Hoffman Media


Spinach-Artichoke Phyllo Cups

Spinach-Artichoke Phyllo Cups

1 teaspoon olive oil 

1 (6-ounce) bag fresh baby spinach

1/4 cup finely chopped canned artichoke hearts

3 tablespoons mayonnaise

2 tablespoons sour cream

2/3 cup freshly finely grated Parmesan cheese

1/8 teaspoon garlic salt

1/8 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

30 mini phyllo cups, such as Athens

• Preheat oven to 350°.

• In a large nonstick sauté pan, heat olive oil over medium-high heat. Add spinach, stirring until wilted and tender, 1 to 2 minutes. 

• Transfer spinach to a small bowl, and cut into small pieces, using kitchen scissors. Drain any remaining liquid. 

• Add artichokes, mayonnaise, sour cream, Parmesan cheese, garlic salt, black pepper, and cayenne pepper to spinach, stirring to combine. Evenly divide spinach mixture among phyllo cups. Place phyllo cups on a rimmed baking sheet. 

• Bake until filling is hot and cheese is melted, 10 to 12 minutes.  

• Serve immediately.

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