Creamed Spinach Phyllo Cups

Creamed Spinach Phyllo Cups Recipe
Photo: Johnny Miller; Styling: Sarah Smart

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.

Yield:

Serves 10 (serving size: 3 filled cups)

Recipe from

Recipe Time

Hands-on: 9 Minutes
Total: 29 Minutes

Nutritional 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

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

Preparation

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.

Julianna Grimes

,

November 2013
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