Mini Sausage and Spinach Phyllo Cups

• Meat

  • 1 lb Johnsonville hot italian sausage

• Produce

  • 1 cup Mushrooms
  • 2 cups Spinach, frozen
  • 1 White onion, medium

• Baking & Spices

  • 1 tsp Pepper
  • 45 Phyllo dough cups, mini frozen
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, light

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 3/4 cup Mozzarella cheese
  • 3/4 cup Parmesan cheese
  • 1 cup Ricotta cheese

Found on platingpixels.com

Description

Ingredients

• 1 tablespoon light olive oil
• 1 medium white onion, diced
• 1 pound Johnsonville hot Italian sausage
• ½ teaspoon salt
• 1 teaspoon pepper
• 1 cup mushrooms, chopped
• 2 cups frozen chopped spinach, thawed
• 1 teaspoon cumin
• 1 cup ricotta cheese
• ¾ cup mozzarella cheese
• ¾ cup Parmesan cheese
• 45 mini phyllo dough cups, frozen

Directions

• Preheat oven to 350º F. Heat oil to medium-high heat in a large non-stick pan or skillet. Add onion and cook 3-5 minutes, stirring often until softened. Stir in Johnsonville hot Italian sausage, salt and pepper. Cook 7–10 minutes more, breaking up meat as it cooks, until browned. Stir mushroom into pan, cook 5 minutes more. Remove from heat and cool slightly.
• In a large bowl stir together spinach, cumin and all cheeses. Stir in sausage mixture until combined.
• Place phyllo cups on a large foil lined baking sheet about 1 inch apart. Fill each with mixture, about a tablespoon in each to create a mounded top. Bake at least 20 minutes, until cheese is melted and cups are crispy. Bake in multiple sets depending on sheet size and serve right away.