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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 4 sheets phyllo dough, thawed
- 8 None eggs, at room temperature
- 1 1/3 cups chopped ham
- 7 oz feta cheese, crumbled
- 1 tsp sesame seeds
- 1/2 cup mild chunky salsa
Method
- Preheat the oven to 350°F. Grease a 6-cup Texas muffin pan. Cut 12 long strips of parchment paper. Line each muffin cup with 2 strips of the paper overlapping in a cross pattern; extend paper at both sides for handles.
- Place a sheet of phyllo on work surface; spray with no stick cooking spray. Place a second sheet of phyllo directly on top. Cut phyllo stack into 6 equal squares. Place 3 of the squares over the remaining 3 squares so they overlap at an angle. Press each square stack into prepared muffin cups, letting edges extend above rim. Repeat with remaining phyllo.
- Whisk eggs in a medium bowl. Season. Add ham and feta. Spoon mixture evenly into phyllo cups. Sprinkle with sesame seeds.
- Bake for 40 mins or until just set. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Serve topped with salsa.
