This was a recipe that Karen first introduced us to a couple of years ago at cooking club. We all loved it and she decided to adapt it to mini appetizer portions for Christmas this year. It worked well with her family, so we did it again for New Year's Eve. She made the chicken mixture earlier in the day and then just filled the cups and baked, so it was the perfect party appetizer.
Chicken Feta Phyllo Cups
Adapted from Food Network
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
3 boneless skinless chicken breasts, chopped into small bite-size pieces
3 cloves garlic, chopped
1 small onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
8 ounces, feta cheese, crumbled
4 boxes mini phyllo cups (15 per package)
Preheat oven to 400 degrees F.
To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings. This can be done earlier in the day and refrigerated until ready to assemble.
Fill the phyllo cups with the chicken mixture and bake for 8-10 minutes or until heated through.