Lemon-Dill Spinach Phyllo Cups

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
• 0.5 teaspoon garlic powder
• 2 tablespoons green onions, thinly sliced
• 1 tablespoon extra virgin olive oil
• 0.25 teaspoon black pepper

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and arrange the phyllo shells on a large baking sheet.

2. 2

   In a medium mixing bowl, combine the softened cream cheese and feta cheese until relatively smooth.

3. 3

   Stir in the squeezed-dry spinach, making sure to break up any large clumps.

4. 4

   Add the fresh dill, lemon zest, lemon juice, garlic powder, green onions, and olive oil to the mixture.

5. 5

   Season with black pepper and mix thoroughly until all ingredients are evenly distributed.

6. 6

   Spoon approximately one tablespoon of the spinach mixture into each phyllo shell.

7. 7

   Bake for 10 to 12 minutes until the shells are golden brown and the filling is heated through.

8. 8

   Remove from the oven and let cool for 5 minutes before serving for the best texture.