Chipotle Creamed Spinach Phyllo Cups

Chipotle Creamed Spinach Phyllo Cups

Photo by jenlin

  • Prep Time


  • Total Time


  • Servings



  • 1

    lb baby spinach

  • kosher salt

  • 3

    T unsalted butter

  • 1

    small red onion, finely diced

  • 2

    T flour

  • 2

    cups milk

  • 2

    T grated parmesan

  • t chipotle flavored hot sauce

  • ¼

    t grated nutmeg

  • 45

    mini phyllo shells


cook spinach and drain and squeeze out excess water and finely chop. melt 2 T butter in skillet over medium heat, add onions and cook until lightly browned and then add flour and remaining 1 T butter and cook about 1 minute. Whisk in the milk, cook, 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 1 t salt and cook until warm. arrange cups on 2 cookie sheets and fill each with heaping t of mixture. Bake until shells are hot - 5 minutes. Sprinkle with additional parmesan and nutmeg and serve.


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