Spanakopita Bites with Goat Cheese and Artichokes Recipe
Servings: 15 appetizers
Ingredients
- 5 ounces frozen spinach, defrosted
- 1/2 can, 14.5 ounce-can artichokes, drained, slightly squeezed and chopped small
- 1 Tablespoon fresh flat leaf parsley, chopped small
- 4 ounces goat cheese
- Athens Foods Mini Fillo Shells, 15-count
- diced tomatoes
Instructions
- Heat oven to 350 degrees F. Prep spinach by putting it in a clean tea towel and twisting over the sink, to drain out the liquid. Remove the spinach from the towel and chop.
- In a small bowl, mix spinach, artichokes and parsley. Add goat cheese. Season with salt (will need very little) and pepper. Portion out on mini phyllo cups.
- Bake mini phyllo cups on a foil covered baking sheet for 15 to 17 minutes, until completely heated through. Add diced tomatoes on top and serve immediately.
When you make this recipe...
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