Hot Spinach & Artichoke Filo Cups

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0022 - Spinach & Artichoke Filo Cups1When you are planning to host a New Year’s Eve party, or any party for that matter, you look for hot appetizer recipes that are easy to assemble, are a quick bake in the oven just before guests arrive and are of varying textures yet flavorful to have your guests swooning. With our recipe, you will score big time in this regard as the flaky-crunchy sensation of delicate layered pastry soon gives way to a scrumptious savory filling that is especially pleasing, if not addictive.

0022 - Spinach & Artichoke Filo Cups2Back in 1996, I had the idea to prepare my Hot Spinach & Artichoke Dip to use as a filling in miniature filo cups for the Christmas party we held for my husband’s office team. Among the hors d’oeuvres served, this was the most popular along with oven baked barbecue drumettes (mini drumsticks).

Due to the festive colors of this appetizer, with the red from the sun-dried tomatoes and the fresh green parsley leaves, which resemble fresh holly sprigs when assembled, it remains a favorite of ours during the holiday season. Since this recipe is a bit messy to prepare, it is highly recommended that the filling be prepared the night before.

0022 - Spinach & Artichoke Filo Cups3Why is our recipe for Hot Spinach & Artichoke Filo Cups wicked good? The contrast in textures of the flaky-crunchy filo cup and the tasty-creamy, yet tart and cheesy spinach and artichoke filling, will have your guests coming back for more and begging you for the recipe! And, it certainly doesn’t hurt that the festive holiday presentation of this appetizer will have your guests feeling very pampered. What else could be better?

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Hot Spinach & Artichoke Filo Cups

Serving Size: Makes 45 appetizers, about 8 servings.

Hot Spinach & Artichoke Filo Cups

Why is our recipe for Hot Spinach & Artichoke Filo Cups wicked good? The contrast in textures of the flaky-crunchy filo cup and the tasty-creamy, yet tart and cheesy spinach and artichoke filling, will have your guests coming back for more and begging you for the recipe! And, it certainly doesn’t hurt that the festive holiday presentation of this appetizer will have your guests feeling very pampered. What else could be better?

Ingredients

  • 2 (6-ounce) jars marinated artichoke hearts, drained well
  • 1 (10-ounce) package frozen chopped spinach, thawed & drained well
  • 2 cloves garlic, peeled
  • 2 tablespoons fresh lemon juice
  • 1 cup mayonnaise, we use Duke’s®
  • ½ cup dairy sour cream, we use Daisy® Brand
  • 1½ cups freshly grated Parmesan cheese
  • ¼ cup finely chopped fresh chives
  • 45 small pieces of chopped sun-dried tomato packed in oil, for garnish
  • 45 fresh Italian flat leaf parsley leaves, for garnish (optional)
  • 3 (15 count) packages miniature filo cups

Directions

Preheat oven to 350ºF. Line baking sheet with parchment; set aside.

In a food processor fitted with metal blade, combine artichoke hearts, spinach, garlic cloves and lemon juice. Pulse several times or until ingredients are finely chopped. Add mayonnaise and sour cream; process until well combined. Transfer mixture to a medium bowl and stir in Parmesan cheese and chives. We like to stir in the cheese and chives, but they could be processed fine using food processor.

Fill each mini filo shell with the artichoke and spinach filling and place on prepared baking sheet. (I like to use my 1-inch spring-loaded scoop to make filling the filo cups easy.) Bake in preheated oven until heated through and golden brown, about 30 minutes.

Garnish each filled filo shell with a small piece of sun-dried tomato on top. As an option, for additional garnish, adorn the top of each baked filo cup with fresh parsley leaf using a toothpick to create a small hole and help affix it. Serve immediately.

Recipe Notes

Tips:

The filling can be prepared a day in advance and kept refrigerated until ready to use. Assemble hors d’oeuvres on the day of party (just an hour before guests arrive so shells do not get soggy) and keep refrigerated.

These hors d’oeuvres are easy to prepare—especially if the sun-dried tomatoes are chopped, parsley leaves are prepped the day of the party and the filling is prepared the day or night before.

Be sure to allow the appetizers to cool slightly before serving to prevent guests from burning their mouths.

http://wickedgoodkitchen.com/hot-spinach-artichoke-filo-cups/

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About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

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