Creamed Spinach Phyllo Cups – a delicious recipe with phyllo shells, Cooking spray, canola oil, fresh garlic, baby spinach, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 425u00b0.
2
Arrange phyllo shells in a single layer on a foil-lined baking sheet. Lightly coat shells with cooking spray. Bake at 425u00b0 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.
161
kcal
Calories
15
g
Fat
4
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 30 mini phyllo shells (such as Athens), Cooking spray, 1 tablespoon canola oil, 2 teaspoons minced fresh garlic, and more.
Yes, Creamed Spinach Phyllo Cups falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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