Spanakopita Cups

    This isn't your average spanakopita—baby kale, parsley, and fontina cheese are here to shake things up!
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    Publish date:
    spanakopita cups

    Recipe by Rochelle Palermo

    Start to Finish: 30 minutes

    Servings: Makes 24 cups

    Ingredients

    • 4 oz. cottage cheese

    • 3 oz. fontina, shredded

    • 1/2 cup chopped baby kale

    • 1/4 cup chopped fresh flat-leaf parsley

    • 3 tbsp. heavy cream

    • 2 large egg yolks

    • 2 tbsp. chopped shallot

    • 24 frozen mini phyllo cups

    • 1 tbsp. butter, melted

    Preparation

    In bowl, mix first 7 ingredients; season. On baking sheet, brush phyllo cups with melted butter. Fill with cottage cheese mixture. Bake at 375° until phyllo is golden and crispy, 15 to 20 minutes.