Mini Greek Spinach Pies

• 1 tablespoon extra-virgin olive oil
• 1/2 cup scallions, finely chopped
• 1 clove garlic, minced
• 2 plum tomatoes, finely chopped (about 1 cup)
• 15 oz package frozen chopped spinach, thawed, all excess liquid squeezed out
• 1 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1/2 cup (2.5 oz) reduced fat crumbled feta
• 2 tbsp grated Parmesan cheese
• kosher salt and freshly ground black pepper
• 30 shells (2 packages) mini fillo shells (such as Athens)

1. In a medium skillet, heat the oil over medium heat. Add the scallions and garlic and cook until soft, about 2 minutes. Add the tomatoes, spinach, dill, parsley and a pinch salt. Cook about 3 to 5 minutes. Adjust salt and pepper, to taste and cook for another minute. Remove from the heat; mix in feta and parmesan cheese; set aside.
2. When ready to serve, preheat the oven to 350u0b0F. Fill the fillo cups with spinach filling, place on a baking sheet and bake until hot, about 10 to 15 minutes.

extravirgin olive oil, scallions, clove garlic, tomatoes, liquid squeezed out, dill, parsley, feta, parmesan cheese, kosher salt, shells

Taken from www.epicurious.com/recipes/member/views/mini-greek-spinach-pies-53082151 (may not work)