Spinach, Asiago and Artichoke Phyllo Cups
2018-01-30 17:57:15
Yields 30
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Nutrition Facts
Serving Size
440g
Yields
30
Amount Per Serving
Calories 778
Calories from Fat 439
% Daily Value *
Total Fat 50g
77%
Saturated Fat 25g
124%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 104mg
35%
Sodium 1617mg
67%
Total Carbohydrates 53g
18%
Dietary Fiber 17g
66%
Sugars 5g
Protein 36g
Vitamin A
392%
Vitamin C
30%
Calcium
94%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 6 ounce jar of marinated artichoke hearts, drained and finely chopped
- ½ cup shredded Asiago cheese
- ¼ cup cream cheese
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste, optional
- Chives for garnish, optional
Instructions
- Preheat the oven to 350 degrees.
- Place tart shells on a baking sheet. In a small bowl, combine the spinach, chopped artichokes, cheese, cream cheese and parmesan cheese. Spoon into tart shells.
- Bake for 10-15 minutes or until lightly browned. Serve warm.
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