These little souffles resemble the filling in Greek spinach pie. Baked in muffin cups, they give you the great combination of vegetables and cheese without the calories, carbs, or work of phyllo.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 small onion, finely chopped
- 1/4 cup finely chopped leek, white part only
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed almost dry
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Directions
1. Place a rack in the center of the oven. Preheat the oven to 350°F. Set 4 foil or paper muffin tin liners on a baking sheet, coat with cooking spray, and set aside.
2. In a medium skillet, heal 1 tablespoon of the oil over medium-high heat. Add the onion and leek and saute until the onion starts to brown at the edges, about 4 minutes. Mix in the spinach. Add the remaining oil and cook, stirring often, until the spinach is tender, about 5 minutes. Transfer the mixture to a mixing bowl and cool for 5 minutes.
3. Add the feta, Parmesan, eggs, salt, and pepper to the spinach mixture. Mix with a fork until well combined. Spoon the mixture into the prepared muffin cups, filling them to the top.
4. Bake 20 minutes, or until rounded on top like a muffin, lightly browned, and firm when pressed lightly in the center. Serve immediately, in the paper cup or unmolded.
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Submitted 8/27/11.
Source: The essential best foods cookbook
Submitted By: b smith
Baked Spinach and Feta