Ingredients
Nonstick butter-flavor cooking spray, Mazola®
15 sheets frozen phyllo dough, thawed, Athens®
1 box (10-ounce) frozen chopped spinach, thawed and well drained, Birds Eye®
1 container (4-ounce) crumbled feta cheese, Athenos®
1⁄4 cup pitted kalamata olives, chopped, Peloponnese®
1 egg
1⁄4 cup plain yogurt, Dannon®
1 tablespoon Greek seasoning, McCormick®
2 teaspoons frozen lemon juice, thawed, Minute Maid®
Directions
Preheat oven to 350ºF. Spray 30 muffin cups with cooking spray; set aside.
Unroll phyllo dough. Lay one sheet of phyllo dough on a flat surface. (Keep remaining phyllo covered with a clean dish towel as you work.) Spray an even layer of cooking spray over entire sheet and top with another phyllo sheet. Continue with four more phyllo sheets to make a six-layer stack. With a sharp knife, cut phyllo stack into 12 squares. Press each phyllo square into a muffin cup. Repeat with another six sheets of the phyllo. Halve the remaining three phyllo sheets crosswise. Use halved sheets to make another phyllo stack; cut this stack into six squares and press each into a muffin cup.
Bake for 8 to 10 minutes. Remove and set aside.
In a large bowl, combine spinach, feta cheese, olives, egg, yogurt, Greek seasoning, and lemon juice until well mixed. Spoon about 1 tablespoon spinach mixture into each phyllo cup. Bake for 8 to 10 minutes more or until heated through. Serve immediately.
