Thanks to Jennifer Kinnear for this recipe.
3 Tbsp. Spinach & Herb Dip Mix
8 oz. crumbled feta cheese
1 large egg; beaten
2 packages pre-made fillo shells
14.5 oz. can diced petite tomatoes, drained
Combine the first 3 ingredients until well blended. Place the fillo shells on a cookie sheet. Fill each cup with the mixture. Bake in the oven at 400° for 6-8 minutes. Top each with tomatoes. Makes 30 servings.
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