Spinach Artichoke Bites
Delicious Spinach Artichoke Bites pair crunchy phyllo shells filled with a creamy spinach and artichoke dip. So good! The shells are easy to pick up, so finger food at it’s finest. They’re perfect for a casual Game Day or even a fancy dinner party.
They look fancy, but they’re super quick and easy to make.
Heat up the phyllo shells while you’re putting the dip together, then fill the shells. Done and serve.
You can even substitute the phyllo shells for wonton wrappers, although I like the phyllo shells better. Your call.
Making Spinach Artichoke Bites
Make sure your frozen spinach is thawed and drained.
Let’s start with the shells.
You’ll need three boxes of Phyllo shells for this recipe unless you break it down to either 15 or 30 servings. This is an option on the recipe card. You can break down the servings however you want to, but each box of shells comes with 15.
Phyllo shells are already baked, but they come frozen. The box recommends you heat them up for 3 – 5 minutes before filling, so that’s what I do.
There’s nothing to it, just place them on a baking sheet and pop them in the oven.
If you’d rather use wonton wrappers, you can. It’s more work, but here goes. Spray a mini muffin pan with non-stick spray, then place a wrapper in each cup using your finger to press down the center.
Bake them in a preheated oven set at 375° for about eight minutes, or until they look lightly browned and crispy.
Remove them from the muffin pan and let them cool on a wire rack. I did say they were more work.
While one or the other are heating up, I make the filling.
Spinach Artichoke Filling
Start by heating up the cream cheese in the microwave. Place it in a microwave safe bowl and heat just until warm, soft, and stirrable.
Then, stir in the mayonnaise, Parmesan cheese, Greek yogurt, garlic, and salt.
Once combined, add in the chopped spinach (thawed and drained), and chopped artichokes.
Time to fill the shells. I used two teaspoons; one for shoveling, one for scraping the filling off the other teaspoon. Worked great.
I heaped mine full, too. I put some in each shell, then gently press down to make sure it goes to the bottom, then I heap more on top. Yummy!
If you have any filling left over, it’s great in celery or on crackers.
Ok, once the shells are filled, it’s time to serve.
Can I make these ahead of time?
Yes, in fact, you should if you’re not ready to serve right away.
More specifically, make the filling ahead of time, then refrigerate until you’re ready to serve.
Then, heat the filling up in the microwave (to warm, not hot), while you heat the phyllo shells. The phyllo shells will get soggy if you fill them and then refrigerate, so only bake and fill the shells right before you serve.
That way the shells will be warm and crispy as they should be.
If you’re going for extra fancy, sprinkle some fresh chopped parsley on top, then serve.
More appetizers, please.
Ok, you got it. You can either use the drop down menu at the top under “Recipes,” then click on “Appetizers,” or you can check out some of my favorites below.
- Mini Mashed Tator Tots
- Easy Pizza Rolls
- Cucumber Onion Dip
- Cream Cheese Stuffed Celery
- and another recipe using phyllo shells, Jalapeño Popper Bites
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Spinach Artichoke Bites
Ingredients
- 45 phyllo shells (3 boxes — in freezer section)
- 6 oz. cream cheese
- 1/3 cup Parmesan cheese, shredded or grated
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1/4 tsp. garlic powder
- 1/4 tsp. kosher salt
- 15 oz. artichoke hearts, drained and chopped (marinated or unmarinated)
- 1 cup frozen chopped spinach, thawed and drained
Instructions
- Bake the phyllo shells per direction on box (3 – 5 minutes). While they're heating up, make the filling.
- In a microwave safe bowl, heat cream cheese until stirrable. Heat for 30 seconds and check. Heat at 15 second intervals until done.
- Mix cream cheese with Parmesan cheese, mayonnaise, Greek yogurt, garlic powder, and salt. Once combined, stir in artichokes and spinach.
- Fill warm, crispy phyllo shells with filling and serve immediately. For make-ahead directions, see Notes below. Enjoy!
Notes
Nutrition
Spinach Artichoke Bites
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