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
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. Arrange phyllo shells in a single layer on prepared baking sheet. Using a pastry brush, gently brush shells with melted butter.
  3. Bake shells until lightly browned, 2 to 5 minutes. Let cool.
  4. Place spinach in a cheesecloth and wring out excess moisture.
  5. 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.
  6. Broil on low for 3 to 5 minutes until tops are golden brown. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/creamed-spinach-phyllo-cups/