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spinach and artichoke phyllo tartlets on a wooden board, golden crisp pastry cups filled with bubbling creamy green spinach-artichoke filling flecked with melted cheese, a few flakes of parmesan on top, warm natural light, shallow depth of field, cozy kitchen counter

Spinach and Artichoke Tartlets

A hot spinach-artichoke dip that is baked into the shell with a crisp outside and gooey inside. This is the party dip that behaves itself.
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Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings: 15 cups
Ingredients Method Notes

Ingredients
  

  • 15 mini phyllo cups pre-baked
  • 1 cup frozen chopped spinach thawed and squeezed dry
  • 3/4 cup marinated artichoke hearts drained and chopped
  • 4 oz cream cheese softened
  • 1/4 cup grated parmesan
  • 1/4 cup shredded mozzarella
  • 1 clove garlic minced

Method
 

  1. Heat oven to 375°F.
  2. Mix spinach, artichokes, cream cheese, parmesan, mozzarella, and garlic in a bowl.
  3. Spoon the filling into each phyllo cup, mounding slightly.
  4. Bake 10 to 12 minutes, until hot and the tops are golden. Serve warm.

Notes

Squeeze the spinach really dry or the filling turns watery.