I usually make this as a dip and serve it on crostini, but the fillo shells were a nice change of pace. Perfectly bite sized!
Yield: 30 cheesy bites
Recipe:
2 (6 ounce) jars artichoke hearts, drained and chopped
1 10 oz package frozen spinach, drained and chopped
1 cup mixed Italian cheese
1 1-2 cups mozzarella cheese
3 finely chopped garlic cloves
1 8 oz pkg cream cheese, room temperature
Salt & pepper to taste
2 packages Athens mini fillo shells (15 per package) 2 (6 ounce) jars artichoke hearts, drained and chopped
1 10 oz package frozen spinach, drained and chopped
1 cup mixed Italian cheese
1 1-2 cups mozzarella cheese
3 finely chopped garlic cloves
1 8 oz pkg cream cheese, room temperature
Salt & pepper to taste
Directions:
Drain and chop spinach and place in bowl. Chop artichoke hearts and mince garlic, add to bowl. Mash cream cheese into mixture and stir, then add mozzarella and italian cheeses. Add salt and pepper to taste.
Fill shells just to the top with mixture. Bake at 350 for about 20 minutes, or until melted and slightly brown on top.
Tips:
This is a very versatile recipe - you can use just the artichokes or just the spinach, and add more or less garlic and cheese, depending on your taste (and calorie requirements!). Enjoy!
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