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Greek-Style Spinach and Raisin Cups
  Servings
  Servings Per Recipe: 24
  Ingredients

  Recipe Info
 

Greek-Style Spinach and Raisin Cups
  Contributor Patty Olson
  Rating Rated 1 from 1 votesRated 1 from 1 votesRated 1 from 1 votesRated 1 from 1 votesRated 1 from 1 votes
  12 sheets (8x13-inch) phyllo dough, thawed
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 cup Sun-Maid® Natural Raisins
1 (4 ounce) container crumbled feta cheese
1/4 cup pitted Kalamata olives, chopped
1/4 cup pine nuts, lightly toasted (optional)
1 egg
1/4 cup plain yogurt
1 tablespoon Greek seasoning
2 teaspoons lemon juice
  Instructions
  Preheat oven to 350 degrees F.
Unroll phyllo dough. Stack six sheets out on a flat surface. Keep remaining phyllo covered with a barely damp paper towel. Working quickly, layer 6 sheets of phyllo, lightly coating each with butter-flavored cooking spray. With a sharp knife, cut sheets lengthwise into thirds and crosswise into fourths to make twelve 2 1/2 x3 1/4-inch squares. Press phyllo squares to fit into individual muffin tins.
Repeat step until tins are full.
Bake in preheated oven for 8 to 10 minutes, or until golden brown. Remove and set aside.
In a large bowl, combine all remaining ingredients and mix thoroughly. Spoon 1 rounded tablespoon of spinach mixture into each phyllo cup.
Return to preheated oven for 8 to 10 minutes, or until heated through.
  Nutrition
  Amount Per Serving Calories: 86 Total Fat: 3.2g Cholesterol: 13mg Sodium: 211mg Total Carbs: 11.6g Dietary Fiber: 1g Protein: 2.7g
 
 
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