Mini Feta Spincetta

By Jan_C

Ingredients

• 1 1/2 tablespoons olive oil
• 1-10 ounce package frozen spinach, thawed and drained
• 8 ounces Feta cheese
• 1/3 cup pancetta, finely diced
• 1/4 cup onion, small diced
• 1/2 teaspoon dill weed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 30 Athens® Mini Fillo Shells (2 boxes)
• 8 Greek olives and 8 cherry tomatoes

Details

Servings 15
Adapted from fillo.com

Preparation

Step 1

In a food processor, combine olive oil, spinach and Feta cheese until well mixed. In a small skillet, brown pancetta over medium heat. Remove pancetta from pan and lightly saute onions in the rendered pancetta fat for 2 minutes. Fold pancetta and onions into the spinach mixture. Spoon 1 rounded tablespoon of filling into each Fillo Shell. Place on a cookie sheet and bake in preheated 350°F oven for 8-10 minutes. Garnish with olive and tomato. Serve immediately.

Tip: For added spiciness, sprinkle 2 tablespoons of small diced jalapeno peppers on filled Fillo Shells.

Makes 15 Appetizers