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Chipotle Creamed Spinach Phyllo Cups

posted in Food & Drink > Recipes
11/21/2016
  • 1 pound baby spinach
    kosher salt 
    3 tablespoons unsalted butter
    1 small red onion, finely diced 
    2 tablespoons all purpose flour 
    2 cups milk 
    2 tablespoons grated parmesan, plus more for serving 
    1 1/2 teaspoons chipotle flavored hot sauce 
    1/4 teaspoon freshly grated nutmeg 
    45 mini phyllo shells 

  • Preheat the oven to 425 degrees F. 
    Cook the spinach in a large pot of salted boiling water until bright green and tender,3 minutes.Drain then transfer to a bowl of ice water to cool. Drain and squeeze out excess water. Finely chop and set aside 
    Melt 2 tablespoons of the butter in a skillet over medium heat. Add the onion and cook until lightly browned, 5 minutes. Add the flour and remaining 1 tablespoon butter and cook, stirring constantly, about 1 minute. Whisk in the milk. Cook,whisking constantly until the mixture comes to a boil. Reduce the heat and simmer, whisk occasionally about 8 min

  • Stir in the spinach, parm, hot sauce, nutmeg and 1 teaspoon salt and cook until heated through. Arrange the phyllo cups on 2 cooking sheets and fill each with a heaping teaspoon of the spinach mixture. Bake until the shells are hot, 4 to 5 minutes. To serve, sprinkle with additional Parm and nutmeg

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