Mini Shrimp Phyllo Cups with Dill Pesto and Feta
- 30 Athens Mini Fillo Shells
- 10 ounces medium peeled and deveined shrimp (about 24 shrimp), cooked
- 1/2 cup Dill-Almond Pesto (recipe follows)
- 1/2 cup crumbled feta
- juice of half a lemon
- Dill for garnish
- 2 garlic cloves, peeled and smashed
- 1/2 teaspoon coarse salt
- 1/2 cup toasted almonds
- 1 1/2 cups baby spinach, cleaned and torn into small pieces (about half of a 5-ounce container)
- 1/2 cup dill leaves
- 1 heaping tablespoon yellow raisins soaked in hot water for 15 min and sqeezed dry
- 1/2 cup olive oil
- Produce
- Almonds, toasted (1/2 cup)
- Baby spinach (1 1/2 cups)
- Dill (1)
- Dill, leaves (1/2 cup)
- Lemon, juice of (1/2)
- Raisins, yellow (1 heaping tablespoon)
- Seafood
- Shrimp, medium (10 ounces)
- Condiments
- Dill-almond pesto (1/2 cup)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil (1/2 cup)
- Salt, coarse (1/2 teaspoon)
- Pasta & Grains
- Athens mini fillo shells (30)
- Dairy
- Feta (1/2 cup)
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Published October 17, 2012 (4 months ago).
42 people saved this recipe.
