Not ready to give up on snacks just yet and this Foodie Friday spinach treat is relatively healthy.

Greek-Style Spinach Phyllo Cups (prep. time about 30 minutes.  Makes 16 appetizers)

1 box frozen spinach, thawed

1 large clove of garlic, chopped

1 Tb. olive oil

4 oz. softened cream cheese

½ C. sour cream (plus additional to spoon on top as a garnish)

½ C. mild crumbled feta cheese

Salt and ground black pepper

1 box prepared phyllo cups

Preheat oven to 350.  Heat olive oil in a saute pan and stir in the spinach and garlic, cooking for 3-5 minutes.  Remove from heat and allow to cool.  Press the extra moisture out with paper towels. Blend together the cream cheese, sour cream, feta, salt and pepper.  Fold the cheese mixture into the spinach.  Put the phyllo cups on a parchment lined baking sheet and fill each with a spoonful of the spinach mixture.  Bake about 10 minutes until warmed through and the tops are a little browned.  Top each with a garnish of a dollop of sour cream.  Can be served hot, room temperature or cold.