Name: Spanakopita Bites with Goat Cheese and Artichokes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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

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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.

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Spanakopita Bites with Goat Cheese and Artichokes Recipe

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings appetizers

Ingredients

▢ 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

Instructions

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.