Here's another recipe using Athens Foods' Mini Fillo Shells. I love them so much because they allow you to make appetizers or snacks so quickly! When Athens Foods asked me to develop a recipe that was a different twist on Spanakopita using these shells I knew I wanted to use goat cheese.
I use the shells right out of the oven.
This is how I get the excess moisture out of defrosted (previously frozen spinach). Put it into a tea towel and wring it out over your sink.
Chop the spinach, parsley and artichokes. I also added artichokes to this recipe!
Mix with goat cheese, add a little bit of salt and pepper.
Fill the cups and bake.
It's super simple and I just love the flavor combination from the goat cheese, spinach and artichokes!
For the ingredients and full instructions for this recipe, please check out Phyllo.com!
Disclosure: I partnered with Athens Foods for this post. I love working with them and always share with you only my personal opinions.
Spanakopita Bites with Goat Cheese and Artichokes Recipe
- 5 ounces frozen spinach, defrosted
- 1/2 can, 14.5 ounce-can artichokes, drained, slightly squeezed and chopped small
- 1 Tablespoon fresh flat leaf parsley, chopped small
- 4 ounces goat cheese
- Athens Foods Mini Fillo Shells, 15-count
- diced tomatoes
- Heat oven to 350 degrees F. Prep spinach by putting it in a clean tea towel and twisting over the sink, to drain out the liquid. Remove the spinach from the towel and chop.
- In a small bowl, mix spinach, artichokes and parsley. Add goat cheese. Season with salt (will need very little) and pepper. Portion out on mini phyllo cups.
- Bake mini phyllo cups on a foil covered baking sheet for 15 to 17 minutes, until completely heated through. Add diced tomatoes on top and serve immediately.