Spinach-Artichoke Bites

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 8 ounces finely chopped fresh spinach
• 12 ounces frozen artichoke hearts, thawed and coarsely chopped
• 6 ounces 1/3-less-fat cream cheese
• 1 peeled ripe avocado
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces cave-aged Gruyere cheese, grated (about 1 cup)
• 2 ounces Parmesan cheese, finely grated (about 1/2 cup), divided
• 60 frozen mini phyllo shells (such as Athens), thawed

1. Preheat oven to 350u0b0.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; saute 1 minute. Add chopped spinach and artichokes, and saute 5 minutes.
3. Place cream cheese, avocado, salt, and pepper in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add Gruyere cheese, 1 ounce Parmesan cheese, and spinach mixture, stirring well to combine. Spoon about 2 heaping teaspoons spinach mixture into each phyllo shell. Sprinkle evenly with remaining 1 ounce Parmesan cheese.
4. Bake at 350u0b0 for 10 to 12 minutes or until browned. Serve warm.

olive oil, garlic, fresh spinach, hearts, cream cheese, avocado, kosher salt, freshly ground black pepper, caveaged, parmesan cheese, phyllo shells

Taken from www.myrecipes.com/recipe/spinach-artichoke-bites (may not work)