The phyllo dough cups with spinach and ricotta are a very easy and tasty idea, for a fancy yet scenic appetizer that you can prepare in a few minutes.
I recommend trying the recipe again this time and, as always, I await your opinions on my Instagram @isaporidicasa.
Ready to start? I’ll be waiting for you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 6 cups
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: All seasons
Ingredients
- 3 sheets phyllo dough
- 18 oz spinach
- 9 oz ricotta
- 1.4 oz Grana Padano DOP
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- salt
- pepper
Tools
- Muffin tin
- Bowl
Preparation of phyllo dough cups
In a large, deep skillet, place the oil with the clove of garlic with skin, add the well-cleaned spinach, cover with the lid and cook for 5 minutes. At the end of cooking, adjust with salt and pepper. Blend them in the mixer and let cool.
In the bowl, combine the spinach with the sifted ricotta, the grated Grana Padano, a pinch of nutmeg, and adjust salt if necessary. Mix carefully.
Prepare the cups by cutting six approximately 4-inch squares from each sheet; you should obtain 18 squares in total. Brush a square with a little oil, place the second sheet on top, brush it, place the third sheet on top, brush it with oil. In total, you will have 6 squares each made of 3 sheets.
At this point, place the sheets in the muffin tin, making sure the dough adheres well to the bottom and sides (remember to butter the molds if you use aluminum ones). Repeat the operation for all the cups. Fill with the spinach and ricotta mixture and bake for 4 minutes at 356°F, checking the cooking to prevent the thinner edges from burning. Remove from oven and let cool before removing from the mold and serving. Enjoy your meal!
