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Mini Shrimp Phyllo Cups With Dill Pesto And Feta

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Mini Shrimp Phyllo Cups With Dill Pesto And Feta

Ingredients

  • 30 athens mini fillo shells
  • 10 ounces medium peeled and deveined shrimp (about 24 shrimp), cooked
  • 1/2 cup dill-almond pesto (recipe follows)
  • 1/2 cup crumbled feta
  • juice of half a lemon
  • dill for garnish
  • 2 garlic cloves, peeled and smashed
  • 1/2 teaspoon coarse salt
  • 1/2 cup toasted almonds
  • 1 1/2 cups baby spinach, cleaned and torn into small pieces (about half of a 5-ounce container)
  • 1/2 cup dill leaves
  • 1 heaping tablespoon yellow raisins soaked in hot water for 15 min and sqeezed dry
  • 1/2 cup olive oil
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Published 2014-09-09 14:37:41 (2 years ago).

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