Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
50 Mins
Total Time
1 Hour
Serves 30 (serving size: 2 cups)

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

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.

Ratings & Reviews

nice appetizer

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

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!