Chipotle Creamed Spinach Phyllo Cups

These spicy, crunchy, spinach-filled phyllo cups are the perfect way to start any dinner party or social gathering. They come together quickly and make 45 appetizers, so they are sure to feed a crowd of hungry friends and family. This recipe is as easy as it is delicious and is sure to become one of your go-to recipes any time you need something to nosh on at your next party.

Photo by Jen L.
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PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

45

appetizers

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

45

servings

Ingredients

  • 1

    (10-ounce) package baby spinach

  • 1

    teaspoon kosher salt

  • 3

    tablespoons unsalted butter, divided

  • 1

    small red onion, finely diced

  • 2

    tablespoons flour

  • 2

    cups milk

  • 2

    tablespoons grated parmesan

  • 1 1/2

    teaspoon chipotle flavored hot sauce

  • 1/4

    teaspoon grated nutmeg

  • 45

    mini phyllo shells

Directions

Microwave the spinach in a large bowl until fully defrosted. Wring out spinach in a clean dish towel to remove most of the moisture. Melt 2 tablespoons of butter in skillet over medium heat, add onions, and cook until lightly browned. Then, add flour and remaining 1 tablespoon butter and cook about 1 minute. Whisk in the milk, whisking constantly until it comes to a boil. Reduce heat and simmer until thick, about 8 minutes. Stir in the spinach, parmesan, hot sauce, nutmeg, and Kosher salt and cook until warm. Arrange cups on 2 cookie sheets and fill each with heaping teaspoon of the spinach mixture. Bake until shells are hot, 5 minutes. Sprinkle with additional parmesan and nutmeg and serve.

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