Creamed Spinach Phyllo Cups

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Creamed Spinach Phyllo Cups
Turn a beloved side dish into a cute and savory appetizer. Frozen phyllo shells speed prep time, as does bagged baby spinach (rather than frozen). Toasting the phyllo cups keeps them crisp longer after being filled.
hands-on:
9 mins
total:
29 mins
Yield:
Serves 10 (serving size: 3 filled cups)
Creamed Spinach Phyllo Cups Johnny Miller; Styling: Sarah Smart

Ingredients

Directions

  • Preheat oven to 425°.

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  • Arrange phyllo shells in a single layer on a foil-lined baking sheet. Lightly coat shells with cooking spray. Bake at 425° for 4 minutes or until lightly browned and very crisp.

  • Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute or until fragrant but not browned, stirring frequently. Coarsely chop 1 bag of spinach. Add chopped spinach to pan; cook 2 minutes or until spinach wilts, tossing frequently. Chop remaining spinach; add to wilted spinach in pan. Cook 2 minutes or until spinach wilts, tossing frequently. Sprinkle spinach mixture with salt; toss well. Stir in cream and cream cheese; cook 1 minute or until cheese melts and sauce is thoroughly heated. Remove pan from heat.

  • Spoon about 1 tablespoon spinach mixture into each shell. Top evenly with Parmigiano-Reggiano.

Nutrition Facts

Per Serving:
118 calories; fat 7.8g; saturated fat 2g; mono fat 3.3g; poly fat 1.3g; protein 2.2g; carbohydrates 10.4g; fiber 1.6g; cholesterol 12mg; iron 1.1mg; sodium 201mg; calcium 51mg.
© Copyright 2024 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 07/19/2024
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