Spinach and Cheese Cups

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Spinach and Cheese Cups
Spinach and Cheese Cups
2 (2.1- oz.) packages frozen Athens Mini Fillo Shells
1/3 cup frozen, chopped spinach (thawed, squeezed dry and loosely packed)
1/2 cup mozzarella cheese shredded
1/4 cup Parmesan cheese shredded
1/4 cup ricotta cheese
1/4 cup sun-dried tomatoes drained, minced
2 tbsp. prosciutto chopped
1/4 tsp. garlic powder

Prep: 10 minutes Cook: 12 to 15 minutes Makes: 30 cups

1. Preheat oven to 350°F and place fillo shells on a large, flat baking sheet. Stir together remaining ingredients in a medium bowl and spoon into the shells.
2. Bake for 12 to 15 minutes or until cheese is melted and tops are lightly browned. 
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