Day 5: Western Nova Scotia

August 9, 2020

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Spinach Fillo Cups

November 19, 2017

'Tis the season for hosting and finger foods! The best thing we can do when hosting is bring foods that don't need flatware, can be easily grabbed, and are single bite style. I love Athens Fillo cups for this reason. They are a perfect, quick grab, that can be transformed into so many different finger foods, such as these cream spinach bites!

 

 

Spinach dip is always a hit at parties, but this style allows people to have portion control and not need to stand next to the dip bowl the entire time. Don't let this recipe fool you. Even with all those vegan ingredients that non-vegans often complain about, this is a HUGE hit with non-vegans and vegans alike.

 

Hostess it up!

 

Spinach Fillo Cups

 

 

Ingredients

  • 1 c of well-drained, previously frozen chopped spinach

  • ½  c  Tofutti Cream Cheese (or tofu)

  • ½  cup vegan mayo (Vegenaise or Hamilton Creek)

  • 1 ½  c shredded veg cheese of choice. I used this Mozzarella

  • 1/3 c nutritional yeast (or veg parm)

  • 1 tsp lemon juice

  • ½ tsp paprika

  • ¼ tsp cayenne

  • 3 packages 15-count frozen Fillo cups (Athens is vegan)

Instructions

 

Preheat oven to 350F.

 

In a mixing bowl, stir together ALL the ingredients. Just dump those suckers in and stir.

Spoon dip into cups and place on a baking sheet.

 

Bake in preheated oven for 14-16 minutes, until filling is melted and the shells begin to brown.

 

Serve immediately, although they cool nicely as well.

 

 

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My Journey of Fitness and Fueling

Fitness Instructor, triathlete, OCRer, backpacker, yogini, and vegan foodie to keep me energetic.

© 2020 by Plant Powered Anna.