Artichoke Spinach And Sun Dried Tomatoes In Phyllo Cups Recipes

SPINACH ARTICHOKE DIP PHYLLO CUPS

Steps:

• Preheat oven to 350° F. and place the mini phyllo shells on a baking sheet.
• In a medium sized bowl whisk together the cream cheese, Greek yogurt, granulated garlic, red pepper flakes, salt and pepper until smooth and creamy. Fold in the artichoke hearts, spinach and mozzarella cheese until combined.
• Divide the filling (about 2 teaspoons per shell) evenly into the phyllo shells. Bake for 10 minutes then remove from the oven and sprinkle on the parmesan cheese. Bake for another 2-3 minutes. Serve immediately.

ARTICHOKE PHYLLO CUPS

Steps:

• Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.

CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS

Steps:

• Preheat oven to 400 degrees F.
• Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
• To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
• To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP

Steps:

• Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, shallots and garlic. Stir in spinach, artichokes, tomatoes and Asiago cheese. Transfer to a greased 11x7-in. baking dish., Bake 30-35 minutes or until golden brown. Serve with tortilla chips.

SPINACH SOUFFLE-PHYLLO CUPS

Steps:

• Preheat oven to 350 degrees F.
• Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
• Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.

ARTICHOKE PARMESAN PHYLLO CUPS

Steps:

• Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender.
• Pluse 4 times or until the artichoke is finely chopped.
• Add cream cheese and process until combined.
• Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet.
• Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
• Bake at 350 degrees for 15 to 20 minutes or until heated through.

ARTICHOKE AND SUN-DRIED TOMATO QUICHE

Steps:

• In a mixing bowl, whisk the eggs, half-and-half, garlic, salt, and pepper together.
• Sprinkle grated Monterey Jack cheese over the bottom of the pie shell.
• Sprinkle the sun-dried tomatoes, artichoke hearts, and basil on top of the cheese.
• Pour the egg mixture over all.
• Sprinkle with parmesan cheese.
• Bake in a 350°F oven for about 40-45 minutes or until a knife comes out clean and top is golden brown.
• Let stand for 10 minutes.
• Cut into wedges and serve.
• **As always--cover pie crust edges w/ foil if necessary to prevent overbrowning.

ARTICHOKE, SPINACH AND SUN-DRIED TOMATOES IN PHYLLO CUPS

Steps:

• (1) Thaw the chopped spinach in a colander. Press the spinach to remove any excess water. Drain the artichokes and chop. Drain and chop the sun-dried tomatoes. (2) In a medium bowl, place the spinach, artichokes, and tomatoes. Add the grated Parmesan cheese and mayonnaise. Stir to combine. (3) Preheat the oven to 350°F. Prepare 4 mini-muffin pans by brushing the inside of each well with some of the melted butter. (4) Prepare the phyllo cups by placing one sheet of phyllo dough on a working surface. Dot the surface with melted butter using a brush. Layer a second sheet on top, and dot with butter. Repeat until there are five sheets of phyllo dough stacked. Brush the entire surface of the last layer. (5) With a 3-inch round biscuit cutter, cut out circles. Place each circle in the well of a mini-muffin pan tucking and pleating to fit. (6) Fill each phyllo cup with the prepared filling. Bake in a 350°F oven for 20-22 minutes until the phyllo is nicely golden and filling set. Serve warm or at room temperature.