Spinach-Artichoke Cups
- 1/2 (10-oz.) package frozen chopped spinach, thawed
- 1 (14-oz.) can artichoke hearts, drained and chopped
- 1/2 cup sour cream
- 1/2 (8-oz.) package cream cheese, softened
- 1/2 cup (2 oz.) shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- Freshly ground pepper
- 45 frozen mini-phyllo pastry shells
- Preheat oven to 350u0b0. Drain thawed spinach, pressing between paper towels. Stir together drained spinach, artichoke hearts, sour cream, cream cheese, mozzarella cheese, Parmesan cheese, and a dash of freshly ground pepper. Place frozen mini-phyllo pastry shells on a baking sheet. Spoon spinach mixture into shells (about 2 tsp. per cup), pressing into bottom of each cup. Bake 25 minutes or until golden and bubbly. Serve immediately.
hearts, sour cream, cream cheese, mozzarella cheese, freshly grated parmesan cheese, freshly ground pepper, pastry shells
Taken from www.myrecipes.com/recipe/spinach-artichoke-cups (may not work)