Ingredients 2 tablespoons extra-virgin olive oil 3 cloves garlic, chopped 1/2 small yellow onion, chopped 1/4 cup sun-dried tomatoes in oil, drained, 4 to 5 pieces, chopped 1/2 bag fresh spinach, coarsely chopped 1/2 cup feta cheese, crumbled Mini Phyllo Cups, for serving Directions Heat oil in skillet over medium high heat. Add onions and season with salt and pepper. Saute 3 minutes or until onions begin to brown, then add garlic and cook until fragrant. Add the sun-dried tomatoes and spinach and cook another 3 minutes, until spinach is wilted. Add feta and taste to adjust seasonings. To serve, place phyllo cups on a serving platter and fill with spoonfuls of spinach mixture. Pop and enjoy!
