Spinach Mushroom and Cheese Cups

Spinach Mushroom & Cheese Cups

Phyllo dough, cut into squares
3 tablespoons extra virgin olive oil
3 cups mushrooms, rinsed, trimmed and thinly sliced
1/2 onion, finely chopped
1 garlic clove, minced
1 tsp thyme
1/2 tsp oregano
9 ounce package frozen spinach, thawed
3.5 ounces goat cheese, crumbled
2 cups mozzarella cheese, shredded

Preheat oven to 350°F.
Heat the oil in a large skillet, add mushrooms, onion, garlic, thyme and oregano.  Cook, stirring, over medium-high heat for about 10 minutes.  Reduce heat to medium and stir in the spinach. Cook, stirring, about 3 minutes.  Add the goat cheese and 1 cup mozzeralla, stirring until melted.
Place phyllo dough in muffin tins and fill with spinach mixture.  Sprinkle mozarrella over the top.  Bake until golden brown, around 15 minutes.  Serve warm.

Spinach Artichoke Dip

Spinach Artichoke Dip (Olive Garden)

1 14-oz can artichoke hearts, drained
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF. Mix all ingredients in a large bowl, except bread and extra virgin olive oil.  Coat a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.  Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides. Sprinkle top of heated dip with parmesan cheese. Serve hot with grilled bread.