Name: Spanakopita Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15
Ingredients: 1 tablespoon extra virgin olive oil; 1 package frozen chopped spinach, thawed and squeezed dry 10 oz; 1 large scallion, chopped; 1 small onion; 3 garlic cloves, minced; 1 can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, drained; 1 1/2 cups crumbled feta cheese, or finely diced cream cheese; 2 eggs, beaten; 2 packages mini phyllo shells

Our bite-sized version of the classic Greek dish made into an appetizer by spooning the filling made with spinach, onion, tomatoes and feta into a phyllo cup and baked. Opa!

Ingredients

1 tablespoon extra virgin olive oil
1 package frozen chopped spinach, thawed and squeezed dry 10 oz
1 large scallion, chopped
1 small onion
3 garlic cloves, minced
1 can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, drained
1 1/2 cups crumbled feta cheese, or finely diced cream cheese
2 eggs, beaten
2 packages mini phyllo shells

Instructions

Step one

Preheat oven to 350° F. In large skillet heat oil; add spinach and scallion. Cook for 4 minutes and then stir in onion, garlic and diced tomatoes.

Step two

In a large mixing bowl combine spinach mixture, cheese and eggs. Spoon mixture into shells and place on a baking sheet. Bake for 15 minutes or until heated through.