This recipe comes from my mom, and it’s so incredible easy and yummy, you must make it the next time you need to bring something to a party.
Or, if you’d rather have it as a dip, you can omit the tartlet shells and just serve it in a bowl with chips, a la spinach and artichoke dip.
2 packages mini phyllo cups
1 Stouffers frozen spinach souffle
1 shallot, chopped
1 tablespoon butter
1 cup mixed cheeses (I like Swiss and parmesan)
Sprinkle of ground pepper
This recipe feels a little like cheating, and it is, but that’s okay. The spinach souffle is just what you need to make these puff up like mini quiches (but so much better than the ones you buy in packages at Costco).
And the crispy, flaky shells are just the right size, and more work than you would want to do from scratch.
So, all you do is microwave the souffle for a few minutes until it’s defrosted enough to stir. Meanwhile, preheat the oven to 350 and arrange your tartlet shells on a cookie sheet (or I used this pan with sides so they wouldn’t slip off).
Heat the butter in a small skillet and saute the shallots until they are translucent.
In a bowl, combine the souffle, shallots, cheese and pepper, and spoon into tartlet shells. Mmmmm, cheese.
Bake for about 8 minutes, or until the tartlets puff up and the shells start to get browned.
These are so cheesy and wonderful, I bet you can’t eat just six. I never can.
AND, if you want something equally fantastically cheesy, try Kristin’s recipe for Puff Pastry Wrapped Brie. We did, and oh my, was it every bit as good as it sounds.
All you do is wrap a brie chunk in puff pastry smeared with jam, baste it with egg wash and bake it in the oven for 20 minutes. This is what it looks like when it goes in the oven.
Hope you’re having a happy new year so far!