Spanakopita Breakfast Cups

Ingredients of Spanakopita Breakfast Cups

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

Spanakopita Breakfast Cups step by step

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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