Best Ricotta Spinach Mini Phyllo Cups Recipes

SPANAKOPITA PHYLLO CUPS

Steps:

• Preheat the oven to 350 °F, 180 °C. Make the filling: Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined. Add the scallions and beat until combined. While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated. Mix everything together with a spatula and set aside. Make the phyllo cups: Brush two muffin tins with melted butter. Place 6 sheets of phyllo (one at a time) on a clean work surface and drizzle melted butter between each sheet and some butter on top of the top sheet. Cut 12 (4-inch) squares. Tuck each phyllo square into the muffin cups. Repeat the same steps to create 12 more phyllo cups. Fill the center of each phyllo cup with the filling. Brush melted butter over the exposed phyllo cups. Bake on the center rack of the preheated oven for 45 minutes till 1 hour or until the filling is set and the phyllo is golden. Allow to cool for 10 minutes inside of the muffin tins and transfer each cup onto a serving plate. Serve these flaky phyllo cups with some creamy tzatziki sauce. Enjoy!

SPINACH AND RICOTTA PHYLLO POCKETS WITH GREEK SALAD

Steps:

• Drain and squeeze all the water out of the thawed spinach and set it aside. Mix the mozzarella cheese, ricotta cheese, egg, oregano, basil, nutmeg, salt and freshly ground black pepper together in a bowl. Stir in the chopped spinach.
• While building the phyllo pockets, always keep the dough sheets you are not working with covered with plastic wrap and a damp clean kitchen towel. Remove one sheet of the phyllo and place it on a flat surface. Brush the phyllo sheet with melted butter and then layer another sheet of phyllo on top. Brush the second sheet of phyllo with butter and layer a third sheet of phyllo on top. Cut the layered phyllo sheets into 4 strips, about 5-inches wide.
• Place roughly 1/3 cup of the spinach filling at the end of each strip of dough. Fold the bottom right corner of the strip over the filling towards the left edge of the strip to make a triangle. Continue to fold the phyllo dough around the spinach as you would fold a flag, making triangle after triangle. Brush the outside of the phyllo triangle with more melted butter and set it aside until you've finished the 4 strips of dough, making 4 triangles.
• Pre-heat the air fryer to 400ºF.
• Transfer the first two phyllo triangles to the air fryer basket and air-fry at 400ºF for 5 minutes. Turn the triangles over and air-fry for another 5 minutes.
• While the first batch of triangles is air-frying, build another set of triangles and air fry in the same manner. You should do three batches total. Once you have air-fried all the triangles, they can be warmed in the air-fryer for a minute or two just before serving if you like.
• To make the Greek salad, combine all the vegetables in a bowl. Whisk the vinaigrette ingredients together and then dress the salad, tossing until all the vegetables are evenly coated.
• Serve 1 to 2 warm triangles per person with the cool Greek salad on the side.

SPINACH PHYLLO CUPS

Steps:

• Preheat oven to 325 degrees.
• Add the spinach to a large skillet and cook over medium heat for 2-3 minutes, stirring frequently until the spinach has wilted.
• Let the spinach cool slightly then transfer to a paper towel and wring out the excess water.
• Place the spinach on a cutting board and roughly chop.
• In a large bowl, mix the cream cheese and Greek yogurt until combined.
• Stir in the cheddar, parmesan, garlic powder, & salt, and mix well.
• Stir in the spinach.
• Add 1 tablespoon of filling to each pastry cup
• Bake for 10 minutes. Allow to cool slightly, then serve. These can be served warm or at room temperature. Be sure to chill any leftovers.

RICOTTA & SPINACH FILO BITES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Line two baking sheets with baking parchment. Heat the oil in a pan, then cook the spring onions for 1-2 mins until softened. Add the spinach and cook for a few mins more until any liquid has evaporated. Remove from heat.
• Pat the feta dry with kitchen paper, then crumble it finely into a large bowl. Add the ricotta, dill and season with pepper. Taste, then add a little salt if needed. Add the eggs and spinach mixture, then mix well.
• Unfold the filo and cut into three pieces lengthwise, cutting through all of the sheets at once. Take out 3 sheets and wrap the remainder tightly to prevent them from drying out. Brush the 3 strips lightly with melted butter. Fold in half lengthwise so they are half the length, then brush again with butter. Place 1 tsp of the mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Loosely roll to form a cigar. Place on the baking sheets, a little apart, then finish making the rest. Can be frozen in a large plastic container for up to 3 months.
• Brush the tops with butter, then bake for 15-18 mins until lightly golden and crisp.