Crisp phyllo cups filled with a mixture of beef wellington and spanakopita make an elegant, low calorie appetizer.
Have I ever told you how much I love appetizers or mini sized finger food? Oh yes, I love, even adore appetizers. Our Christmas party is always all finger food. It’s the same with Christmas Eve, heavy hor d’oeurves and dips. I just love it. Whoops, I already said that! Well you get the idea. This is another one of my recipes with an identity crisis. I could have just done a lightened Beef Wellington or a lightened Spanakopita but I just had to put them together. They are natural companions, almost meant for each other. It’s the spinach that really ties all of the ingredients together.
I feel so behind already this year in planning our Christmas party. I usually already have some appetizers made and in the freezer. Yikes, I haven’t started yet. I need to get on it. I have made up my menu and figured out a nice balance of hot hor d’oeurves, cold finger food and dips. There is some seafood, vegetarian and meat. I’ve got oldies but goodies and a few new recipes to try.
We have about 40 people over. It’s such a fun night. Lots of good friends. good food and drink and lots of Holiday cheer. The house is decorated inside and out. There is a fire in the fireplace. Win and beer are flowing as well as Sangria. There is food in the dining room, in the family room and on the island in the kitchen. Now if only I had a little elf to help me with the dishes.
The next day I am dead to the world. My feet hurt, my back hurts and I could sleep all day. It is so worth it. I am already thinking about what to make next year. Of course, we do a mini version again on Christmas Eve. My parents are fabulous cooks and bring lots of appetizers. My hubby makes the most fabulous Chicken Satay and we are set. What are some of your favorite finger foods?
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Beef Wellington Spanakopita Bites
- 1/3 lb lean ground beef
- 8 oz mushrooms
- 2 tbsp chopped Shallot
- 1 garlic clove chopped
- 2 tsp fresh thyme divided
- 1 tbsp soy sauce low sodium
- 1 tsp kosher salt divided
- 1/4 tsp fresh ground black pepper divided
- 10 oz Frozen chopped spinach defrosted and squeezed dry
- 2 oz Fat-free feta crumbled
- 45 phyllo cups
Preheat oven to 375°.
Spray a 9 x 13 inch baking pan with cooking spray.
In a large skillet over medium high heat, cook beef until brown and crumbly.
In a food processor, pulse mushrooms, shallots and garlic until mixture is minced.
Add minced mushrooms, 1 tsp. thyme, soy sauce, ½ tsp. salt and 1/8 tsp. pepper to skillet with the beef. Stir well. Then let the mushroom mixture cook without stirring for 3 minutes. Stir once and let cook until all the liquid is absorbed. Turn off the heat.
Stir spinach and feta into the beef mixture.
Place Phyllo cups on a baking dish and cook for about 5 minutes until hot.
Fill Phyllo cups with ½ tbsp. of filling and serve.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy appetizer recipes: