After a lot of work around the house (and many more projects to go) we finally had a house warming party (in May)! I’ve never really thrown such a formal party with so many people, and it ended up being more stressful than I anticipated. Making the food and getting ready was all fine, but greeting and talking to so many people was really hard for me! When my family has large parties, I generally make a few appearances in the crowd and then hide out somewhere for at least half of the party to avoid all of the small talk. I really couldn’t do that at my own party though, so I had to man-up and be social the whole time! It was really fun and a great way to get to know our neighbors and some work friends we hadn’t spent much time with. It all went pretty smooth in the end thanks to some planning and lots of help from my Didi in the hours before the party!
We made/bought an antipasto spread for the party. We had several types of olives, cheese, artichokes, pickles, bread, crackers, fruit, and spreads. Rajat made bhel, an indian snack with potato, peanuts, and puffed rice. I made some spinach and cheese filo shells as well as chocolate chip cookies and lemon bars. We bought some Indian desserts to top it all off. It was a lot of food! We had about 45 people come, so there were plenty of mouths to eat it all up. I still can’t believe it all worked out.
These spinach and cheese filo cups were something I just threw together last minute as an additional finger food. They were pretty easy and could be made with any cheese/veggie combination. I made the cups the day before to help speed it up the day-of the party.
Spinach and Cheese Filo Cups
Makes approximately 48 mini spinach and cheese filo cups.
- 8 oz cream cheese
- about 4 oz grated parmesan
- about 4 oz grated cheddar
- 1 package frozen chopped spinach, thawed
- Salt and Pepper
- Green or red onion, optional
- 1 package of frozen filo dough, thawed according to package directions
- melted butter (about 1/2 cup worth)
- Make the Filo cups. On a lightly floured work surface, place one sheet of filo dough. Brush the dough with a light amount of melted butter being sure to reach the edges. Add another sheet of dough and brush with the butter again. Repeat this until you have 5 sheets with butter on the top sheet also. (You could do 3 sheets instead of five if you wanted).
- Cut the layered filo dough into small squares, about 3in x 3in. You will bake these in a mini muffin tin tray, so it may be helpful to have the tin out and try cutting one square first. See if it fits into the tin properly before cutting all of the squares. You want there to be some filo hanging over the edge of the muffin circle, but not too much.
- Repeat this process with another 5 sheets of filo dough in order to get 48 shells.
- Bake these mini shells according to the heat indicated on the filo package (I did mine at 350 F). Bake for just a few minutes, until the shells are just beginning to turn golden and hold their shape. Don’t cook much or else they will burn in the next cook.
- Mix the cream cheese, cheddar cheese, parmesan cheese, salt/pepper, and the onion if using. Add the spinach. Mix thoroughly. I used an electric beater for this.
- Fill the shells with the spinach and cheese mixture. You can bake them on a tray or back in the muffin tins at this point. I just put them on a tray since I only had one mini muffin tin and did not want to do two batches again.
- Bake at 350 until bubbly around the edges, about 10 minutes. I also broiled mine for about 1 minute at the end to get some extra color on the spinach and cheese.