop the drained spinach and mix in the egg, a pinch of pepper and nutmeg. Crumble the feta and fold into the spinach mixture along with the cream cheese.
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Cut the stack of sheets of filo dough in half horizontally and twice vertically to create 9 square stacks. Take a stack of square sheets and keep the rest under the vapor tea towel. Brush the stack sheet by sheet with melted butter. Place the buttered sheets on top of each other until they form a kind of star. Repeat this with all the piles, it is quite a lot of work but practice makes perfect. Grease the muffin tins and gently press in the filo dough ‘stars’. Divide the spinach filling over the filo dough molds and put in the oven for about 20 minutes until the filling has set and the filo dough is crispy.

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Source: Leukerecepten by leukerecepten-nl.
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