Ingredients
- 1 package 15 count mini phyllo shells
- 1/2 lb shrimp peeled, deveined, chopped into small pieces
- 1/2 cup chopped spinach saute in a tiny bit of olive oil until as dry as possible
- 1/3 cup Mediterranean herb crumbled feta cheese you can use plain but this just added to the flavor
- 2 tbsp whipped cream cheese with chives
- 1 tbsp olive oil
- 1 garlic clove minced
- 1 tbsp lemon zest
- 2 tbsp pine nuts toasted, and chopped for garnish
- sprinkle of Aleppo pepper or red pepper flakes for color and a tiny bit of heat, optional
- Salt and black pepper to taste
Instructions
- Preheat oven to 350.
- Heat the olive oil in a skillet over medium heat.
- Add the chopped shrimp, minced garlic, and freshly ground black pepper.
- Sauté for 2 to 3 minutes until the shrimp turn just pink and are nearly cooked through. Remove from the heat and set aside to cool slightly.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, shaking constantly. Place on plate to let cool. When they are cooled, chop them coarsely and set aside.
- In a medium bowl, combine the dry chopped spinach, feta cheese, and cream cheese. Stir with a fork to get out chunks, then gently fold in the cooked shrimp mixture. Mix well.
- Arrange the frozen mini phyllo cups on a baking sheet. Carefully spoon a generous amount of the spinach, feta, and shrimp mixture into each shell. You may have a little left which you certainly won't mind sampling (just to make sure the filling is delicious). 🙂
- Bake for 10 minutes until the filling is hot and the phyllo edges are crispy and light golden brown.
- Plate and top each baked phyllo cup with toasted pine nuts, a pinch of lemon zest, and a tiny sprinkle of red pepper. Serve warm. They're still very tasty cool too!
Notes
Shaws carries frozen phyllo cups. Keep them frozen until ready to use.
Tried this recipe?Let us know how it was!