Spinach-filled filo cups

Yield: 12 Servings

Measure Ingredient
10 ounces Frozen Chopped Spinach; Thawed
10 mediums Mushrooms; Chopped
¾ cup Ricotta Cheese; Drained
3 tablespoons Pine Nuts; Chopped
⅛ teaspoon Nutmeg
1 \N Egg; Beaten Slightly
½ teaspoon Seasoned Salt
4 tablespoons Parmesan Cheese; Freshly Grated
4 \N Sheets Filo Dough
6 tablespoons Butter Or Margarine; me

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 ¼'s and lengthwise into ⅓'s to form 12 (4-layer) squares. Gently press each square into a muffin cup. Spoon ¼ 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@...> on May 06, 1998

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