Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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

Sidney Fry, MS, RD
Recipe by Cooking Light December 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
50 mins
total:
1 hr
Yield:
Serves 30 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

91 calories; fat 6.3g; saturated fat 1.9g; mono fat 2.7g; poly fat 0.7g; protein 3g; carbohydrates 6g; fiber 1g; cholesterol 10mg; iron 1mg; sodium 113mg; calcium 77mg.
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