Easy Spinach Artichoke Phyllo Bites – VIDEO
Posted: 12/11/2013
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These spinach artichoke phyllo bites are a delicious and elegant party appetizer that you can prep a day or two in advance.
This is a sponsored post written by me on behalf of Athens®. All opinions, photos, and text are my own. As always.
Let’s be real. Entertaining can be stressful! Very stressful.
I don’t do a lot of entertaining (I have a 3-year-old and a 1-year-old so that might have something to do with it), but here are some tips:
- Pretty outfit + cute apron + glass of something tasty to drink + great music = much more fun to prepare food for friends/family. Follow this simple equation and things are already off to a good start.
- Meals that have a flexible end time = bliss. Soups, slow cooker meals, things that can be served hot, cold, AND room temp. These types of things will dramatically reduce your stress levels.
- Prepare as much in advance as possible. Dips and appetizers that can be prepared partially in advance and then finished up moments before the gathering are extremely helpful (like this recipe!).
This recipe just so happens to fall into those last two bullet points perfectly. Throw on a pretty dress, turn on some Michael Bublé Christmas music and pour yourself a glass of champagne and you’re all set.
These tasty spinach artichoke bites are great hot out of the oven but if they settle in to room temperature before they are devoured, they’ll still taste phenomenal. However, I’m pretty sure they won’t be given the chance to move into room temperature. They’ll be eaten up before they have a chance to drop even a degree in temperature!
The other great thing about these bites is that you can prepare the filling in advance and keep it in your fridge for a day or two. Then, on the day of the party, all you have to do is spoon the filling into the shells and bake for 10 minutes.
I love to keep a couple of packages of these Athens® Phyllo Shells in my freezer because they are incredibly versatile. You can put just about anything into these to make a cute little appetizer or dessert. One of my favorites is spring herbs with cream cheese. I’ve also put chocolate and pumpkin in them to create insanely easy desserts. This recipe for spinach artichoke phyllo bites might be my favorite use yet though. I love spinach artichoke ANYthing.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
-60 bites
A delicious and elegant party appetizer that you can prep a day or two in advance, these Spinach Artichoke Phyllo Bites will be a hit at your next party.
Ingredients
- 6 ounces cream cheese, softened to room temperature
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream
- 1/4 cup grated mozzarella cheese
- one 10 ounce package frozen chopped spinach, drained and liquid squeezed out
- 1 cup quartered artichoke hearts, drained, rinsed, and roughly chopped
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 45-60 Athens Phyllo Shells (3-4 packages)
Instructions
- In a medium mixing bowl, mix cream cheese, parmesan cheese, sour cream, mozzarella, drained spinach, chopped artichokes and cayenne pepper. Use a fork to thoroughly mix all ingredients. Taste and add salt and pepper as necessary. At this step, you can refrigerate cheese mixture up to 3 days.
- When you are ready to serve, preheat oven to 350°F. Fill each phyllo shell with a heaping teaspoon of cheese mixture so that it is full and rounded and on the top. Place on a rimmed baking sheet. Repeat until phyllo shells are all full and spinach mixture is used up.
- Bake for 10-12 minute or until heated through and golden brown. Serve immediately.
Nutrition Information
Serving: 1appetizer, Calories: 129kcal, Carbohydrates: 8g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 26mg, Sodium: 161mg, Fiber: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He loved these too!
Changes I would make: None are necessary, but I’m thinking the addition of some garlic would be wonderful.
Difficulty: Super easy!
Looking for more inspiration like these spinach artichoke phyllo bites? Check out Phyllo.com or Athens’ Pinterest page for more great fillo recipes.
Disclosure: This is a sponsored post written by me on behalf of Athens®. All opinions, photos, and text are my own. As always.
Hope says
Do you fill the shells and bake them when the shells are frozen, or do you thaw the shells first?
Rachel Gurk says
Bake them from frozen! They bake super quickly.
Frankie Carbo says
Hi Rachel,
What number in bake oven for frozen?
Rachel Gurk says
Are you asking about freezing the prepared cups? I’ve never tried that and I’m not sure it would work, they may get soggy. Are you asking for cook time or oven temperature?
T says
Have you ever tried filling with a pre-made spinach artichoke dip, or is that just pure laziness. Lol. I love your recipe I’ve just never made homemade spinach artichoke dip before and am NERVOUS!
Rachel Gurk says
I haven’t tried it that way but I think it would absolutely work! (No need to be nervous, you can totally do it! But I’m always for a good shortcut, too.)
Let me know how it turns out if you try it!
Linda Hughes says
Could these be baked and then freeze the leftovers. Then just reheat as you need them?
Rachel Gurk says
I have not tried that – if you give it a go, let me know how it turns out! My concern would be that they’d be soggy after reheating.
Debbie says
Can you use fresh spinach?
Rachel Gurk says
Yes you may – you’ll have to saute it first and squeeze as much liquid as possible out. Enjoy!
Lauren says
Can you fill the phyllo cups and travel with them not baked and then bake once you are at the party before serving? Want to make them for a party at someone’s house, but not sure best way to travel with them-30 minutes- and then serve them warm. Thanks!
Rachel Gurk says
I think they should be okay for 30 minutes. Just make sure to drain the spinach really really well before mixing everything together – that will help prevent them from getting soggy.
Lauren says
Thank you. Do they reheat well if I baked them and then traveled with them?
Rachel Gurk says
I don’t think that would work as well. You could try! Maybe don’t bake them all the way, just part of the way. I can’t make any promises though, as I haven’t experimented with it.