Spinach-Artichoke Bites
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Ingredients
1 tablespoon olive oil
4 garlic cloves, minced
8 ounces finely chopped fresh spinach
12 oz frozen artichoke hearts, defrosted and coarsely chopped
6 ounces 1/3 reduced-fat cream cheese
1 peeled ripe avocado
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 ounces cave-aged grated Gruyere cheese (approximately 1 cup)
2 ounces parmesan cheese, finely grated (about 1/2 cup), divided
60 frozen mini-phyllos (for example, "Athens"), defrosted
To make
Frozen artichoke hearts do not contain salt, unlike canned varieties, which can have more than 300 mg per half cup.
Preheat the oven to 350 degrees.Preheat a large nonstick skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add garlic; simmer for 1 minute. Add the chopped spinach and artichokes and simmer for 5 minutes.Put the cream cheese, avocado, salt and pepper in a large bowl; beat with a mixer on medium speed for 1 minute or until smooth. Add the gruyere cheese, 1 oz parmesan cheese, and spinach mixture, mixing well. Add about 2 teaspoons of the heaped spinach mixture to each shell fillet. Sprinkle evenly with the remaining 1 oz parmesan cheese.Bake at 350 ° for 10-12 minutes or until they are lightly browned. Serve warm.
Preheat the oven to 350 degrees.Preheat a large nonstick skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add garlic; simmer for 1 minute. Add the chopped spinach and artichokes and simmer for 5 minutes.Put the cream cheese, avocado, salt and pepper in a large bowl; beat with a mixer on medium speed for 1 minute or until smooth. Add the gruyere cheese, 1 oz parmesan cheese, and spinach mixture, mixing well. Add about 2 teaspoons of the heaped spinach mixture to each shell fillet. Sprinkle evenly with the remaining 1 oz parmesan cheese.Bake at 350 ° for 10-12 minutes or until they are lightly browned. Serve warm.
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Author:Admin
Published: 11/20/2023 8:38 PM
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