If you like spanakopita, but don't like messing with all the phyllo or regret Paula Deen butter with every bite, or just want a quick and easy version with great flavor, this recipe may be worth your while.
olive oil spray
1 tsp. minced garlic
9 oz. bag fresh spinach
1 egg beaten
4 oz. crumbled feta
LARGE (spinach starts big) skillet with olive oil spray and heat to
medium. Saute garlic and spinach until spinach is wilted. Take skillet
off heat and let spinach mixture cool. Preheat oven to 425 F and spray
12 cup muffin tin with olive oil spray. Place one wonton wrap in muffin
tin and spray lightly with olive oil spray. Place a second wonton on
top of the first at an angle so that all of the points show. Once
you've filled muffin tin with wonton wraps, mix beaten egg and crumbled
feta into the spinach mixture and add pepper to taste. Fill wonton
wraps in muffin tin equally with spinach/feta mixture and place in
preheated oven for 12 - 15 minutes until spinach mixture is set, and
points on wonton wraps are browned and crisp.
Makes 12 cups.