Servings: 12

EGG, LEEK AND FETA PHYLLO CUPS RECIPE

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
EGG, LEEK AND FETA PHYLLO CUPS RECIPE - THESE CUPS ARE PERFECT FOR AN APPETIZER, BREAKFAST OR SNACK. HOMEMADE PHYLLO CUPS, FILLED WITH LEEKS, FETA CHEESE AND EGG MIXTURE. BAKED TO PERFECTION. THEY TASTE GREAT WARM OR COLD.
Egg, Leek and Feta Phyllo Cups
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Ingredients

  • 10 SHEETS PHYLLO DOUGH — , THAWED
  • 4 TBSP MELTED BUTTER
  • 2 LARGE EGGS
  • 5 OZ FETA CHEESE — , CRUMBLED
  • 1 MEDIUM LEEK — , WHITE PART ONLY, WASHED AND THINLY SLICED INTO HALF ROUNDS
  • 2 TBSP WATER
  • 1 TBSP BUTTER
  • 1/4 TSP SALT

Instructions

  1. Preheat oven to 375 F.
  2. Place one sheet of phyllo on the counter and brush with butter. Top with another sheer and brush with butter. Repeat until you have 5 sheets stacked on top of each other, all brushed with butter.
  3. Using a round 4 inch (or 3 1/2 inch) cutter, cut out circles. Or you can cut 6-8 squares.
  4. Place circles (squares) in a muffin tin, pressing them so they touch the bottom of the tin.
  5. Saute leeks with butter, water and salt for 3-4 minutes, until tender, still green and not burned.
  6. In a small bowl combine feta and eggs. Add leeks, stir to combine.
  7. Spoon mixture over phyllo shells, filling almost to the top of the shells.
  8. Bake for 15-20 minutes, until the filling is set and shells have turned golden.
  9. Remove from the oven and cool for 5 minutes, then take cups out of the muffin tin and transfer to a plate. Serve warm or cold.
Course: Breakfast
Cuisine: bulgarian

Nutrition Information

Calories: 88, Fat: 8g, Saturated Fat: 5g, Cholesterol: 50mg, Sodium: 234mg, Potassium: 30mg, Carbohydrates: 1g, Protein: 2g, Vitamin A: 360%, Vitamin C: 0.9%, Calcium: 68%, Iron: 0.4%