OFN Staff Favorite


• 2 eggs, beaten

• 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry

• 1 C crumbled Feta cheese

• 1/2 C Ricotta cheese

• 1 Tbsp finely chopped mint

• 1/2 tsp lemon zest

• 10 sheets frozen phyllo dough, thawed

• 3 Tbsp butter, melted


Preheat oven to 400 degrees. Mix all ingredients, except phyllo dough and butter, until blended. Lightly brush one sheet of the phyllo dough with butter, cover with four of the remaining sheets, lightly brushing each with butter. Cut into 6, 4-inch squares. Press one stack each into 6 muffin pan cups. Repeats with remaining sheets and butter. Spoon spinach mixture into the cups. Bake for 10 minutes or until golden brown. Cool slightly before serving. 


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