These little cups are easy and indulgent, you'll never know they're low in fat!
Best shared amongst friends, with a little wine at your next party!*This makes 6 cups, just double the recipe for 12!
Things you'll need
1 broccoli floret for each cup
2 onions (caramelized)
little oil, for the onions
1/4 can Cream of mushroom soup
6 large sheets of fillo dough
cupcake tin
about 1 ounce (or less) Feta cheese
small hand full Baby spinach
Pepper
Slice your onions, I like to slice the onion in half then slice vertically, heat up a little oil in a pan, add onions and let cook on a low heat till caramelized. While that's cooking, prepare your broccoli into florets (or just buy florets) Do not use frozen broccoli for this recipe.
Step 2
*Preheat oven to 400 degrees for 15 minutes.
Once onions are caramelized, set aside and get your fillo dough out of the fridge, take 6 large sheets (keep them together) and then slice them vertically into 4's, so you will have 4 separate sets of 6 sheets of fillo dough, take three sheets at one time and fold them in halve place in cupcake tin, you will have a little left over dough after all the cups are made...or just make more! :)
Step 3
Take your onions and cream of mushroom soup and combine them in a bowl together, add pepper.
Take about a 1/2 tsp of the mixture and place it in the bottom of the fillo cup, then take a floret of broccoli (head up) and place that on top, spoon a little more mixture on top of the broccoli head, repeat till all cups are filled!
Step 4
Bake in a preheated 400 degree oven for 20 minutes, half way through adjust oven temp to 375...once they are finished cooking, top with a bit of shredded baby spinach and a few crumbles of feta cheese, let these cool down for about 8-10 minutes before serving, sprinkle with pepper!
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| Right out of the oven! |
