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Greek-Style Spinach and Raisin Cups

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This delicious appetizer and snack combines the sweet taste of raisins with Kalamata olives.

Recipe Prep Time
Prep Time
Recipe Cook Time
Cook Time
20 min
Recipe Ready Time
Ready In
Recipe Servings

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

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.


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