Stuffed Phyllo Cups with Spinach, Feta & Sundried Tomatoes
Ingredients phyllo pastry cups — 12 to 15 cups spinach — 2 cups (finely chopped or frozen thawed, squeezed dry) feta cheese — ¾ cup (crumbled) sun‑dried tomatoes — ¼ cup (finely chopped) olive oil — 1 tbsp garlic — 2 cloves (minced) cream cheese — 3 tbsp (optional but recommended) mozzarella cheese — 2 tbsp (optional for extra creaminess) black pepper — ½ … Read more