Description
These Spinach Artichoke Bites are crispy, creamy, and packed with savory flavors. Using pre-baked phyllo shells filled with a rich mixture of cream cheese, Greek yogurt, spinach, artichoke hearts, and a blend of cheeses and spices, they make a perfect appetizer or party snack ready in just 30 minutes.
Ingredients
Scale
Filling
- 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
Other
- 30 pre-baked phyllo shells
- 1 tbsp fresh chives, finely snipped
- 0.25 tsp smoked paprika
Instructions
- Prepare Spinach: Thaw the frozen spinach completely. Place it in a clean kitchen towel and wring vigorously over the sink until all excess moisture is removed, ensuring the spinach is bone dry to avoid soggy filling.
- Prep Artichokes: Drain the canned artichoke hearts and chop them into pea-sized pieces. Pat thoroughly with paper towels to remove any residual brine to keep the filling fresh and flavorful.
- Mix Base: In a large mixing bowl, combine the softened cream cheese and Greek yogurt. Beat together with a spatula until the mixture is smooth and there are no lumps, providing a creamy base.
- Add Cheeses and Garlic: Fold in the minced garlic, freshly grated Parmesan, shredded mozzarella, and crumbled feta cheese until evenly distributed throughout the base mixture, adding depth of flavor and texture.
- Combine Vegetables and Spices: Incorporate the dried spinach, chopped artichokes, red pepper flakes, kosher salt, and freshly cracked black pepper. Stir until the mixture is cohesive to ensure balanced seasoning.
- Preheat Oven: Preheat your oven to 350°F (175°C). Arrange the pre-baked phyllo shells evenly on a parchment-lined baking sheet for baking.
- Fill Shells: Spoon approximately 1 tablespoon of the spinach artichoke filling into each phyllo shell, distributing the filling evenly for consistent bite-sized portions.
- Bake: Bake the filled phyllo shells for 12-15 minutes until the filling is heated through and the edges of the shells turn golden brown, achieving a crispy texture.
- Garnish and Serve: Remove from the oven and garnish each bite with fresh snipped chives and a light dusting of smoked paprika before serving for a fresh finish and a hint of smoky flavor.
Notes
- Make sure to thoroughly dry the spinach to prevent watery filling and soggy phyllo shells.
- Use pre-baked phyllo shells to save time and achieve crispiness without worrying about undercooked pastry.
- If you prefer less spice, reduce the red pepper flakes accordingly.
- You can prepare the filling in advance and refrigerate it for up to 24 hours before filling the shells.
- For a vegetarian diet, this recipe is suitable as is.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: spinach artichoke bites, appetizer, phyllo shells, creamy spinach dip, party snacks
