Spinach-Artichoke Cups

Southern Living
From the Kitchen of Ali Ebright, Kansas City, MO.

"In place of phyllo shells, you also can bake wonton wrappers in lightly greased mini muffin cups at 350° for 5 minutes. Be sure to press the wonton edges flat against the sides before baking so they are open for filling when they crisp up."

Makes 15 appetizer servings

Ingredients

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1/2 (10-oz.) package frozen chopped spinach, thawed
1 (14-oz.) can artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 (8-oz.) package cream cheese, softened
1/2 cup (2 oz.) shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Freshly ground pepper
45 frozen mini-phyllo pastry shells

Preparation

Preheat oven to 350°. Drain thawed spinach, pressing between paper towels. Stir together drained spinach, artichoke hearts, sour cream, cream cheese, mozzarella cheese, Parmesan cheese, and a dash of freshly ground pepper. Place frozen mini-phyllo pastry shells on a baking sheet. Spoon spinach mixture into shells (about 2 tsp. per cup), pressing into bottom of each cup. Bake 25 minutes or until golden and bubbly. Serve immediately.

Created date

February 2013