2 Eight Ounce Packages Cream Cheese
1/2 LB Bacon
6 oz Frozen Spinach
2 packages Mini Fillo (Phyllo) Shells
1/4 cup Parmesan Cheese
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 low until crispy. Remove to drain on paper towels. Reserve the grease in pan.
Bring Cream Cheese to room temperature and put into mixing bowl. With an electric mixer on high, beat cream cheese until fluffy, about a minute. Add spinach and mix again until blended with cream cheese. Stir in by hand, the bacon and Parmesan cheese. Add about 4 tablespoons of the bacon grease and mix well.
Place mini phyllo shells on baking sheet lined with aluminum foil. Spray lightly with cooking spray. 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.