Being a picky eater, the best way my mom used to get me to eat even the scariest-sounding veggie was to put it in cupcake form. These quick and easy veggie snacks pack a significant punch in your daily vegetable diet, at the same time, are quite delicious.
The ingredients you will need: two eggs, half a teaspoon of baking soda, two boxes of frozen cut spinach, a third cup of cottage cheese, six tablespoons of parmesan, third cup of cream cheese, phyllo dough shells, one cup of milk, one tablespoon of butter and two tablespoons of flour.
Easy to make, these cupcakes can be made ahead of time and frozen. You can land and serve the whole tray, or even heat up three to four in the toaster oven as a delicious after-school snack.
Next, we will make the béchamel sauce that will go into the spinach mixture. Add your cup of milk, tablespoon of butter and two tablespoons of flour into a pot. Make sure that the floor is fully mixed in before you turn on the stove, and mix the ingredients until the texture is thick and it starts to boil.
Make sure that the floor is fully mixed in before you turn on the stove, and mix the ingredients until the texture is thick and it starts to boil. This is what the end result should look like.
Next, crack your two eggs into the bowl with the spinach, add the third cup of cream cheese and the teaspoon of baking soda.
Now we are ready to slowly pour in the béchamel sauce. Once it is all poured in, mix quickly so that the eggs do not scramble.
Once that is mixed together, put in the third cup of cottage cheese and six tablespoons of parmesan. We are almost done!
After all of the ingredients are mixed together, it is time to fill the phyllo dough cups with the spinach. Make sure to defrost the cups for about 10 minutes before doing so.
If you please, sprinkle some sesame seeds on top for some additional flavor. The last step is to either bake the cups on 325 heat until golden, or freeze until ready to eat.
All photos by Samantha Felner '22