Spinach-Filled Filo Cups

Ready in 1 hour

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3/4 c Ricotta Cheese; Drained
10 oz Frozen Chopped Spinach;
1 Egg; Beaten Slightly
1/8 ts Nutmeg
3 tb Pine Nuts; Chopped
4 Sheets Filo Dough
6 tb Butter; Or Margarine; melted
10 md Mushrooms; Chopped
4 tb Parmesan Cheese; Freshly grated
1/2 ts Seasoned salt

Original recipe makes 12



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 1/4s and lengthwise into 1/3s 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 on May 06, 1998

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