Spinach-Artichoke Bites

2 Reviews
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
50 Mins
Total Time
1 Hour
Yield
Serves 30 (serving size: 2 cups)
By Sidney Fry, MS, RD
December 2015
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

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

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Ratings & Reviews

nice appetizer

pinkkadilak
December 28, 2015
12/2015 - I made this for Christmas and they were quite good. I reduced the recipe to 20 for 15 shells and that worked great. They are easy to prepare, we made the filling a day ahead.

Delicious and easy

karenfar
December 19, 2015
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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