To make the sauce, add all the ingredients (except the cucumber) to a food processor and mix until combined. Add the cucumber and pulse until just combined. Refrigerate for at least 2 hours.
*To save time and enhance flavor, make the sauce a day ahead of time.
To prepare the kabobs, preheat the oven to 350°F. Add the ingredients to a medium-size bowl and mix until well combined. Shape the mixture into 14-16 small logs, about 2'' long and 1'' wide. Insert a skewer into the narrow end of each log and place the logs onto a nonstick baking sheet. Bake 8-10 minutes, or until cooked through. Serve with the Tzatziki Sauce.
30 frozen mini fluted phyllo shells
1 Tbsp extra virgin olive oil
1/2 large onion, chopped
1 garlic clove, minced
3 scallions, thinly sliced
1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
1/4 cup ricotta
1 large egg, beaten
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 cup (4-oz) crumbled feta
Generous pinch of ground nutmeg
Preheat the oven to 350°F.
Arrange the mini phyllo shells 1/2" apart on 2 baking sheets. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until the onion is translucent, 5–6 minutes. Add the scallions and toss to combine. Remove the pan from the heat.
Put the spinach, ricotta, egg, parsley, dill, salt, pepper, nutmeg, and cooked onion mixture in a large bowl. Using a rubber spatula, mix well. Fold in the feta.
Fill each mini shell with a generous tablespoon of the spinach mixture. Bake for about 20 minutes, or until they are hot and cooked through. Serve warm.
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