Ingredients for Spanakopita In Pastry Cups
- Puff Pastry Shells
- Frozen Chopped Spinach
- 2 tablespoons margarine or butter
- 1/2 medium yellow onion, finely chopped
- Low Fat Milk
- 2 tablespoons all-purpose flour
- Feta Cheese
- Dried Dill
- Lemon Juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Cooked Turkey
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How to Make Spanakopita In Pastry Cups
- Preheat oven to 400°F (200°C).
- If using puff pastry shells, bake according to package directions. If using phyllo cups, they may not require pre-baking; check package instructions.
- While pastry shells bake, thaw spinach: place in a microwave-safe bowl, cover, and microwave on high for 15 minutes, or until completely thawed and heated through.
- Melt margarine in a 12-inch nonstick skillet over medium-high heat.
- Add onion and cook until softened, about 3 minutes, stirring occasionally.
- Reduce heat to medium. Sprinkle flour over onion and cook for 1 minute, stirring constantly.
- Gradually whisk in milk, stirring constantly until the sauce thickens (3-5 minutes).
- Reduce heat to low. Stir in feta cheese, dill, lemon juice, pepper, and salt until cheese is melted (about 1 minute).
- Remove from heat. Drain spinach well and add to the skillet along with the cooked turkey.
- Stir to combine and heat through.
- If using puff pastry shells, carefully remove the unbaked top layer from each shell and discard.
- Fill each pastry shell with 3/4 cup of the spinach mixture.
- Replace the tops (if applicable) and bake for 10-12 minutes, or until heated through and golden brown.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
34g
Fat
65g
Carbs
12g
