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Frozen Bacardi® Mixers come in seven refreshing flavors. Learn more about each of our great-tasting mixers or find them at a store near you.
- 1 Tbsp Olive oil
- 1 White onion
- 1# Hot Italian sausage
- 1 Cup Chopped spinach
- 1 Tsp Cumin
- 1 Cup Ricotta
- 3/4 Cup Parmesan
- 45 Phyllo dough cups
- Salt and pepper to taste
Honey Mustard Dipping Sauce
- ½ Cup Mayo
- 2 Tbsp Yellow mustard
- 1 Tbsp Dijon mustard
- 2 Tbsp Honey
- ½ Tbsp Lemon juice
- Mix all sauce ingredients in a bowl. Cover and chill in refrigerator.
- Preheat oven to 350 degrees
- Heat oil in a large non-stick pan.
- Add chopped onion and cook 3-5 minutes, stirring often until softened
- Stir in hot Italian sausage
- Cook 7-10 more minutes breaking the meat apart as it cooks until brown
- Stir in spinach and cook for 5 more minutes
- Remove from heat and let cool
- In a large bowl, mix the parmesan, ricotta, cumin and the sausage mixture. Mix well.
- Place phyllo cups on a large foil lined baking sheet about an inch apart.
- Fill with a tablespoon of the mixture to create amound of filling on top of the phyllo.
- Bake for about 20 minutes until golden brown
- Serve with honey mustard dipping sauce