Description
Delightful individual servings of creamy spinach and artichoke filling nestled in flaky pastry cups, perfect for gatherings.
Ingredients
Scale
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 package of phyllo pastry or pastry cups
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine spinach, artichoke hearts, cream cheese, sour cream, Parmesan, mozzarella, garlic, salt, and pepper. Mix until creamy.
- If using phyllo pastry, cut sheets into squares and press into a greased muffin tin. Alternatively, use pre-made pastry cups.
- Spoon the filling into the pastry cups, heaping slightly.
- Bake for 15-20 minutes, or until tops are golden and bubbly.
- Allow to cool slightly before serving.
Notes
For best results, ensure spinach is well-drained to avoid soggy cups. Can add jalapeños for a spicy kick or crumbled bacon for a meat version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 1g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg