Spanakopita Wonton Cups

[4 SP for 2 cups] Here's an easy lightened up version of Greek Spanakopita using wonton wrappers as a crust. Look for the wrappers in the refrigerated section of your supermarket's produce aisle (near the tofu).

Information

Makes: 12 cups
Source: Weight Watchers (no link available as you must be a member)
Prep: 30 min     Cook: 15 min

Ingredients

4 sprays	cooking spray
2 oz	feta cheese, 55 g
10 oz	chopped frozen spinach, (285g) thawed and squeezed dry
3 medium	uncooked scallions, whites and some greens, finely chopped
1 large	egg
1½ Tbsp	dill, finely shopped
1½ Tbsp	fresh parsley, finely chopped, flat-leaf variety
¼ tsp	salt
⅛ tsp	black pepper, freshly ground
1 pinch	ground nutmeg
24	wonton wrappers

Instructions

1. Preheat oven to 200°C (400°F) with rack in centre of oven. Coat a 12-hole muffin pan with cooking spray.
2. Place feta in a medium bowl and mash with a fork. Add all remaining ingredients except wonton wrappers.
3. Place a wonton wrapper in bottom of each prepared muffin cup (corners will be sticking up); lightly coat wontons with cooking spray. Place a second wonton in each muffin cup on an angle so each muffin cup has 8 wonton wrapper corners sticking up. Spoon 37 ml (2½ Tbsp) filling into each muffin cup. Bake until wonton edges are browned and crisp and filling is heated through, about 15 minutes.

Notes

• Serving size: 2 spanakopita cups