Spinach Artichoke Tartlets are just in time for your New Year’s Eve appetizer table. The spinach and artichoke mixture comes together in minutes in your food processor and can be made ahead of time. Fill store-bought phyllo shells before your party, pop them into the oven for 15 minutes, and you’re ready to go. Did I mention that they are absolutely delicious?
Ingredients for Spinach Artichoke Tartlets
I used the following ingredients for this simple and delicious appetizer: Thawed frozen chopped spinach, marinated artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, freshly grated Parmesan cheese, and store-bought Phyllo shells. I bought the Phyllo shells in the frozen food section of my grocery store – close to the puff pastry.
Making the Spinach Artichoke Tartlets
I started by squeezing the liquid out of the spinach. It’s amazing how much liquid actually comes with the spinach! Then, I drained the artichoke hearts and cut them into small pieces. In doing so, I removed the tough outer leaves. I figured that if the knife wouldn’t cut through the outer leaves, the teeth would have a hard time! Anyway, that was the extent of the prep.
Next, I placed the spinach, artichokes, cream cheese, sour cream, mayonnaise, garlic, and Parmesan cheese in the bowl of my food processor fitted with a steel blade. I pulse processed the ingredients 7 or 8 times, until they were well mixed. Because I was going to pipe the spinach artichoke mixture into the Phyllo shells, I made sure that the artichokes were well chopped. Otherwise, they would clog up the piping tip!
I transferred the spinach artichoke mixture to a piping bag fitted with a large star tip. Specifically, I used the Ateco 825 star tip. I was concerned that if I used the Wilton 1M tip, pieces of the artichoke would clog it up. I piped the spinach artichoke mixture into the Phyllo shells and placed them onto a baking sheet lined with reusable parchment paper. The reason that I lined the baking sheet was to make the cleanup easier.
Once I had filled all of the shells, I placed them into a preheated 350° F oven for 15 minutes. After letting the Spinach Artichoke Tartlets cool for about 10 minutes, I served them. They were little bites of heaven! The spinach artichoke mixture was perfectly flavored with the crispy Phyllo shells an added bonus. Yum!
Spinach Artichoke Tartlets
- 10 ounce package of frozen chopped spinach, thawed and squeezed to remove liquid
- 12 ounce jar of marinated artichoke hearts, drained and chopped (See Note 1)
- 8 ounce package of cream cheese, room temperature (See Note 2)
- 1/2 cup (4 ounces) mayonnaise
- 1/4 cup (2 ounces) sour cream (See Note 3)
- 1 clove garlic, minced
- 1/2 cup (2 ounces) freshly grated Parmesan cheese
- 30 Phyllo shells (2 packages)
- Preheat oven to 350° F. Line baking sheet with parchment paper or aluminum foil. Set aside. (See Note 4)
- Add all ingredients except for Phyllo shells to bowl of food processor fitted with steel blade. Pulse process 7 or 8 times, or until mixture is well combined and artichoke hearts are finely chopped.
- Transfer mixture to piping bag fitted with large star tip. (See Note 5)
- Pipe mixture into Phyllo shells and place on prepared baking sheet. Bake in preheated oven for 15 minutes, or until mixture is thoroughly heated.
- Let cool for 10 minutes before serving. Yield: 30 Spinach Artichoke Tartlets.
Chula's Expert Tips
- Inevitably, the outer leaves of the artichoke hearts are tough and inedible. Therefore, they should be removed. Let your knife be your guide in terms of what needs to be removed and discarded, i.e., if the knife struggles to cut through the leaves, they should be discarded.
- I used light cream cheese, but you could use full-fat cream cheese.
- I used light sour cream, but you could use full-fat sour cream.
- The reason that I line the baking sheet with parchment paper is to minimize the cleanup. It's not necessary in terms of the tartlets sticking.
- I used an Ateco 825 star tip for the piping. If you don't have piping gear, you could also spoon the filling into the Phyllo cups.