Luckily for busy cooks, there is a convenience food for almost everything that used to be prepared at home from scratch. This recipe uses frozen mini fillo shells which can be found in the grocer’s freezer near the puff pastry and frozen pie crusts. There are several kinds of spinach artichoke dip suitable for these tarts; Jenny uses the frozen variety (Friday’s Brand), but the refrigerated kind, available at warehouse stores, works well too.
Be sure to make lots of these luscious bite-sized appetizers; they’ll go fast.
Jenny Christy’s Spinach Artichoke Tarts
3 packages (1.90 ounce - 15 shells) mini fillo shells
1 24 ounce container spinach artichoke dip, either frozen or refrigerated
1/2 cup freshly grated Parmesan cheese
- Preheat the oven to 350°.
- Place the fillo shells on a large baking sheet.
- Spoon about 1 tablespoon spinach artichoke dip into each shell.
- Sprinkle Parmesan cheese over the tarts.
- Bake in the preheated oven for 12-15 minutes or until bubbly.
- Serve warm.
Amount Per Serving
Calories 64 Calories from Fat 48
Percent Total Calories From: Fat 75% Protein 9% Carb. 16%
Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 125 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%