Chicken Sausage, Spinach & Feta Phyllo Cups
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.