10 oz Frozen Chopped Spinach, Thawed
10 medium Mushrooms, Chopped
3/4 cup Ricotta Cheese, Drained
3 tbsp Pine Nuts, Chopped
1/8 tsp Nutmeg
1 Egg, Beaten Slightly
1/2 tsp Seasoned Salt
4 tbsp Parmesan Cheese, Freshly Grated
4 Sheets Filo Dough
6 tbsp Butter Or Margarine, me
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Preheat oven to 375. Drain spinach in a strainer, using the back of a spoon to press out excess liquid. Combine drained spinach, mushrooms, ricotta cheese, pine nuts, nutmeg, egg, seasoned salt and 2 tbsp of the parmesan cheese; set aside. Brush each sheet of filo with melted margarine or butter; stack filo sheets. Cut filo crosswise into 1/4's and lengthwise into 1/3's to form 12 (4-layer) squares. Gently press each square into a muffin cup. Spoon 1/4 cup spinach mixture into each filo-lined cup. Sprinkle with remaining 2 tbsp parmesan cheese. Bake 25 minutes or until golden brown and filling is set. Remove from oven; let stand 5 minutes. Remove from cups.
Recipe by: Appetizers and Small Meals by Mable Hoffman
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May 06, 1998
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