Thursday, January 10, 2013

Creamy Spinach and Salami Cups


This is just one of the many Mini Filo Shell recipes I have done and you can be certain to expect more. This contest is so fun, super easy and the kids love helping and eating when it comes to these.
Ingredients:


3 ounces of baby spinach, finely chopped
8 slices of hard Genoa salami, finely chopped
8 ounces cream cheese with chive and onion
30 Athens Mini Fillo Shells (2 boxes)
1/2 cup freshly grated Parmesan

Directions:

Preheat oven at 350ºF.
In a medium frying pan, lightly heat chopped spinach and salami over medium heat. Add cream cheese to pan when spinach wilts. Turn heat down to low and mix thoroughly until softened.
Fill Athens Mini Fillo Shells with a small spoonful of creamy spinach and salami.
Top each cup with grated parmesan.
Bake filed shells in oven for 8 minutes. Broil on high for 3 minutes.
Eat. Share. Socialize.
Sous Chef Liam describes our recent creations for the “Get Social with Mini Fillo Shells” – the 2012-2013 Athens Recipe Contest!

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