SmartPoints® value per serving
This five-ingredient appetizer is pretty enough for any buffet table, and totally delicious. Filled with spinach, garlic, and cheese, you can have these ready in under 20 minutes. The warm filling gets that ooey-gooey texture while the shells stay nice and crisp. Once at room temperature, the silky spinach and briny feta are full of flavor against the crunch of the shell. Kids and adults can both enjoy this simple starter. Make it for a party or have on a brunch spread. Add a small cube of roasted red pepper for a holiday feel.
2 oz, (15-shell) package frozen, fully baked mini shells
1 tsp, extra-virgin
Chopped frozen spinach
10 oz, thawed and squeezed dry
2 medium clove(s), minced
Reduced-fat feta cheese
⅓ cup(s), crumbled
- Preheat the oven to 350°F. Arrange the phyllo shells in one layer on a 10 x 15-inch jelly-roll pan; set aside.
- Heat the oil in a medium nonstick skillet over medium-high heat. Add the spinach and garlic and cook, stirring frequently, until softened, about 3 minutes. Remove from the heat. Stir in the cheese. Spoon about 2 teaspoons of the spinach mixture into each shell.
- Bake until the filling is hot and the tops are lightly browned, about 10 minutes. Yields 3 pieces per serving.
Make sure to thoroughly squeeze the spinach so it is completely dry. The best way to do this is to drain it through a sieve then use both hands to squeeze out the excess liquid.