ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamed Spinach Phyllo Cups

Photo: Johnny Miller; Styling: Sarah Smart

Hands-on time 9 mins
Total time 29 mins
Yield

Serves 10 (serving size: 3 filled 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.

Ingredients

  • 30 mini phyllo shells (such as Athens)
  • Cooking spray
  • 1 tablespoon canola oil
  • 2 teaspoons minced fresh garlic
  • 2 (6-ounce) bags baby spinach
  • 1/4 teaspoon salt
  • 2 tablespoons whipping cream
  • 3 ounces 1/3-less-fat cream cheese
  • 1/2 ounce Parmigiano-Reggiano cheese, very thinly shaved

Nutrition Information

  • calories 118
  • fat 7.8 g
  • satfat 2 g
  • monofat 3.3 g
  • polyfat 1.3 g
  • protein 2.2 g
  • carbohydrate 10.4 g
  • fiber 1.6 g
  • cholesterol 12 mg
  • iron 1.1 mg
  • sodium 201 mg
  • calcium 51 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

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