Phyllo Cups with Spinach Dip

Today’s  yummy appetizer is so simple and delicious, you will want to keep it on your short list for next time you are required to supply an app!image





Just defrost a package of PC Phyllo pastry and have a container of Spinach Dip on hand, store bought or your own recipe, plus some fresh Parmesan, and you are good to go.

No need to purchase premade phyllo cups…layer 5 sheets of phyllo on top of one another, after brushing melted butter on each sheet, and cut in half lengthwise and then cut each half in half lengthwise again.  Now cut horizontally to across these strips into 4 rows.  Don’t worry if the squares (or rectangles) are not even.  Press each square into a mini muffin tin and fill with about a teaspoon of spinach dip and top with a little Parm.

Remember to keep the sheets you are not using covered with a damp tea towel to keep them from  drying out.

Pop into a 375F oven for 10-12 minutes, just until pastry becomes browned and crispy on edges, like the photo above.  Let cool slightly and enjoy.

These little bits of deliciousness can be eaten while warm or cold.  I would stick to making the small shells as they are just the perfect proportion of yum with the dip.  If you were to bake these in the full size muffin tins there would be too much filling per taste bud.


Maybe savory is not your thing but you like the idea of the cups.  So bake up large or small cups, remember you need to butter each and every layer with melted butter, and cool once baked.  Fill with some whipped cream and berries or put a scoop if ice cream and some chocolate sauce on top.

These are delicate but who can resist the lure of the crispy buttery layers with any kind of scrumptious filling.

Note:  One package of the President’s Choice Phyllo made approximately 100 mini cups using 5 sheets for each batch except the last batch where I used the last 4 sheets.

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