Creamed Spinach Phyllo Cups

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 1 (serving size: 3 filled cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 9 Minutes
Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 118
  • Fat: 7.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 2.2g
  • Carbohydrate: 10.4g
  • Fiber: 1.6g
  • Cholesterol: 12mg
  • Iron: 1.1mg
  • Sodium: 201mg
  • Calcium: 51mg

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. 1. Preheat oven to 425°.
  2. 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. 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. 4. Spoon about 1 tablespoon spinach mixture into each shell. Top evenly with Parmigiano-Reggiano.
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