Spinach-Artichoke Cups

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

Recipe from

Southern Living


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


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.

Ali Ebright, Kansas City, MO,

Southern Living

March 2013
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