Mini Shrimp Phyllo Cups With Dill Pesto And Feta

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Big Girls Small Kitchen


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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

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