Creamed Spinach Phyllo Cups

• 30 mini phyllo shells (such as Athens)
• Cooking spray
• 1 tablespoon canola oil
• 2 teaspoons minced fresh garlic
• 2 (6-ounce) bags baby spinach
• 1/4 teaspoon salt
• 2 tablespoons whipping cream
• 3 ounces 1/3-less-fat cream cheese
• 1/2 ounce Parmigiano-Reggiano cheese, very thinly shaved

1. Preheat oven to 425u0b0.
2. Arrange phyllo shells in a single layer on a foil-lined baking sheet. Lightly coat shells with cooking spray. Bake at 425u0b0 for 4 minutes or until lightly browned and very crisp.
3. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute or until fragrant but not browned, stirring frequently. Coarsely chop 1 bag of spinach. Add chopped spinach to pan; cook 2 minutes or until spinach wilts, tossing frequently. Chop remaining spinach; add to wilted spinach in pan. Cook 2 minutes or until spinach wilts, tossing frequently. Sprinkle spinach mixture with salt; toss well. Stir in cream and cream cheese; cook 1 minute or until cheese melts and sauce is thoroughly heated. Remove pan from heat.
4. Spoon about 1 tablespoon spinach mixture into each shell. Top evenly with Parmigiano-Reggiano.

phyllo shells, cooking spray, canola oil, fresh garlic, baby spinach, salt, whipping cream, cream cheese, cheese

Taken from www.myrecipes.com/recipe/creamed-spinach-phyllo-cups (may not work)