60 frozen mini phyllo shells (such as Athens), thawed
How to Make It
Preheat oven to 350°.
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.
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.
Bake at 350° for 10 to 12 minutes or until browned. Serve warm.
I made these according to the recipe except I couldn't find the frozen artichoke at my grocery store, so I used about 1.5 cans of quartered artichoke hearts that I rinsed to remove some of the salt. I also couldn't find the pre-made phyllo cups, so I made those from hand (would be much quicker with the pre-made ones!). The filling portion of recipe was very easy to assemble and pretty quick to put together. Really liked the blend of cheeses. Great party appetizers!
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