Crisp phyllo cups filled with Parmesan spinach dip and bell peppers, topped with artichoke hearts and melted Parmesan cheese.
Course Appetizer
Cuisine Italian
Keyword mini phyllo cup appetizer, Phyllo Cup Appetizer, spinach phyllo cup
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 12phyllo cups
Calories 891kcal
Author Plating Pixels
Ingredients
12mini phyllo dough cups
110-ounce containerLa Terra Fina Spinach Artichoke & Parmesan Dip
½cupdiced red bell pepper
½cupdrained artichoke heartsquartered
½cupshredded Parmesan cheese
Instructions
Preheat oven to 375° F. Place mini phyllo cups on a parchment or foil lined baking sheet about 2-inches apart. Set aside.
Stir bell pepper into dip until well combined. Scoop mixture into phyllo cups, level with the tops. Garnish each with artichoke hearts and Parmesan cheese
Bake 8-12 minutes, or cheese is melted and lightly browned. Serve immediately.
Notes
Go for artichokes jarred in oil as they tend to have extra flavor
You can use any bell pepper for this recipe but red and yellow peppers are much sweeter
Feel free to add some red pepper flakes if you'd like a little heat
Leftovers can be stored in the fridge for 2-3 days or frozen in suitable containers
If you can't find phyllo cups a good substitute would be shortcrust pastry cups