Spinach Artichoke Filo Cups
Prep
13m
Cook
10m
| Category: | Other |
Ingredients
For
15
Person(s) Serving size
Recipe
| 6 ounce(s) cream cheese, softened |
| ¼ cup(s) grated parmesan cheese |
| ¼ cup(s) sour cream |
| 10 ounce(s) pkg of frozen spinach, drained and liquid squeezed out |
| 1 cup(s) quarteed artichoke hearts, drained and rinsed and roughly chopped |
| ¼ teaspoon(s) cayenne pepper |
| 4 pkgs filo cups (15 in each pkg) |
| ¼ cup(s) grated mozzarella cheese |
Spinach Artichoke Filo Cups Directions
- In a medium bowl, mix cream cheese, parmesan cheese, sour cream, mozzarella, drained spinach, artichokes and cayenne. Use a fork to roughly mix together.
- Add salt and pepper to taste
- At this point you can refrigerate for up to 3 days if needed
- When ready to serve, preheat oven to 350. Fill each filo shell with a heaping teaspoon of mixture.
- Place on baking sheet, bake for 10-12 min
- Serve immediately
