Name: Spinach Artichoke Bites: Crispy and Creamy Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 0.5 cup plain Greek yogurt; 10 oz frozen chopped spinach, thawed and squeezed dry; 14 oz canned artichoke hearts, drained and finely chopped; 2 cloves garlic, minced; 0.5 cup freshly grated Parmesan cheese; 0.5 cup shredded low-moisture mozzarella cheese; 0.25 cup crumbled feta cheese; 0.5 tsp red pepper flakes; 0.5 tsp kosher salt; 0.25 tsp freshly cracked black pepper; 30 pre-baked phyllo shells; 1 tbsp fresh chives, finely snipped; 0.25 tsp smoked paprika

Ingredients

8 oz cream cheese, softened

0.5 cup plain Greek yogurt

10 oz frozen chopped spinach, thawed and squeezed dry

14 oz canned artichoke hearts, drained and finely chopped

2 cloves garlic, minced

0.5 cup freshly grated Parmesan cheese

0.5 cup shredded low-moisture mozzarella cheese

0.25 cup crumbled feta cheese

0.5 tsp red pepper flakes

0.5 tsp kosher salt

0.25 tsp freshly cracked black pepper

30 pre-baked phyllo shells

1 tbsp fresh chives, finely snipped

0.25 tsp smoked paprika

Instructions

Step 1: Thaw the frozen spinach completely and place it in a clean kitchen towel. Wring vigorously over the sink until all excess moisture is removed and the spinach is bone-dry.

Step 2: Drain the canned artichoke hearts and chop into pea-sized pieces. Pat thoroughly with paper towels to remove any residual brine.

Step 3: In a large mixing bowl, combine the softened cream cheese and Greek yogurt. Beat with a spatula until smooth and no lumps remain.

Step 4: Fold in the minced garlic, Parmesan, shredded mozzarella, and crumbled feta cheese until evenly distributed.

Step 5: Incorporate the dried spinach, chopped artichokes, red pepper flakes, salt, and black pepper. Stir until the mixture is cohesive.

Step 6: Preheat the oven to 350°F (175°C). Arrange the phyllo shells on a parchment-lined baking sheet.

Step 7: Spoon approximately 1 tablespoon of filling into each shell. Bake for 12-15 minutes until the filling is heated through and the edges of the shells are golden brown.

Step 8: Garnish with fresh chives and a light dusting of smoked paprika before serving.

Tips & Variations

Make sure to squeeze out as much moisture from the spinach as possible to prevent soggy bites.

Try adding a bit of lemon zest to brighten the flavor of the filling.

Use fresh spinach instead of frozen for a lighter texture, but cook and drain thoroughly before mixing.

For a spicier kick, increase the red pepper flakes or add a dash of hot sauce to the filling.

Substitute the feta with goat cheese for a tangier taste.

Storage

Store any leftover spinach artichoke bites in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes until heated through and the shells regain crispness. Avoid microwaving to keep the phyllo shells crispy.

FAQs

Can I prepare the filling ahead of time?

Yes, you can prepare the filling up to one day in advance and refrigerate it. Just give it a good stir before spooning it into the phyllo shells.

What if I can’t find pre-baked phyllo shells?

If you can’t find pre-baked phyllo shells, you can make your own by layering phyllo dough sheets brushed with melted butter into mini muffin tins and baking them until golden and crisp.