Looking for a delicious recipe to cook for your next party or gathering? The experts at CookingLight.com suggest making Creamed Spinach Phyllo Cups. “These creamy and delicious Spinach Phyllo Cups are my go-to appetizer to serve at cocktail parties,” said Rebecca Longshore, assistant editor of CookingLight.com. “They look so elegant and yet they’re surprisingly simple to make. Arrange them on a beautiful platter and watch them disappear in minutes!”
What makes this recipe an ideal party food? Not only are these little spinach cups delicious, but they are the perfect finger-food! “In my opinion, bite-size foods and mini dishes look really classy at a party, and they’re really not much harder to make,” said Longshore.
Ready to cook?
Here’s what you’ll need:
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
Preheat the 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.