Sunday, August 19, 2007

Appetizer - Spinach and Cheese Phyllo Cups

Last week I made vegetable beggar's purses and had a bunch of leftover phyllo dough. I had some extra time before dinner tonight so I tried out a new appetizer. I made this up as I went along and it was delicious!!! OK, not the healthiest, but still very good.

Here is what I did -

- Saute about 1 cup of spinach; add in 1/4 of a chopped shallot and 2 cloves of garlic; set aside to cool (I threw it in the fridge for a few minutes)
- Mix about 1/2 cup of shredded mozzarella with 1-2 tbsb mayo; set aside
- Cook 3-4 slices bacon; crumble and set aside
- To prep the phyllo cups: spray a muffin tin (6 cup tin) with cooking spray. Cut 26 squares of phyllo dough, about 4 inch squares. Lay one square on a cutting board and brush with melted butter. Top with another square, brush with butter. Continue until you have 4 layers. Put the dough into the muffin tin making sure to press the dough all the way down. Some will stick up at the top. Continue until you have made all 6 cups.
- Put a spoonful of the spinach mixture into each tin. Top with a spoonful of the mozzarella/mayo mixture. Finally, top with some crumbled bacon.
- Bake on 350 for about 15 minutes, or until golden brown.


Print this post


  1. these look and sound wonderful! you always come up with such good recipes.

  2. holy clogging arteries, those look amazing in a very "just one more..." kind of way, ha!