1 tablespoon olive oil
2 garlic cloves, minced
1/2 large onion, finely chopped
2 cups finely chopped leaf spinach
2 tablespoons minced fresh dill
1 pinch ground nutmeg
1/4 pound feta cheese, crumbled
2 eggs, room temperature
1/2 cup heavy cream
1/2 teaspoon salt
Freshly ground black pepper
2 packages (30 shells) prebaked mini phyllo shells
2 ounces grated Parmesan cheese
1. Preheat oven to 350F. Line a baking sheet with parchment paper or a silicon liner.
2. Heat oil in a large frying pan over medium heat. Add garlic and onion and sauté until they begin to soften. Add spinach and cook, stirring frequently, about 10 minutes. Stir in dill and nutmeg. Remove from heat and set aside to cool. When cool, fold in feta.
3. Whisk eggs and cream together and stir into spinach mixture. Add salt and pepper.
4. Spoon an equal portion of spinach mixture into each shell. Place on baking sheet. Place in oven and bake about 7 minutes, until just firm in the center. Remove from oven and sprinkle with Parmesan.
Nutritional facts per piece: 54 calories, 4g fat, 21mg cholesterol, 1.5g protein, 3g carbohydrates, 0g fiber, 102mg sodium
Reprinted with permission from “An American Family Cooks.” Text copyright 2013 Judith Choate.