Ricotta Spinach Mini Phyllo Cups

Name: Ricotta Spinach Mini Phyllo Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 30
Cuisine: Italian
Ingredients: 2 box frozen mini phyllo cups; 1 c ricotta cheese; 10 oz pkg. frozen spinach thawed; 2 large eggs; 1 Tbsp cream; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp nutmeg; 1 clove garlic minced; 1/4 c grated parmesan cheese plus more for sprinkling on top

By barbara lentz
@blentz8

Cute and yummy

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 box

frozen mini phyllo cups
1 c

ricotta cheese
10 oz

pkg. frozen spinach thawed
2 large

eggs
1 Tbsp

cream
1/2 tsp

salt
1/4 tsp

black pepper
1/4 tsp

nutmeg
1 clove

garlic minced
1/4 c

grated parmesan cheese plus more for sprinkling on top
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How to Make Ricotta Spinach Mini Phyllo Cups

Step-by-Step

Preheat oven 350 degrees.

Squeeze the spinach dry.
Mix all ingredients except phyllo shells.
Fill each shell with spinach mixture. Place on cookie sheet. Sprinkle parmesan overtop. Bake 20 min.

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