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
- 1 (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
- Preheat oven to 425°.
- 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.
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.