Yield
Makes 15 appetizer servings

How to Make It

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.

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