Hello, and Happy Friday!
Today I'm sharing an idea I devised last Spring ~
A stuffed egg tray, with a twist.
Almost everyone I know loves stuffed eggs, but they can be high in fat and calories.
I wanted to incorporate a lighter alternative on the plate for some guilt-free pleasure and came up with this idea~
Fresh, crispy salad 'Basket' Bites!
Mini filo cups* filled with fresh baby spinach chiffonade,
topped with a cube of marinated blue cheese (or feta), then lightly drizzled with your favorite viniagrette.
*The mini filo cups may be purchased frozen ~
I bake them off for a few minutes to crisp them, cool then fill.
You can also make your own, using 3 stacked layers of thawed filo dough, brushed with olive oil or butter, then cut into rounds with a sharp round cookie cutter and eased into mini-muffin or tart pans (spray with cooking spray first).
Baked until crisp. Allow to cool before filling.
If you make these, I hope you like them as much as my friends and family do.
Thank you so much for stopping by~ Please feel free to leave a link in the comment area to a favorite page on YOUR blog!!