Ingredients
8 (9x14-inch) sheets phyllo dough1 teaspoons olive oil
1/2 teaspoon butter
1/2 medium finely chopped onion
8oz bag fresh baby spinach
3 large eggs - well beaten
1 cups shredded cheese
1/8 teaspoon black pepper
Directions
1. Grease muffin tin.
2. Preheat oven to 350 degrees F.
3. Heat olive oil and butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Add spinach, cover, and continue cooking until spinach wilted. Remove cover and simmer until excess moisture evaporates.
4. In a large bowl, combine eggs, cheese, and pepper and set aside.
5. Place one phyllo sheet in each muffin tin, covering remaining dough with plastic wrap to prevent drying. Spray sheet lightly with cooking spray, place in pan and repeat until all phyllo is used.
6. Add spinach mixture to eggs, stir to blend, and pour into phyllo lined pan.
7. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
2. Preheat oven to 350 degrees F.
3. Heat olive oil and butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Add spinach, cover, and continue cooking until spinach wilted. Remove cover and simmer until excess moisture evaporates.
4. In a large bowl, combine eggs, cheese, and pepper and set aside.
5. Place one phyllo sheet in each muffin tin, covering remaining dough with plastic wrap to prevent drying. Spray sheet lightly with cooking spray, place in pan and repeat until all phyllo is used.
6. Add spinach mixture to eggs, stir to blend, and pour into phyllo lined pan.
7. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
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