Spinach-Artichoke Phyllo Bites

Spinach-Artichoke Phyllo BitesSpinach-Artichoke Phyllo Bites are delightful appetizers for your seasonal menus.

Spinach-Artichoke Phyllo Bites
Makes 30
  • 2 (1.9-ounce) packages mini phyllo cups
  • ¾ cup finely chopped artichoke hearts*
  • 1 clove garlic, minced
  • 1 cup chopped baby spinach
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 ounce cream cheese, room temperature
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon crushed red pepper
  • Garnish: ground black pepper
  1. Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Place cups in even layer on pan.
  2. In a medium bowl, stir together artichoke hearts, garlic, spinach, cheese, mayonnaise, sour cream, cream cheese, salt, and peppers. Divide mixture among cups.
  3. Bake until warmed through, about 12 to 15 minutes. Garnish with black pepper, if desired.
Kitchen Tip: Make tarts a few days ahead, and store covered in freezer. Bake from frozen before serving.

*We used canned artichoke hearts.

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