2 Eight Ounce Packages Cream Cheese
1/2 LB Bacon (not thick cut)
6 oz Frozen Spinach
2 packages Mini Fillo (Phyllo) Shells
1/4 cup Parmesan Cheese
Bring Cream Cheese to room temperature or place in microwave until soft.
Defrost spinach and squeeze out all the water you can until almost dry. I put mine in a few paper towels and ring the water out. Set aside.
Cut slices of bacon into small pieces and cook on med until crispy. Remove to drain on paper towels. Keep the drippings in pan.
With an electric mixer on high, beat cream cheese until fluffy, about a minute. Add about 4 tablespoons of the bacon drippings and mix again until the drippings are well incorporated. Add spinach and mix again until blended with cream cheese. Stir in by hand, the bacon and Parmesan cheese.
Use cooking spray lightly on a baking sheet lined with aluminum foil. Place mini phyllo shells on baking sheet Fill each shell just to the top, about a spoonful each. Sprinkle the tops with more Parmesan cheese. Bake at 350 degrees for 5-7 minutes or until the Parmesan on top is turning beige.
Makes 45 appetizers