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Spanikopita Cups*

2 boxes (2.1 oz each) frozen mini fillo pastry shells (30 shells)
1 Tbsp olive oil
1/2 cup chopped scallions
1 tsp minced garlic
1 tsp chopped fresh dill
1 box (10 oz) frozen chopped spinach, thawed, not drained
1/4 cup 1/3-less-fat cream cheese (Neufchatel)
1/4 tsp pepper
1 pkg (4 oz) crumbled feta cheese
2 Tbsp grated Parmesan cheese

Heat oven to 400 degrees F. Place fillo 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 6 minutes, or until hot.

Makes 30. Active 20 minutes, Total 25 minutes

Woman's Day 1/3/06