Easy Spinach Artichoke Phyllo Cups Recipe – The Perfect Holiday Appetizer
Easy and impressive Spinach Artichoke Phyllo Cups recipe perfect for dinner parties and gatherings. These finger foods combine rich spinach, artichokes, cheese, and sun-dried tomatoes in crispy phyllo shells.
Equipment
Ingredients
- 12 oz frozen chopped spinach
- 8.5 oz canned artichoke
- 1 c mozzarella cheese, shredded
- 1/8 c Parmesan cheese, shredded
- 4 oz cream cheese, softened
- 5 sun dried tomatoes slivers
- 1/2 tsp garlic powder
- 1/8 tsp kosher salt
- 3 pkg Phyllo Shell cups
Instructions
- Defrost and strain frozen spinach. Be sure to remove all excess water
- Drain canned artichokes and place on a cutting board. Using a sharp knife, carefully cut the artichokes into small, bite-sized pieces
- Cut cream cheese block in half and place 4 ounces in a microwave safe bowl and nuke for 30 seconds in the microwave, just to make it soft
- Remove the sun-dried tomatoes from the oil and let the excess oil drip off back into the jar
- Place on a cutting board and cut into bite sized piecesIn a large bowl, combine all of the ingredients together, mixing carefully with a silicone spatula
- Line a baking sheet with parchment paper and empty Phyllo shells
- Spoon spinach artichoke mixture into each Phyllo shells and bake in a 350°F oven for 10 minutes, or until the Phyllo shell has become slightly crispy
- Remove from oven and let cool. Then dig in and devour or pack up in a pretty serving dish and take to your dinner party!
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