Spinach-Artichoke Phyllo Bites are delightful appetizers for your seasonal menus.
Spinach-Artichoke Phyllo Bites
Makes 30
Ingredients
- 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
Instructions
- Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Place cups in even layer on pan.
- In a medium bowl, stir together artichoke hearts, garlic, spinach, cheese, mayonnaise, sour cream, cream cheese, salt, and peppers. Divide mixture among cups.
- Bake until warmed through, about 12 to 15 minutes. Garnish with black pepper, if desired.
Notes
Kitchen Tip: Make tarts a few days ahead, and store covered in freezer. Bake from frozen before serving.
*We used canned artichoke hearts.
*We used canned artichoke hearts.
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