INGREDIENTS

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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