Gouda and Parmesan cheese give the spinach filling of these petite savories irresistible richness. Pictured with Melon & Prosciutto Crostini and Sun-Dried Tomato & Cucumber Canapés.
Creamed Spinach Phyllo Cups
Makes 30
Ingredients
- 30 frozen mini phyllo shells
- 2 tablespoons melted butter
- 1 (12-ounce) package frozen chopped spinach, thawed and drained
- 1 tablespoon olive oil
- 1 teaspoon fresh minced garlic
- ½ teaspoon fine sea salt
- ⅛ teaspoon finely ground black pepper
- ¾ cup heavy whipping cream
- 2 ounces Parmesan cheese, grated
- 2 ounces smoked Gouda cheese, grated, divided
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with foil.
- Arrange phyllo shells in a single layer on prepared baking sheet. Using a pastry brush, gently brush shells with melted butter.
- Bake shells until lightly browned, 2 to 5 minutes. Let cool.
- Place spinach in a cheesecloth and wring out excess moisture.
- In a large skillet, combine oil and garlic, and cook over medium heat until fragrant but not browned, approximately 1 minute, stirring frequently. Add spinach; cook until spinach is heated through, 2 to 5 minutes. Season with salt and pepper. Reduce heat to low, and stir in cream until well combined. Stir in Parmesan cheese and 1 ounce Gouda cheese; cook until well combined and cheeses melt. Spoon approximately 1 tablespoon spinach mixture into each prepared phyllo shell. Top shells evenly with remaining 1 ounce Gouda cheese.
- Broil on low for 3 to 5 minutes until tops are golden brown. Serve immediately.
