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.


Serves 10 (serving size: 3 filled cups)

Total time: 29 Minutes

Recipe from

Cooking Light

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


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


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,

Cooking Light

November 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note