1 box of frozen chopped spinach, defrosted, and drained
½ cup crumbled feta
½ cup cream cheese
2 tablespoons chopped fresh dill
¼ teaspoon salt
pepper to taste
30 mini filo cups, store-bought
Grated mizethra cheese or parmesan cheese
In a medium bowl combine the spinach, feta cheese, cream cheese, dill, salt and pepper. Fill 30 mini filo shells with the mixture, top with grated Mizithra or Parmesan. Bake at 400° for 15-20 minutes, until the filling is set.
©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!