* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
Chipotle Creamed Spinach Phyllo Cups
Food & Drink
1 pound baby spinach
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