advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spinach Bundles

These elegant and crunchy little bundles are much easier to make than they look.

  • Prep:
  • Total Time:
  • Servings: 4
Spinach Bundles

Source: Everyday Food, September 2003

Ingredients

  • 2 large eggs
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained well
  • 1 tablespoon bread crumbs
  • 2 ounces feta cheese, lightly crumbled
  • 2 scallions, thinly sliced (about 2 tablespoons)
  • 1/2 teaspoon dried dill
  • Coarse salt and ground pepper
  • 4 phyllo sheets, thawed
  • 2 to 3 tablespoons olive oil

Directions

  1. Preheat oven to 400 degrees. In a mixing bowl, whisk eggs until frothy. Squeeze out excess water from spinach, and add spinach to eggs. Fold in breadcrumbs, feta, scallions, dill, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

  2. Lay 1 phyllo sheet on a clean work surface. Brush phyllo lightly with oil, and lay another sheet on top. Repeat layering phyllo sheets until all are used. Cut the stacked sheets into four squares.

  3. Gently press phyllo squares into the four outer cups of a nonstick cupcake pan, being careful not to tear bottom. Spoon 1/4 of the spinach mixture into each lined cup. Gather excess dough at top of each filled cup, and twist to seal.

  4. Bake bundles in oven until golden brown, about 20 minutes. Serve warm or at room temperature.

Cook's Note

FILLING THE CUPS Don’t overfill, and make sure the spinach is drained thoroughly to prevent any from seeping out while cooking.

Reviews (1)

  • reallysleepy 16 Feb, 2011

    Very easy. I made 8 servings instead of 4 and the filling burst out of the cups a little when baked. Good thing it was still in the cupcake pan. The spinach mixture solidified so it did not leak all over the place. Will make again.

Related Topics