by Lisa Springer
as demonstrated at the March 30, 2024 meeting.
Makes: 24 portions. Serves: 12 people. Preparation time: 25 minutes.
- 1 (14 oz.) can of Artichoke Hearts
- 1 (10 oz.) package Frozen Chopped Spinach
- 1 C. Plain Greek Yogurt
- 8 oz. Cream Cheese (room temperature)
- ½ C. Grated Parmesan Cheese
- 2-3 Cloves of Garlic
- Salt & Pepper to taste
- 30 Mini Phyllo Pastry Cups*
- Cooking Spray
Pre-heat the oven to 375°F. Drain and chop the Artichokes. Thaw and drain the Spinach. Mince the Garlic.
In a large bowl, combine the Artichokes, Spinach, Yogurt, Cream Cheese, Parmesan Cheese, Garlic, Salt and Pepper. Mix until well blended. Spoon about 1-2 Tablespoons of the mixture into each Phyllo Cup.
Arrange the filled Cups on baking sheets and lightly spray Cooking Spray over the Cups. Bake for 18-20 minutes, until the Phyllo is golden brown and the filling is hot. Remove from the oven and let cool for 5 minutes before serving.
An Air Fryer can also be used, using the same method but 10-15 minutes cook time instead.
”Phyllo” - More correctly, it is "Filo" or "Yufka" in Middle Eastern or Balkan cuisines. The word in Greek is φύλλο meaning "leaf". It's the practice of stretching raw pastry dough into paper-thin sheets.
