Greek-Style Spinach and Raisin Cups


  • 12 sheets (8x13-inch) phyllo dough, thawed
  • 1 box (10-ounces) frozen chopped spinach, thawed and drained well
  • 1 cup Sun-Maid Natural Raisins
  • 1 container (4-ounces) crumbled feta cheese
  • 1/4 cup pitted Kalamata olives, chopped
  • 1/4 cup pine nuts, lightly toasted (optional)
  • 1 egg
  • 1/4 cup plain yogurt
  • 1 tablespoon Greek seasoning
  • 2 tablespoons lemon juice

  • Directions:

    PREHEAT oven to 350 degrees F.
    UNROLL phyllo dough. Stack six sheets out on a flat surface. Keep remaining phyllo covered with a barely damp paper towel.
    Working quickly, LAYER 6 sheets of phyllo, lightly coating each with butter-flavored cooking spray.
    With a sharp knife, CUT sheets lengthwise into thirds and crosswise into fourths to make twelve 2-1/2 x3-1/4-inch squares. Press phyllo squares to fit into individual muffin tins. Repeat step until tins are full.
    BAKE in preheated oven for 8 to 10 minutes, or until golden brown. Remove and set aside.
    In a large bowl, COMBINE all remaining ingredients and mix thoroughly. Spoon 1 rounded tablespoon of spinach mixture into each phyllo cup.
    RETURN to preheated oven for 8 to 10 minutes, or until heated through.

    Makes 24 servings.