Spinach and Cheese Cups

These were okay, nothing to write a song about.

Spinach and Cheese Cups

2 (2.1 oz) packages frozen mini Fillo shells
1/3 c. frozen, chopped spinach (thawed, and squeezed dry and loosely packed)
½ c. shredded mozzarella cheese
¼ c. parmesan cheese
¼ c. ricotta cheese
¼ c. sun dried tomatoes, drained
2 Tbsp. chopped prosciutto
¼ tsp. garlic powder

1. Preheat oven to 375˚ and place fillo shells on a large, flat baking sheet.
2. Stir together remaining ingredients in a medium bowl and spoon into the shells.
3. Bake for 12 to 15 minutes or until cheese is melted and tops are lightly browned.

Yield 30 cups