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What a great idea for game day.
Same filling used in 2 different styles of nibbles.
The first uses phyllo cups and the second uses refrigerated crescent roll dough. Both are very easy and very tasty.
- 1 box chopped spinach, drained and pressed
- 1 cup ricotta cheese
- 2 beaten eggs
- 8 oz bulk sausage, browned and drained
- 1/2 cup grated parmesan cheese
- 2 tbs dry plain breadcrumbs
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 48 small phyllo cups (about the size of mini muffins) -OR-
- 2 rolls refrigerated crescent roll dough
Mix together all ingredients except phyllo cups.
Preheat oven to 350 degrees.
Place a heaping teaspoon of spinach mixture in each cup. Place on a baking sheet and bake for 10-15 minutes or until filling is set and phyllo cups are golden brown.
If using crescent roll dough, preheat oven to 375 degrees. Place about 1 tbs of filling at the wide end of the triangle and roll up as for crescent rolls. Place on ungreased baking sheet and bake for 10-12 minutes.
If you prefer to make the cups from phyllo sheets, you will need approximately 12 sheets and 1/4 cup melted butter and a mini muffin pan.
Separate the stack of 12 sheets in to 2 stacks of 6 sheets. Brush layers with melted butter and cut into 3-inch squares. You will use 1 3-inch stack per cup. Fit one sheet in cup, letting sides overhang. Repeat with remaining 5 sheets, overlapping each previous sheet. Repeat until all cups are filled. There is an excellent video on You Tube by “fifteenspatulas,” showing how this is done.
Lillian (My Recipe Journey) says
Looks so yummy and easy! =)
The recipe calls for 2 beaten eggs twice in the list of ingredients. Does it actually call for 2 or 4? Or are the additional 2 eggs for brushing on the crescent dough? It doesn't say and is quite confusing.
Judith Hanneman says
Thank you Tammy <3…I am a HORRIBLE proof reader. I will correct it now–it's only 2 beaten eggs.