Spinach Artichoke Phyllo Cups - a Warm and Cheesy Appetizer

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt provides similar tanginess with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive than mozzarella.

Preheat the oven to 350 degrees.

Thaw and drain 5 ounces of chopped frozen spinach, squeezing out excess water.

Open a can of artichoke hearts in brine, chop them, and add 8 ounces to the bowl.

Shred 1/2 cup of Monterey Jack cheese and add it to the bowl.

Grate 1/2 cup of real Parmesan cheese into the bowl.

Grate 1 large clove of garlic using a microplaner or chop finely, then add to the bowl.

Add 1/2 cup of mayonnaise to the mixture and stir to combine.

Add pepper to taste, but no salt, as the brine and cheeses provide enough salt.

Fill the frozen phyllo cups with the mixture using a teaspoon, creating a small mound without overfilling.

Place the filled phyllo cups in the preheated oven and bake for 7 to 10 minutes until the cheese is melted and warmed through.

Remove from the oven and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens