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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the Kitchen of Ali Ebright, Kansas City, MO. Ingredients:
1/2 (10-oz.) package frozen chopped spinach, thawed |
1 (14-oz.) can artichoke hearts, drained and chopped |
1/2 cup sour cream |
1/2 (8-oz.) package cream cheese, softened |
1/2 cup (2 oz.) shredded mozzarella cheese |
1/4 cup freshly grated parmesan cheese |
freshly ground pepper |
45 frozen mini-phyllo pastry shells |
Directions:
1. Preheat oven to 350°. Drain thawed spinach, pressing between paper towels. Stir together drained spinach, artichoke hearts, sour cream, cream cheese, mozzarella cheese, Parmesan cheese, and a dash of freshly ground pepper. Place frozen mini-phyllo pastry shells on a baking sheet. Spoon spinach mixture into shells (about 2 tsp. per cup), pressing into bottom of each cup. Bake 25 minutes or until golden and bubbly. Serve immediately.
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