Spanakopita Cups

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

Recipe by Rochelle Palermo

Start to Finish: 30 minutes

Servings: Makes 24 cups


  • 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


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.