Chicken Sausage, Spinach & Feta Phyllo Cups

Rachael Ray Every Day - - Recipe Index -

2 cups ( packed) fresh • spinach 3/4 cup chopped fully cooked chicken sausage • 3/4 cup grated moz­zarella • 1/2 cup crum­bled feta • • 1 scal­lion, chopped 1 tbsp. • heavy cream pinch of • ground nut­meg 30 mini phyllo shells (from two 1.9- oz. • boxes) 4 tbsp. chopped fresh dill u In skil­let, cook spinach with 1 tbsp. wa­ter over medium un­til wilted, about 3 min­utes. Let cool; squeeze out ex­cess wa­ter. Chop spinach. In bowl, mix spinach, sausage, both cheeses, scal­lion, cream, and nut­meg. Sea­son fill­ing; di­vide among phyllo shells. Bake on rimmed bak­ing sheet at 425° un­til golden, about 10 min­utes. Sprin­kle with dill. Makes 30.

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