Ricotta Spinach Cups

1 Jan

Makes 30 cups.

Recipe is modified from an Eating Well, Living Thin recipe.

These are delicious and can be reheated in the toaster oven afterwards. You can make the filling ahead of time and refrigerate until ready. They are one of my favorite appetizers.


Vegetable cooking spray

2 packages mini fillo shells (Athens brand)

1 cup ricotta cheese

One 10-ounce bag frozen chopped spinach, thawed, squeezed dry (try using a potato ricer – it works wonders and saves tons of time!)

2 eggs

1 tablespoon cream

1 clove garlic, through a press

1/4 teaspoon salt

1/4 teaspoon black or white pepper

1/8 teaspoon freshly grated nutmeg

a couple dashes cayenne pepper (your own preference on heat)

1/4 cup freshly grated Parmesan cheese


Preheat oven to 350 degrees.

In a small bowl combine the ricotta, spinach, eggs, cream, garlic, salt, black pepper, nutmeg, cayenne, and 1/4 cup Parmesan.  Fill fillo shells with spinach mixture.  Spray baking sheet or line with parchment paper and bake for about 10 minutes.  Remove to wire rack to cool.


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