one 10 ounce package frozen chopped spinach, drained and liquid squeezed out
1cupquartered artichoke hearts, drained, rinsed, and roughly chopped
salt and pepper to taste
45-60Athens Phyllo Shells (3-4 packages)
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.