Lemon-Dill Spinach Phyllo Cups
Bite-sized appetizers with a bright citrus profile and fresh dill.
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Ingredients
- 30 count frozen phyllo tart shells
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 cup feta cheese, crumbled
- 4 ounces cream cheese, softened
- 3 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 350°F (175°C) and arrange the phyllo shells on a large baking sheet.
- 2
In a medium mixing bowl, combine the softened cream cheese and feta cheese until relatively smooth.
- 3
Stir in the squeezed-dry spinach, making sure to break up any large clumps.
- 4
Add the fresh dill, lemon zest, lemon juice, garlic powder, green onions, and olive oil to the mixture.
- 5
Season with black pepper and mix thoroughly until all ingredients are evenly distributed.
- 6
Spoon approximately one tablespoon of the spinach mixture into each phyllo shell.
- 7
Bake for 10 to 12 minutes until the shells are golden brown and the filling is heated through.
- 8
Remove from the oven and let cool for 5 minutes before serving for the best texture.
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