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Creamy Chicken Fillo Cups

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Submitted by: bentleyjaro

 

Squares of phyllo dough are pressed into mini muffin pans and baked with a chicken-spinach mixture containing cream cheese, feta and mozzarella.
 

Ingredients

  • 1 8 oz package fillo dough, thawed
  • 4 tablespoons butter
  • 1 cooked chicken breast, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup onion, chopped
  • 1 garlic clove, pressed
  • 4 ounces cream cheese, softened
  • 1/4 cup feta cheese, crumbled
  • 3/4 cup mozzarella cheese, shredded
  • 15 baby spinach leaves, chopped
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • Fresh dill

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Method

Preheat oven to 350 degrees. Melt 2 tablespoons butter in a saute pan. Add peppers, onions and garlic, then saute for 6-8 minutes until tender. Combine the three cheeses in a mixing bowl. Add Worcestershire sauce and Stir well. Add peppers, onions and garlic to cheese mixture then stir well. Stir in chicken and spinach leaves. Season with salt and pepper. Lightly spray a mini muffin pan with nonstick cooking spray. Unroll fillo dough and stack 3 sheets fillo, brushing each sheet with some of the melted butter. Cut into 3 1/2" squares. Press one fillo stack into each muffin cup. Using a teaspoon, fill each fillo cup with rounded scoop of chicken-cheese mixture. Bake for 18 minutes or until fillo dough is golden brown and filling is bubbly around edges. Before serving, top each fillo cup with a sprig of fresh dill.

 

Notes:

 

Number of Servings: 6

 

Submitted by: bentleyjaro ()

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