Spanakopita Egg Cups

Ingredients

• 4 sheets Phyllo dough
• 6 large Eggs
• 150 g Frozen spinach
• 60 g Feta cheese
• 2 tbsp Butter (melted)
• 1 tbsp Fresh dill
• 1 pinch Nutmeg

Instructions

1. 1

   Brush phyllo sheets with butter, stack, and cut into squares.

2. 2

   Press phyllo into greased muffin tins to form cups.

3. 3

   Thaw spinach, squeeze dry. Mix with crumbled feta, dill, and nutmeg.

4. 4

   Divide spinach mixture among cups. Crack an egg into each.

5. 5

   Bake at 190°C for 15-18 minutes until eggs are set and phyllo is golden.