Spinach-filled filo cups
12 Servings
Ingredients
Quantity | 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 | Egg; Beaten Slightly | |
½ | teaspoon | Seasoned Salt |
4 | tablespoons | Parmesan Cheese; Freshly Grated |
4 | Sheets Filo Dough | |
6 | tablespoons | Butter Or Margarine; me |
Directions
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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