SHRIMP SPANAKOPITA CUPS ON A BED OF WARM TOMATO CO

SHRIMP SPANAKOPITA CUPS ON A BED OF WARM TOMATO CO image

Yield makes 6 servings

Number Of Ingredients 14

½ Pound cooked peeled shrimp, chopped
1 10-ounce package frozen spinach, thawed and drained well
1 8-ounce container plain yogurt
1 8-ounce package feta cheese, crumbled
¼ cup oil-packed, drained, chopped sun dried tomatoes
1 teaspoon Greek seasoning
¼ teaspoon each salt and pepper
12 sheets phyllo dough, thawed in refrigerator
¼ cup butter, melted
2 tablespoons olive oil
1 teaspoon minced garlic
2 14.5-ounce cans diced Italian style tomatoes, drained
1/3 cup chiffonade cut (thin ribbons) fresh basil
garnish: 6 sprigs basil

Steps:

PREHEAT oven to 350. COMBINE shrimp, spinach, yogurt, feta, sun dried tomatoes, Greek seasoning, salt, and pepper in large bowl. BRUSH each sheet of phyllo with melted butter then cut stack in half widthwise. MIST a 6-compartment jumbo muffin pan with non-stick cooking spray. Place 4 sheets in each compartment, gently flattening the excess around edges to make a rim. Fill with shrimp mixture and press down to level. BAKE at 350 for about 20 minutes, or until edges begin to brown and center is hot. WHILE cooking, heat olive oil and garlic in large non-stick skillet over medium heat until hot. Add tomatoes and cook for 15 minutes, stirring occasionally. SERVE cups hot on a bed of warm tomatoes. Sprinkle basil ribbons over top. Garnish with sprig of basil on the side.