Hands-on Time
9 Mins
Total Time
29 Mins
Yield
Serves 10 (serving size: 3 filled cups)
Photo: Johnny Miller; Styling: Sarah Smart

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 4

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

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