Spinach Mushroom Phyllo Cups
Servings 8
Total time 30mins
Side Dishes

Spinach Mushroom Phyllo Cups

  • Dairy Free Dairy-free
  • Vegan Vegan
large leaves



  1. Preheat oven to 350°F. Then bake phyllo shells for 10 minutes until crisp and brown.
  2. Heat olive oil and butter over medium heat. Sauté shallots until soft and translucent, about 3 minutes.
  3. Add mushrooms and cook until they release their juices, about 4 minutes. Add wine and cook down until mushroom mixture is almost dry, about 5 minutes.
  4. Sprinkle mushrooms with flour and cook for another minute.
  5. Add Silk and simmer for 3 minutes.
  6. Add chopped spinach and continue to cook until spinach is wilted and bright green, and filling has thickened (1-2 minutes).
  7. Adjust salt and pepper to taste.
  8. Spoon mixture into mini shells, filling to top.
  9. Top with Parmesan, if using.
  10. If using flaked sea salt, wait until fillo cups have baked to sprinkle.
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