Description
Delicious and easy-to-make Spinach Artichoke Phyllo Bites that are perfect for any gathering.
Ingredients
Scale
- 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 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.
- 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.
- 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.
- 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.
- 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!).
Notes
- These bites can be prepared ahead of time and stored in the refrigerator before baking.
- They also freeze well; just bake from frozen for an additional 5-10 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg