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.
30 mini phyllo shells (such as Athens)
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
How to Make It
Preheat oven to 425°.
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.
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.
Spoon about 1 tablespoon spinach mixture into each shell. Top evenly with Parmigiano-Reggiano.
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!
I made just the creamed spinach part, and the family loved it! They had no idea it was from Cooking Light. I used half & half rather than whipping cream, and tt was a little runny. But I just used a slotted spoon to serve. Very easy, and I can't wait to make it again.