(change the name if you want ;o) I won’t be offended)
4 Tbsp. butter
2 Tbsp minced shallot
½ Granny Smith Apple, peeled, cored and minced
1-1/2 Tbsp Pernod, or anise-flavored liqueur
2 cups fresh spinach, chopped
1/3 cup breadcrumbs, preferably panko
3 strips cooked bacon, crumbled
4 Tbsp. Parmesan cheese, divided
½ tsp. salt
¼ tsp. pepper
15 small cooked oysters, or 8 large, cut in half (while fresh are preferable, canned work too)
1 1.9 oz. package Athens Phyllo Shells
27Preheat oven to 350 degrees Fahrenheit.
In a medium skillet over medium high heat, melt butter, add shallots and apple and sauté until softened and slightly caramelized, about 7 minutes. Add Pernod, and let simmer for few minutes until reduced. Add spinach and sauté until wilted. Transfer all to a small bowl and mix in breadcrumbs, 2 Tbsp. Parmesan cheese, salt and pepper.
Place an oyster (or half if they are large oysters...) in each Athens Phyllo Shell and top each with one Tbsp. breadcrumb mixture.
Place on a baking sheet and sprinkle remaining Parmesan over top. Bake for about 8 minutes.
Make 15 “Tart”-lets!