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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chipolte Creamed Spinach phyllo cups Recipe

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This recipe for Chipolte Creamed Spinach phyllo cups is from Mickey's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1lb.spinach
kosher salt
3 Tbsp. unsalted butter
1 small red onion, finely diced
2Tbsp. flour
2 cups milk
2 Tbsp. grated Parmesan
1 1/2 tsp chipotle hot sauce
1/4 tsp freshly grated nutmeg
Directions:
Directions:
Preheat oven to 425
Cook spinach in sakted boiling water til tender about 3 min. Drain, put into ice water, drain and squeeze excess water, finely chop.
MELT 2 TBSP BUTTER, add onion cook 5 min. add flour and remaining butter, stir 1 min. whisk in milk, cook whisking til mix comes to boil. Reduce heat simmer, stir ocasionally until thick about 8 min.
Stir into spinach, parmesan, hot sauce, nutmeg and 1 tsp salt, cook until heated through.
Put cups on sheet, fill with heaping tsp.of the spinach mix, bake for 4-5 min.

 

 

 

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