(2.1-ounce, 15-shell) package frozen, fully baked mini phyllo dough shells
teaspoon extra-virgin olive oil
(10-ounce) package frozen chopped spinach, thawed and squeezed dry
garlic cloves, minced
cup crumbled reduced-fat feta cheese
1. Preheat the oven to 350°F. Arrange the phyllo shells in one layer on a 10 x 15-inch jelly-roll pan; set aside. 2. Heat the oil in a medium nonstick skillet over medium-high heat. Add the spinach and garlic and cook, stirring frequently, until softened, about 3 minutes. Remove from the heat. Stir in the cheese. Spoon about 2 teaspoons of the spinach mixture into each shell. 3. Bake until the filling is hot and the tops are lightly browned, about 10 minutes. PER SERVING (3 pieces): 104 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 170 mg Sod, 10 g Carb, 2 g Fib, 5 g Prot, 78 mg Calc. POINTS value: 2. tip Make sure to thoroughly squeeze the spinach so it is completely dry. The best way to do this is to drain it through a sieve then use both hands to squeeze out the excess liquid.