Spinach-Artichoke Bites

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Spinach-Artichoke Bites Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Frozen artichoke hearts contain no added salt, unlike the canned variety, which may contain more than 300mg per half cup.

Serves 30 (serving size: 2 cups)


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1 tablespoon olive oil
4 garlic cloves, minced
8 ounces finely chopped fresh spinach
12 ounces frozen artichoke hearts, thawed and coarsely chopped
6 ounces 1/3-less-fat cream cheese
1 peeled ripe avocado
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces cave-aged Gruyère cheese, grated (about 1 cup)
2 ounces Parmesan cheese, finely grated (about 1/2 cup), divided
60 frozen mini phyllo shells (such as Athens), thawed


Hands-on: 50 Minutes
Total: 1 Hours

1. Preheat oven to 350°.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 1 minute. Add chopped spinach and artichokes, and sauté 5 minutes.

3. Place cream cheese, avocado, salt, and pepper in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add Gruyère cheese, 1 ounce Parmesan cheese, and spinach mixture, stirring well to combine. Spoon about 2 heaping teaspoons spinach mixture into each phyllo shell. Sprinkle evenly with remaining 1 ounce Parmesan cheese.

4. Bake at 350° for 10 to 12 minutes or until browned. Serve warm.

Created date

October 2015

Nutritional Information

Calories 91
Fat 6.3 g
Satfat 1.9 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 10 mg
Iron 1 mg
Sodium 113 mg
Calcium 77 mg