Spanakopita Cups
This isn't your average spanakopita—baby kale, parsley, and fontina cheese are here to shake things up!
Photography by Christopher Testani
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.
