Spanikopita Cups
Source: Woman's Day (recommended by Woodie)
2 boxes (2.1 oz each) frozen mini filo pastry shells (30 shells)
1 tablespoon olive oil
1/2 cup chopped scallions
1 teaspoon minced garlic and
1 teaspoon chopped fresh dill
1 box (10 oz.) frozen chopped spinach, thawed, not drained
1/4 cup Neufchatel
1/4 teaspoon pepper
4 ounces crumbled Feta cheese
2 tablespoons grated Parmesan cheese
Heat oven to 400. Place filo shells on a rimmed baking sheet.
Heat oil in a nonstick medium skillet over medium heat. Add scallions, garlic and dill; cook 1 minute until soft. Add spinach and any liquid; cook 2 minutes until almost dry.
Add cream cheese and pepper; remove from heat and stir until cheese melts and mixture is blended.
Stir in Feta and Parmesan cheese. Spoon 1 rounded measuring teaspoon into each shell.
To serve: Bake for 5 minutes or until hot.
Makes 30
Tip: Can be made through Step 4 up to 1 day ahead. Cover and refrigerate.