Spanakopita bites for our “blizzard” snack today. I am enjoying that we get to start our weekend early (the kids had a half of a day at school). Did you know they named nor’easter storms? Apparently this snow storm is Nemo. Sounds vicious! ha!
I am about to make up some creamy turkey and root vegetable soup for dinner but firstly, I wanted to share today’s snack, Spanakopita bites! I’ve changed a few things in the recipe, I used leeks instead of green onions, ricotta and phyllo cups so that I didn’t have to deal with ripping the phyllo when I tried to peel it apart. Here’s the recipe… enjoy!
1 Tablespoon olive oil
1 small onion, chopped
1/2 of a leek chopped
10 ounces frozen chopped spinach. thawed and squeezed dry
4 to 6 ounces domestic feta cheese, crumbled
1 cup ricotta cheese
1 egg
Salt and pepper to taste
pre-made phyllo cups, I found them more convenient!
Preheat oven to 350 degrees
Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.
Meanwhile, mix spinach, feta, ricotta and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.
Fill phyllo cups, and bake for 15 minutes or so.
