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Delicious spinach artichoke bites served on a wooden platter with parsley garnish.
Alyssa

Spinach Artichoke Bites

Crispy phyllo dough shells filled with creamy, cheesy spinach artichoke dip.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 5 dozen
Course: Appetizer
Cuisine: American
Calories: 93
Ingredients Method

Ingredients
  

  • 10 oz frozen chopped spinach thawed and drained
  • 14 oz artichoke hearts drained and finely chopped
  • 8 oz regular cream cheese
  • 3/4 cup shredded parmesan
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 4 to 5 dozen mini phyllo pastry shells

Method
 

  1. Set the cream cheese out to soften. You can also put it in the microwave on defrost to soften it faster.
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. Finely mince the garlic. Drain the artichoke hearts and chop them into small pieces.
  4. Remove as much moisture from the spinach as you can by squeezing it with paper towels.
  5. Add the softened cream cheese, mayonnaise, sour cream, garlic, salt, and pepper to a medium bowl and mix until well combined.
  6. Next, add the spinach, chopped artichoke hearts, and shredded parmesan cheese. Mix well.
  7. Arrange the phyllo shells onto a baking sheet.
  8. Gently add some of the spinach mixture to each phyllo cup. We used a 1/2 tbsp round measuring spoon, slightly heaped.
  9. Place the baking sheet in the preheated oven and cook the bites for 10-12 minutes until the top edges of the shells are golden brown.
  10. They are best served warm (though still delicious if they reach room temperature).