ATHENS and APOLLO are trademarks of Athens Foods, Inc © Athens Foods 2014 Cleveland OH. All rights reserved.

Phyllo Tapas

RATING: 0/5 REVIEWS: 0 VIEWS: 4218
Total Time: 50 MIN Makes: 16 tarts
Prep Time: 20 MIN Cook Time: 30 MIN
Print
Description

A mixture of spinach, walnuts, scallions and bell pepper settles into flaky phyllo shells with this tasty and meat-free recipe.


Ingredients
  • Cooking spray (butter or olive oil variety for more flavor)
  • 20 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 cup scallions, finely chopped
  • 1/4 cup red (or green) bell pepper, finely chopped
  • 10 ounces fresh spinach leaves, cleaned, stemmed and finely chopped
  • 1/4 cup walnuts, finely chopped
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste

Directions

Lightly coat a 3” cup muffin pan with cooking spray. Layer 5 phyllo sheets, lightly coating each with cooking spray. Cut four, 4-inch circles from phyllo stack. Place phyllo circles into the muffin cups. Carefully push phyllo into cup, pressing firmly against bottom and sides. Repeat process to make 16 shells.

Bake phyllo shells in preheated 350°F oven for 8 to 10 minutes or until golden. Let cool.

In a large skillet, heat 1 tablespoon oil over medium heat. Add the garlic, scallions and red pepper and cook about 1 minute.

Stir in the spinach and walnuts and cook until spinach begins to wilt, about 1 to 2 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper.

Spoon about 2 tablespoons of filling into phyllo shells. Serve immediately.


Reviews
Write a Recipe Review

Tried this recipe? Share your experience by leaving a review.

WRITE A REVIEW

Write a Recipe Review

Tried this recipe? Share your experience by leaving a review.

Your review will be held for moderation before being posted.