MINI FETA SPINCETTA

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients
2 tablespoons olive oil
1-10 ounce package frozen spinach, thawed and drained
8 ounces feta cheese
1/4 cup finely diced pancetta
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons small diced jalapeño peppers
8 Greek olives and 8 cherry tomatoes, cut in quarters, for garnish

In a food processor, combine olive oil, drained spinach and feta cheese until well mixed. In a small skillet, brown pancetta over medium heat. Add pancetta to spinach and feta, mixing lightly. Spoon 1 rounded tablespoon of filling into each Fillo Shell, then sprinkle the diced peppers on top. Place on a cookie sheet and bake in preheated 350°F oven for 8-10 minutes. Garnish with olive and tomato. Serve immediately.

Makes 15 Appetizers