Description
Crispy phyllo shells filled with a savory blend of spinach, feta, sun-dried tomatoes, and kalamata olives, baked until golden and bubbly.
Ingredients
- 1 package (15 count) frozen mini phyllo shells
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup kalamata olives, chopped
- 1/4 cup plain Greek yogurt
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Arrange phyllo shells on a baking sheet.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, combine cooked spinach, feta, sun-dried tomatoes, olives, yogurt, mozzarella, and oregano. Mix well. Season with salt and pepper.
- Spoon the mixture into each phyllo shell, filling them generously.
- Bake for 12-15 minutes until the shells are golden and the filling is hot and bubbly. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: Mediterranean