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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
14
Simple Spinach Cups
Description
This was the first recipe I ever featured on my blog. It was simple to make and delicious to eat.
add to shopping list Ingredients
1 box Birds Eye creamy spinach
1 box Phyllo cups
1/4 cup chopped red bell pepper
1/4 cup bacon bits
1/2 cup mozerella cheese, shredded
Preparation
Follow the stove top instructions on the box for the spinach. The vegetables are VERY frozen, so I poured about 6 tablespoons of water rather than 3 like the box says, just so the steam would melt the block of veggies. Do this on a medium temperature. Continue to poke and prode the block of spinach to break it up and speed up the melting process. Once about half the block is melted into normal, edible spinach, pour out the excess water so you have about 3 tablespoons left.
While you're waiting for the block to melt, arrange the 12-15 phyllo cups on a baking sheet (for easy clean up, cover a baking pan with aluminum foil). Set your oven to 350 degrees.
Once the block is totally melted, stir for about 3 minutes. Add in the 1/4 cup red bell pepper & 1/4 bacon and stir for another 3-4 minutes (taste the vegetables to make sure they're hot. Just because it's boiling doesn't mean it's cooked!)
Once all those flavors mix in well, take the pan off heat. Pour a spoonful into each cup. Don't overflow the cups, and don't worry if a few fall over- practice makes perfect. Once all the cups are filled, sprinkle mozzarella cheese over the cups. Put the tray into the oven for about 5-6 minutes, until the cheese is melted. Remove from the oven, and devour your creation!
