Creamed Spinach Bites

This classical dish is usually full of heavy cream and takes a superfood and makes it unhealthy.  However, I love this recipe because it changes two elements. First, this recipe lightens up the original dish. Second, it takes a side dish and makes it into an appetizer.  (Although, this creamed spinach alone is so delicious, it can be served up either way.)  I recommend adding this to your Thanksgiving menu or any time you have guests. 


  • 15 mini phyllo shells (such as Athens)  
  • 1/2 tablespoon canola oil 
  • 1 teaspoons minced fresh garlic
  • (6-ounce) bag baby spinach, coarsely chopped
  • 1/4 teaspoon salt 
  • 1 tablespoons half and half
  • 2 ounces 1/3-less-fat cream cheese 
  • Parmigiano-Reggiano cheese, very thinly shaved


  1. Preheat oven to 425°.
  2. Arrange phyllo shells in a single layer on a foil-lined baking sheet. Bake at 425° for 4 minutes or until lightly browned and very crisp.  

    Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute or until fragrant but not browned, stirring frequently.

    Add chopped spinach to pan; cook 2 minutes or until spinach wilts, tossing frequently.

  3. Sprinkle spinach mixture with salt; toss well.

    Stir in half-and-half and cream cheese; cook 1 minute or until cheese melts and sauce is thoroughly heated. 

    Remove pan from heat.

Spoon about 1 tablespoon spinach mixture into each shell. 
Top evenly with shaved Parmigiano-Reggiano.

Serve Warm. 

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