Spinach, Prosciutto and Cheese Cups
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Spinach, Prosciutto and Cheese Cups
Spinach, Prosciutto 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 shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 cup ricotta cheese
1/4 cup sun-dried tomatoes, drained, minced
2 tbsp. chopped prosciutto
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. 

Nutritional Information:
25 calories, 2 g protein, 1 g total fat (0 g sat.), 3 g carbohydrate, 0 g fiber, 0 g sugar, 5 mg cholesterol, 90 mg sodium, 0.5 point