Turn a beloved side dish into a bite-sized savory appetizer courtesy of Cooking Light. Frozen phyllo shells speed prep time, as does bagged baby spinach (rather than frozen). Toasting the phyllo cups keeps them crisp after being filled. This is a featured appetizer recipe in our 2014 Healthy Holiday ecookbook so download your free copy today!
Ingredients for servings
30 mini phyllo shells (such as Athens)
1 tablespoon canola oil
2 teaspoons minced fresh garlic
2 bags baby spinach 6-ounce each bag, coarsely chopped
0.5 teaspoon salt
2 tablespoons whipping cream
3 ounces 0.33-less-fat cream cheese
0.5 ounce Parmigiano-Reggiano cheese very thinly shaved
Preheat oven to 425°F.
Arrange phyllo shells in a single layer on a foil-lined baking sheet. Lightly coat shells with cooking spray. Bake at 425°F 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. Add half of chopped spinach to pan and cook 2 minutes or until spinach wilts, tossing frequently. Add remaining spinach to pan and cook until wilted, 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.
Bake until cheese melts and phyllo cups are a light golden brown