I prepped the filling the day before the party adding a little parm cheese to the mixture. Reheated in microwave after toasting the shells. The hardest part was finding the shells! Finished product was devoureved before the last guest arrived! Definite keeper!
Creamed Spinach Phyllo Cups
Photo: Johnny Miller; Styling: Sarah Smart
More From Cooking Light
Total: 29 Minutes
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
- 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.
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