Easy Eats: Spinach Phyllo Shells

These are not you’re mama’s hors d’oeuvres! They are, however, delicious, nutritious, and low-fat. The preparation is simple and you can stuff the shells and refrigerate until your guests arrive, then just pop them in the oven for a few minutes…et voila.

Ingredients

A WORD ON SPINACH: FRESH VS FROZEN

Your mama was probably happy to use frozen spinach in a recipe like this and in a pinch you might be too. However I always opt for fresh ingredients because they deliver top flavor and top nutrition. And with all the pre-washed spinach on the market these days it’s really not much work to optimize your dish.

Instructions

1. Pre-heat oven to 400 degrees F.

2. Sauté the onion and garlic on low until clear about 5 minutes.

3. Add spinach and salt liberally, turn flame to medium, and cover.

4. After a few minutes fold the spinach and onions/garlic over and repeat intermittently to evenly and softly cook the greens.

5. Finish uncovered to boil off some of the extra moisture, but do not over cook.

6. While the spinach is cooling, mix the feta cheese, egg white, fresh thyme, and fresh oregano in a medium size bowl and set aside.

7. Once the spinach is room temperature, transfer from pan to cutting board, tip board to drain remaining juices into sink, and roughly chop before adding to cheese mixture.

8. Stir well and fill phyllo shells, then place them on a baking sheet. [**You may prepare in advance up to this point and refrigerate until ready to bake.]

9. Bake for 6 – 8 minutes, until aromatic and filling is firm.

10. Enjoy! I’m a fan of popping the whole shell in your mouth and savoring slowly.

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