Our bite-sized version of the classic Greek dish made into an appetizer by spooning the filling made with spinach, onion, tomatoes and feta into a phyllo cup and baked. Opa!
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry1 large scallion, chopped1 small onion3 garlic cloves, minced1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, drained1 1/2 cups crumbled feta cheese, or finely diced cream cheese2 eggs, beaten2 packages mini phyllo shells
- Preheat oven to 350° F. In large skillet heat oil; add spinach and scallion. Cook for 4 minutes and then stir in onion, garlic and diced tomatoes.
- In a large mixing bowl combine spinach mixture, cheese and eggs. Spoon mixture into shells and place on a baking sheet. Bake for 15 minutes or until heated through.