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Spinach & Sausage Nibblers

by Judith Hannemann

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Spinach & Sausage Nibblers
Spinach & Sausage Nibblers (phyllo cup method)
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.

Spinach & Sausage Nibbles

  • 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.

Spinach & Sausage Nibblers
Spinach & Sausage Nibblers (crescent method)

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Comments

  2. Tammy says

    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.