Artichoke Spinach And Tomato 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.

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.

SPINACH AND ARTICHOKE CUPS

Steps:

• Preheat over to 350 degrees. Spray a mini muffin pan with cooking spray or lightly grease. Put each won ton wrapper in a muffin cup with the edges of the wrapper extending over the top of the cup. Bake for 5 minutes at 350 degrees.
• In the meantime, combine remaining ingredients. Spoon it into the won ton cups. Bake 12-14 minutes or until filling is warmed throughout and cup edges are golden brown.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

ARTICHOKE, SPINACH, AND TOMATO 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. Do-Ahead Steps: (1) Mix the filling up to one day ahead of time and store in the refrig