Spinach Artichoke Bites
These spinach artichoke bites are a delicious and elegant party appetizer. If you're a fan of spinach artichoke dip, you'll love this easy appetizer idea made with mini phyllo shells.
Servings: 15
Ingredients
- 1 package (8 ounces) frozen chopped spinach
- 1 cup quartered canned artichoke hearts
- 4 ounces cream cheese (softened to room temperature)
- ¼ cup grated Parmesan cheese
- ¼ cup sour cream
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon coarse ground black pepper
- 2 packages (1.9 ounces each) Phyllo Shells (30 shells)
Instructions
- Cook the frozen spinach until thawed, drain it well, and squeeze out as much excess liquid as you can.1 package (8 ounces) frozen chopped spinach
- Drain the artichoke hearts, rinse them well, and then drain again. Measure out 1 cup of the artichoke hearts (you may not need the whole can). Chop them into small pieces.1 cup quartered canned artichoke hearts
- In a medium mixing bowl, mix softened cream cheese, parmesan cheese, sour cream, mozzarella, drained spinach, chopped artichokes and black pepper. Thoroughly mix all ingredients.4 ounces cream cheese, ¼ cup grated Parmesan cheese, ¼ cup sour cream, ¼ cup shredded mozzarella cheese, ¼ teaspoon coarse ground black pepper
- When you are ready to serve, preheat oven to 350°F. Fill each phyllo shell with a heaping scoop of cheese mixture. Place on a rimmed baking sheet. Repeat until all the phyllo shells are filled, and cheese mixture is used up.2 packages (1.9 ounces each) Phyllo Shells
- Bake for 20 minutes, or until heated through and golden brown. Serve immediately (although the spinach artichoke bites are just as good at room temperature, too! ).
Video
Notes
- Phyllo shells: Phyllo is a flaky multi-layered Greek-style pastry often used to make baklava. You may know it as filo instead. Phyllo is somewhat similar to puff pastry but the two are made quite differently and aren't interchangeable.
- Cream cheese: For best results, use regular cream cheese. Reduced fat will work but the end result isn't as creamy. Cream cheese spreads or whipped cream cheese will not work in this recipe.
- Artichoke hearts: Be sure to buy plain canned artichoke hearts, not marinated.
- Make ahead: You can make the cheese mixture up to 3 days ahead. Refrigerate in an airtight container. When you're ready to serve the appetizers, preheat the oven to 350°F. While the oven is preheating, fill the phyllo cups and bake as directed.
- With fresh spinach: You'll need about 16 ounces of fresh spinach (such as bagged baby spinach), or about 1 cup cooked. Sauté fresh roughly chopped spinach in a skillet with a splash of oil, then squeeze out all the liquid.
Nutrition
Serving: 2spinach bites | Calories: 85kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 225mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2373IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.4mg
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