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