Ingredients

The following ingredients have 30 Servings
  • 10 ounce package of frozen chopped spinach, thawed and squeezed to remove liquid
  • 12 ounce jar of marinated artichoke hearts, drained and chopped (See Note 1)
  • 8 ounce package of cream cheese, room temperature (See Note 2)
  • 1/2 cup (4 ounces) mayonnaise
  • 1/4 cup (2 ounces) sour cream (See Note 3)
  • 1 clove garlic, minced
  • 1/2 cup (2 ounces) freshly grated Parmesan cheese
  • 30 Phyllo shells (2 packages)

Instruction

  • Preheat oven to 350° F. Line baking sheet with parchment paper or aluminum foil. Set aside. (See Note 4)
  • Add all ingredients except for Phyllo shells to bowl of food processor fitted with steel blade. Pulse process 7 or 8 times, or until mixture is well combined and artichoke hearts are finely chopped.
  • Transfer mixture to piping bag fitted with large star tip. (See Note 5)
  • Pipe mixture into Phyllo shells and place on prepared baking sheet. Bake in preheated oven for 15 minutes, or until mixture is thoroughly heated.
  • Let cool for 10 minutes before serving. Yield: 30 Spinach Artichoke Tartlets.