In addition to sweet potato casserole, I contributed a tasty little appetizer that doesn't sit in your stomach like a ton of delicious bricks: spinach cups!
The recipe came from the Cooking Light November issue (can be found here), and I would definitely make these again, but with a couple of tweaks.
What you need:
- 30 mini phyllo shells (I used two packages of Athens)
- 2 teaspoons minced fresh garlic
- 2 (6-ounce) bags baby spinach
- 1/4 teaspoon salt
- 2 tablespoons whipping cream
- 3 ounces 1/3 less-fat cream cheese
- Shaved Parmigiano-Reggiano
What you do:
1. Preheat oven to 425.
2. Bake the phyllo shells on a baking sheet at 425 for 4 minutes, or until lightly browned and very
crisp.
3. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic and cook for one minuted
until fragrant but not browned. Coarsely chop one bag of spinach.
4. Add chopped spinach to the pan and cook until it wilts (around two minutes) stirring frequently.
Chop remaining spinach and add to the wilted spinach that's in the pan. Cook until it wilts, stirring
frequently. Sprinkle the mixture with salt; and toss well.
5. Stir in the cream and cream cheese, cook 1 minute or until the cheese melts and sauce is thoroughly
heated. Remove pan from heat.
6. Spoon about one tablespoon spinach mixture into each shell and top evenly with Parmigiano
Reggiano cheese. Enjoy.
These were super easy to make, and according to the recipe, only 110 calories for 3! Not too shabby.
Next time, I might add a little grated Parmesan cheese to the spinach mixture when I add the cream cheese (since I came from the land of "there is no such thing as too much cheese"), and I also might add a little bit of nutmeg to kick things up a notch.
All in all, this recipe does not disappoint: make them!
I, too, live in TINSTATMC Land and these look scrumptious. Maybe even a fresh herb like basil mixed in to the spinach for a different flavor blend! Is it weird that I'm thinking about doing this for dinner next week when JM's away?
ReplyDeleteThese look amazing! I am totally going to make these... Thanks for sharing!
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