|Sully, who tries to knock me into the oven nightly.|
1 bag or 1 bunch fresh spinach
1/2 cup Red bell pepper
1/2 cup onion
2 cloves garlic
1/4 cup feta cheese
1 tablespoon butter or olive oil
1 package mini fillo shells (you can use the sheets, but the shells are what makes this recipe so quick and easy)
Add the butter/olive oil to a saute pan over medium high heat. Dice the onion, bell pepper and garlic and add to the saute pan. Cook for 3-5 minutes, until soft and translucent.
Add all of the spinach and cover the pan, this will allow the spinach to steam. After 1-2 minutes, the spinach will be wilted. Turn off the stove and add the spinach mixture to a food processor with the feta and salt and pepper. Pulse until just chopped.
Spoon the filling into the fillo shells and bake in a 425 degree oven for 3-5 minutes, until warm through and a little toasty on top.
Ingredients and directions:
Place 2 or 3 slices of fresh mozzerella on the bottom of your salad plate.
Top with sliced fresh tomatoes and sliced fresh basil.
Drizzle with olive oil and balsalmic vinegar and sprinkle with a little salt and pepper. Ummm.
I served these two with Cooking Light's Tsukune or Japanese meatballs. I oven baked, instead of grilled them, and they were delicious. (http://www.myrecipes.com/recipe/tsukune-japanese-chicken-meatballs-50400000130046/).