Spanakopita Wonton Cups
4
Points®
Temps total: 45 min • Préparation: 30 min • Cuisson: 15 min • Portions: 6 • Difficulté: Facile
Here's an easy lightened up version of Greek Spanakopita using wonton wrappers as a crust. Look for the wrappers in the refrigerated section of your supermarket's produce aisle (near the tofu).
Ingrédients
Feta cheese
2 oz, (55 g)
Chopped frozen spinach
10 oz, (285 g) thawed and squeezed dry
Uncooked scallions
3 medium, whites and some greens, finely chopped
Raw egg
1 large
Fresh dill
1½ tbsp(s), (22 ml) finely chopped
Fresh parsley
1½ tbsp(s), (22 ml) finely chopped, flat-leaf variety
Table salt
¼ tsp(s), (1 ml)
Black pepper
⅛ pinch(es), (0.5 ml) freshly ground
Ground nutmeg
1 pinch(es)
Wonton wrapper
24 item(s)
Instructions
1
Preheat oven to 200°C (400°F) with rack in centre of oven. Coat a 12-hole muffin pan with cooking spray.
2
Place feta in a medium bowl and mash with a fork. Add all remaining ingredients except wonton wrappers.
3
Place a wonton wrapper in bottom of each prepared muffin cup (corners will be sticking up); lightly coat wontons with cooking spray. Place a second wonton in each muffin cup on an angle so each muffin cup has 8 wonton wrapper corners sticking up. Spoon 37 ml (2 1/2 Tbsp) filling into each muffin cup. Bake until wonton edges are browned and crisp and filling is heated through, about 15 minutes.
4
Serving size: 2 spanakopita cups
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