Spinach Artichoke Phyllo Cups – a Warm and Cheesy Appetizer
Whipped up in minutes from ingredients in your pantry, my Spinach Artichoke Phyllo Cups are savory, creamy and crunchy all at once. Best of all it can be made ahead of time and just popped into the oven 10 minutes before your guests arrive. You will never be scared of last minute company dropping by.
=== 🍽🍸🥩 RECIPE ===
1 pack frozen Phyllo cups
1 – 8oz. can artichoke hearts (in brine, not oil), drained and chopped
5 ounces frozen, chopped spinach, thawed and well drained
1 cup shredded Monterey Jack cheese
1/2 cup Parmesan cheese
1/2 cup mayonnaise
1 clove garlic, minced
Preheat oven to 350 degrees.
In a large bowl, combine artichoke hearts, spinach, cheeses, mayonnaise garlic, and ground pepper. Mix well. Place mini phyllo cups on a sheet pan covered in foil or parchment. Fill the cups with a teaspoon of the artichoke mixture.
Bake for 7 to 10 minutes, or until the cheese is melted and cups are warmed through.
=== 📢 PRODUCTS MENTIONED IN THIS EPISODE ===
Quartered Artichoke Hearts – https://geni.us/rezP
Athens Mini Phyllo Dough Shells – https://geni.us/c0F3jD3