Preheat the oven to 350 degrees F.
Lightly brush the insides of a 12 cup muffin tin with oil or butter,
and fill each muffin well with 3-4 layers of phyllo (cut the phyllo
dough into squares that fit the muffin well. Take a look at my
homemade phyllo cups post if you don't know how to do this).
Brush the phyllo with butter or oil if desired, and set aside.
Heat a skillet over high heat and wilt the spinach for 2-3 minutes
until most of the water has come out of the spinach. Squeeze the
spinach of its excess water by pressing it again the side of the pan
with your cooking utensil and tilting the pan, then drain the excess
water. Remove the spinach to a large mixing bowl, then cook the
grated zucchini in the same way as the spinach, cooking the excess
water out and draining it. Transfer the cooked zucchini to the same
bowl as the spinach.
Add the scallions, feta, gruyere, and black pepper to the zucchini
and spinach and stir well. Taste the mixture for seasoning and
determine if the saltiness from the feta is enough. If not, add salt to
taste, then add the eggs and flour and mix well.
Portion the vegetable mixture evenly into the phyllo lined muffin
cups and bake for 25 minutes, until the phyllo is golden brown on
the edges and the vegetable mixture is no longer liquidy in the
center. Remove promptly from the muffin tins so the phyllo doesn't
get soggy. Enjoy!
Originally Submitted
2/22/2015
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