Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup scallions, finely chopped
1 clove garlic, minced
2 plum tomatoes, finely chopped (about 1 cup)
15 oz package frozen chopped spinach, thawed, all excess liquid squeezed out
1 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1/2 cup (2.5 oz) reduced fat crumbled feta
2 tbsp grated Parmesan cheese
kosher salt and freshly ground black pepper
30 shells (2 packages) mini fillo shells (such as Athens)
Preparation
In a medium skillet, heat the oil over medium heat. Add the scallions and garlic and cook until soft, about 2 minutes. Add the tomatoes, spinach, dill, parsley and a pinch salt. Cook about 3 to 5 minutes. Adjust salt and pepper, to taste and cook for another minute. Remove from the heat; mix in feta and parmesan cheese; set aside. When ready to serve, preheat the oven to 350°F. Fill the fillo cups with spinach filling, place on a baking sheet and bake until hot, about 10 to 15 minutes.
