Your guests will rave about these flavor-packed, individual Spinach-Artichoke Phyllo Cups.
Spinach-Artichoke Phyllo Cups
2014-09-26 19:31:01
Yield: 30 mini tarts • Preparation: 15 minutes • Cook: 1 to 2 minutes • Bake: 10 to 12 minutes
Ingredients
- 1 teaspoon olive oil
- 1 (6-ounce) bag fresh baby spinach
- ¼ cup finely chopped canned artichoke hearts
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- ⅔ cup freshly finely grated Parmesan cheese
- ⅛ teaspoon garlic salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper
- 30 phyllo cups
Instructions
- Preheat oven to 350°.
- In a large nonstick sauté pan, heat olive oil over medium-high heat. Add spinach, stirring until wilted and tender, 1 to 2 minutes.
- Transfer spinach to a small bowl, and cut into small pieces, using kitchen scissors. Drain any remaining liquid.
- Add artichokes, mayonnaise, sour cream, Parmesan cheese, garlic salt, black pepper, and cayenne pepper to spinach, stirring to combine. Evenly divide spinach mixture among phyllo cups. Place phyllo cups on a rimmed baking sheet.
- Bake until filling is hot and cheese is melted, 10 to 12 minutes.
- Serve immediately.
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I love your recipes but, I think one ingredient is missing from this one.
Hi Gaye,
Thank you for making us aware of that! We will make sure to update the recipe to include the 30 phyllo cups needed for this recipe.