Spinach-filled Filo Cups
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Appetizers, Posted | 12 | Servings | |
INGREDIENTS
| 10 | oz | Frozen Chopped Spinach |
| Thawed | ||
| 10 | Mushrooms, Chopped | |
| 3/4 | c | Ricotta Cheese, Drained |
| 3 | T | Pine Nuts, Chopped |
| 1/8 | t | Nutmeg |
| 1 | Egg, Beaten Slightly | |
| 1/2 | t | Seasoned Salt |
| 4 | T | Parmesan Cheese, Freshly |
| Grated | ||
| 4 | Sheets Filo Dough | |
| 6 | T | Butter Or Margarine, me |
INSTRUCTIONS
Preheat oven to 375. Drain spinach in a strainer, using the back of a spoon to press out excess liquid. Combine drained spinach, mushrooms, ricotta cheese, pine nuts, nutmeg, egg, seasoned salt and 2 tbsp of the parmesan cheese; set aside. Brush each sheet of filo with melted margarine or butter; stack filo sheets. Cut filo crosswise into 1/4's and lengthwise into 1/3's to form 12 (4-layer) squares. Gently press each square into a muffin cup. Spoon 1/4 cup spinach mixture into each filo-lined cup. Sprinkle with remaining 2 tbsp parmesan cheese. Bake 25 minutes or until golden brown and filling is set. Remove from oven; let stand 5 minutes. Remove from cups. Recipe by: Appetizers and Small Meals by Mable Hoffman Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 34.2mg
Sodium: 441.1mg
Potassium: 176.8mg
Carbohydrates: 3.4g
Fiber: 1.1g
Sugar: <1g
Protein: 10.1g