Greek Cups

Greek Cups


  • Nonstick butter-flavor cooking spray Mazola®

  • 15 sheets  frozen phyllo dough thawed, Athens®

  • 1 box  frozen chopped spinach thawed and well drained, Birds Eye®, 10-ounce

  • 1 container (4 ounces) crumbled feta cheese Athenos®

  • 1⁄4 cup pitted kalamata olives chopped, Peloponnese®

  • 1 egg

  • 1⁄4 cup Greek yogurt Chioboni®

  • 1 tablespoon Greek seasoning McCormick®

  • 2 teaspoons frozen lemon juice thawed, Minute Maid®


  1. Preheat oven to 350ºF. Spray 30 muffin cups with cooking spray; set aside.

  2. 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.

  3. Bake for 8 to 10 minutes. Remove and set aside.

  4. 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

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