Spinach-Artichoke Phyllo Cups

Your guests will rave about these flavor-packed, individual Spinach-Artichoke Phyllo Cups.

Spinach-Artichoke Phyllo Cups
Yield: 30 mini tarts • Preparation: 15 minutes • Cook: 1 to 2 minutes • Bake: 10 to 12 minutes
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  1. 1 teaspoon olive oil
  2. 1 (6-ounce) bag fresh baby spinach
  3. ¼ cup finely chopped canned artichoke hearts
  4. 3 tablespoons mayonnaise
  5. 2 tablespoons sour cream
  6. ⅔ cup freshly finely grated Parmesan cheese
  7. ⅛ teaspoon garlic salt
  8. ⅛ teaspoon ground black pepper
  9. ⅛ teaspoon ground cayenne pepper
  10. 30 phyllo cups
  1. Preheat oven to 350°.
  2. In a large nonstick sauté pan, heat olive oil over medium-high heat. Add spinach, stirring until wilted and tender, 1 to 2 minutes.
  3. Transfer spinach to a small bowl, and cut into small pieces, using kitchen scissors. Drain any remaining liquid.
  4. 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.
  5. Bake until filling is hot and cheese is melted, 10 to 12 minutes.
  6. Serve immediately.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime September/October 2012



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