Breakfast

Spinach Souffle-Phyllo Cups is for Breakfast.

Spinach Souffle-Phyllo Cups takes several minutes to prepare.

Spinach Souffle-Phyllo Cups takes several minutes to cook.

Spinach Souffle-Phyllo Cups makes 6 servings.

The ingredients for Spinach Souffle-Phyllo Cups are:

5 sheets phyllo dough
Olive oil cooking spray
1 package (12 oz.) spinach souffle (recommended: Stouffers)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 (2-ounce) package crumbled gogonzola cheese

Here is how you make Spinach Souffle-Phyllo Cups:

Preheat oven to 350 degrees F.Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle gogonzola cheese over spinach mixture. Return to oven for 6 minutes. Serve hot. Number of Servings: 6Recipe submitted by SparkPeople user LEIGHZ.

The nutritional information for Spinach Souffle-Phyllo Cups is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 105.7

• Total Fat: 6.3 g
• Cholesterol: 50.9 mg
• Sodium: 391.0 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 0.3 g
• Protein: 4.9 g

The dietary needs meet for Spinach Souffle-Phyllo Cups is Vegetarian