I think I might have a little obsession with appetizers.  I don’t know what it is about them but I just love, love, love them!  Maybe it’s because they can be deceptive little suckers and trick your brain into thinking you aren’t eating much.  Or maybe it’s just the simple laid-back ease that come with appetizers that tells your guests to sit back with a glass of whatever and relax because we aren’t formal here.  Whatever the case may be, when I had two girl friends over last weekend, I was so excited to make these Creamed Spinach Phyllo Cups for them. 

Fresh baby spinach is wilted over the stove with garlic before being bathed in cream (I used fat-free half-and-half) and reduced-fat cream cheese.  The result is a tangy creamed spinach that would be good enough on its own but is instead spooned into baked mini phyllo shells.  A quick dusting of fresh Parmesan cheese on top finished off these little bites.  These bite-sized appetizers came together quickly and didn’t take me away from drinking wine with my friends.  I will undoubtedly and happily be making these again!

The ingredients:

Preheat oven to 425°F. Arrange phyllo shells in a single layer on a foil-lined baking sheet. Lightly coat shells with cooking spray. Bake at 425°F for 4 minutes or until lightly browned and very crisp.

Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute or until fragrant but not browned, stirring frequently.

Coarsely chop 1 bag of spinach. Add chopped spinach to pan; cook 2 minutes or until spinach wilts, tossing frequently. Chop remaining spinach; add to wilted spinach in pan. Cook 2 minutes or until spinach wilts, tossing frequently. Sprinkle spinach mixture with salt; toss well.

Stir in cream and cream cheese; cook 1 minute or until cheese melts and sauce is thoroughly heated. Remove pan from heat.

Spoon about 1 tablespoon spinach mixture into each shell. Top evenly with Parmigiano-Reggiano.

Additions:  None

Omissions:  None

Substitutions:

• Fat-free half-and-half

Overall Rating:  Love It

Source:  Cooking Light magazine