This spinach phyllo tart I use my favorite spinach dip recipe as the base. It’s savory, creamy, and baked in a deliciously flaky Phyllo shell. Impress all your guests with this appetizer!

• 1/2 cup (1 stick) salted butter
• 1 clove garlic, minced
• 1 cup diced onion
• 1 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 oz. cream cheese, at room temperature
• 1/4 cup parmesan cheese
• 1 (10 oz.) bag baby spinach
• 2 boxes (1.9 oz.) Athens phyllo shells

Melt 1 stick of butter in a large skillet over medium heat. Add garlic and onion and cook until onion is softened. 2 to 3 minutes. Pour in heavy cream and bring to boil. Reduce to a simmer and let the mixture thicken for 1 to 2 minutes. Season with salt and pepper. Stir in cream cheese and Parmesan and mix until smooth. Add spinach and cook, stirring occasionally, until the spinach is fully wilted. Set aside mixture.

Preheat oven to 350 degrees F. Spoon mixture into phyllo shells. Place on baking sheet. Bake for 5 minutes or until hot.