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

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

Recipe by Cooking Light December 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

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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