Photo: Dana DeVolk
Shrimp Phyllo Cups with Dill Pesto and FetaMini Shrimp Phyllo Cups with Dill Pesto and FetaDill-Almond Pesto
13 ingredients
Makes 30 bitesMakes about 1 cup
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Estimated Nutrition (whole recipe, rough)
427
Calories
34g
Protein
24g
Fat
23g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes