Spinach-Artichoke Bites

30
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"Using frozen artichoke hearts reduces the amount of sodium by up to 300 mg versus using canned."

Original recipe yields 30 servings
OK

Nutritional

  • Serving Size: 1 (43.4 g)
  • Calories 76.6
  • Total Fat - 4.6 g
  • Saturated Fat - 2 g
  • Cholesterol - 9.4 mg
  • Sodium - 130.5 mg
  • Total Carbohydrate - 6.2 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.4 g
  • Protein - 3.1 g
  • Calcium - 71.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°.

Step 2

Heat a large nonstick skillet over medium-high heat. Add the oil to the pan. Add the garlic; saute 1 minute.

Step 3

Add the chopped spinach and artichokes. Saute for 5 minutes.

Step 4

Place cream cheese, avocado, salt, and pepper in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add the Gruyere cheese, 1 ounce Parmesan cheese, and teh spinach mixture, stirring well to combine.

Step 5

Spoon about 2 heaping teaspoons spinach mixture into each phyllo shell. Sprinkle evenly with the remaining Parmesan cheese.

Step 6

Bake at 350° for 10 to 12 minutes or until browned. Serve warm.

Tips & Variations


No special items needed.

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