Greek Cups

I made these appetizers for Christmas and they were crowd pleasers for my Greek family!

Greek Cups
Source: Sandra Lee Semi-Homemade Comfort Food
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Makes: 30 cups
Prep Time: 30 min
Bake Time: 16 minutes

Ingredients:
Nonstick butter-flavor cooking spray
15 sheets frozen phyllo dough, thawed
1 box (10-ounce) frozen chopped spinach, thawed and well drained
1 container (4-ounce) crumbled feta cheese
1/4 cup pitted kalamata olives, chopped
1 egg
1/4 cup plain yogurt
1 tbs Greek seasoning
2 tsp lemon juice

Instructions:
1. Preheat oven to 350 degrees. Spray 30 muffin cups with cooking spray; set aside.
2. Unroll phyllo dough. Lay one sheet of phyllo tough on a flat surface. (Keep remaining phyllo covered with a clean dish towel as you work). Spray an even layer of cooking spray over entire sheet and top with another phyllo sheet. Continue with four more phyllo sheets to make a six-layer stack. With a sharp knife, cut phyllo stack into 12 squares. Press each phyllo square into a muffin cup. Repeat with another six sheets. Halve the remaining three phyllo sheets crosswise. Use halved sheets to make another phyllo stack; cut this stack into six squares and press each into a muffin cup.
3. Bake for 8 to 10 minutes. Remove and set aside.
4. In a large bowl, combine spinach, feta cheese, olives, egg, yogurt, Greek seasoning, and lemon juice until well mixed. Spoon about 1 tablespoon spinach mixture into each phyllo cup. Bake for 8 to 10 minutes more or until heated through. Serve immediately.

Greek Cups