Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
9 Mins
Total Time
29 Mins
Serves 10 (serving size: 3 filled cups)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 4

Spoon about 1 tablespoon spinach mixture into each shell. Top evenly with Parmigiano-Reggiano.

Ratings & Reviews

TikiGirl's Review

November 19, 2013
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!

Cindy521's Review

November 04, 2013
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.

veryslowcook's Review

December 07, 2014
Very good. Fancy-looking but easy appetizer.