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Spinach Artichoke Sun-dried Tomato Phyllo Bites

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Spinach Artichoke Sun-dried Tomato Phyllo Bites are a festive appetizer for the holidays. Crisp phyllo dough cups are filled with spinach artichoke dip and topped with sun-dried tomatoes and pine nuts. These are easy to put together and always a crowd pleaser! 

Spinach Artichoke Sun-dried Tomato Phyllo Bites on White Plate

SPINACH ARTICHOKE SUN-DRIED TOMATO PHYLLO BITES

Today I am sharing another recipe with you guys that is perfect for the holidays. These Spinach Artichoke Sun-dried Tomato Phyllo Bites are such a great appetizer to have at your holiday gatherings. They are festive, easy to make and the flavors are perfect together. 

These beauties start with phyllo dough cups and are filled with La Terra Fina’s Spinach Artichoke & Parmesan Dip. They are then topped with chopped sun-dried tomatoes, pine nuts and baked until bubbling. I think to garnish mine with chopped green onion or parsley to finish them off and make them festive with their red and green colors. 

Spinach Artichoke Sun-dried Tomato Phyllo Bites on wire rack

You might remember from last month’s post for Spinach Artichoke Scalloped Potatoes using La Terra Fina’s Spinach Artichoke & Parmesan Greek Yogurt Dip I shared about their company history. They started in San Fransisco Bay area in 1983 by a popular caterer known for her delicious quiches and dips. She launched La Terra Fina so everyone around the country could enjoy her wonderful foods. I am so thankful she did to help me create these delicious recipes.

You might also remember this Baked Sriracha Sweet Corn Dip and Buffalo Queso Cheese Chicken Dips which are perfect for game day or even a holiday party. One of my favorite things about La Terra Fina dips is how versatile they are. You can eat them out of the tub cold or warm along with pita chips or cut up veggies. They are also great for adding into pastas, side dishes and so much more.

Spinach Artichoke Sun-dried Tomato Phyllo Bites La Terra Fina

La Terra Fina believes that when you’re surrounded by good friends sharing stories, laughs, memories, and of course, good food, you’ve got the recipe for a great time. That’s why they have been using quality ingredients to make food you’ll want to share. Because if we’ve learned anything in the kitchen, it’s that good food is at the center of every great get-together. I believe that food really is the center of connecting people together, so their mission really resonates with me. 

I know as we share meals with family and friends during the holidays I find food to be at the center of our get togethers. I have always felt that food has a way of bringing us together throughout the year and these Spinach Artichoke Sun-dried Tomato Phyllo Bites are no exception. These are bite sized too, meaning the kids and the adults can enjoy them! 

Spinach Artichoke Sun-dried Tomato Phyllo Bites Single

HOW CAN I MODIFY THESE?

  1. Try sprinkling shredded parmesan or mozzarella cheese over these before baking. 
  2. Use sunflower seeds instead of pine nuts, walnuts or silvered almonds or leave the nuts out all together. 
  3. If you want to add a kick to these stir in some crushed red pepper into the spinach artichoke dip. 
  4. If sun-dried tomatoes aren’t your thing try using chopped roasted red peppers. 

Spinach Artichoke Sun-dried Tomato Phyllo Bites Above Wire Rack

Spinach Artichoke Sun-dried Tomato Phyllo Bites on wire rack

Spinach Artichoke Sun-dried Tomato Phyllo Bites

Yield: 15
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Spinach Artichoke Sun-dried Tomato Phyllo Bites are a festive appetizer for the holidays. Crisp phyllo dough cups are filled with spinach artichoke dip and topped with sun-dried tomatoes and pine nuts. These are easy to put together and always a crowd pleaser! 

Ingredients

Instructions

  1. Preheat the oven to 350 degrees.
  2. Lay the fillo dough cups out on a baking sheet.
  3. Using a spoon fill each fillo dough shell with the spinach artichoke & parmesan mixture. Top with the chopped sun-dried tomatoes and pine nuts.
  4. Bake for 10 to 15 minutes or until the edges of the mini fillo dough shells are golden brown.
  5. Garnish with chopped green onions or parsley. Serve warm.

Notes

I bought the mini phyllo {fillo} dough shells from my local specialty store but I think most grocery stores have them in the freezer section.


Today’s post is sponsored by La Terra Fina. As always, opinions are 100% my own. Thanks for supporting the brands that make A Cedar Spoon possible.

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