Broccoli, Sun Dried Tomato & Date Phyllo Bites

Forgive me broccoli for I have betrayed you. I told you how much I love you and then I abandoned you for who knows how long. I miss you. Lets be friends. Yay!

So now that that's settled... these are scrumptious. Tiny bites of salty and sweet goodness. Store bought mini phyllo cups are filled with a caramelized saute of broccoli, red onion, sun dried tomatoes and dates. The dates lend a chewy and sweet addition that pair so fabulously with broccoli and tang of the sun dried tomatoes. This is a quick fix and ideal as a gourmet appetizer in a perfect single bite.

Broccoli, Sun Dried Tomato & Date Phyllo Bites

24 mini phyllo cups (2 boxes)
1 head of broccoli, stems removed and chopped into 1/2 inch florettes.
1/2 cup sun dried tomatoes packed in olive oil, chopped
8 pitted dates, chopped
1 medium red onion, chopped
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup water

Pre-heat oven to 350 degrees.
Heat olive oil over medium high heat. Add onion and cook, stirring often until lightly golden. Add dates, sun dried tomatoes and broccoli. Add salt and pepper and stir well. Cook for 10 minutes stirring often. Add water and cover. Let cook until all the water is absorbed and the broccoli is half way cooked. Remove from the stove. Using a teaspoon, fill phyllo cups placed on a baking sheet lined with aluminum foil. Make sure to fill each cup equally with all the ingredients. Bake in the oven for 15 minutes or until the cups are lightly golden and broccoli is now fully cooked.