Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz water-packed artichoke hearts, drained and finely minced
  • 4 oz Neufchâtel or light cream cheese, softened
  • 0.5 cup plain non-fat Greek yogurt
  • 3 cloves garlic, grated into a paste
  • 0.5 cup freshly grated Parmigiano-Reggiano cheese
  • 0.25 cup part-skim shredded mozzarella cheese
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 pinch red pepper flakes
  • 1 tsp fresh lemon zest
  • 30 individual mini phyllo shells (2 packs of 15)
  • 1 tbsp fresh chives, finely snipped

Instructions:

  1. Place the thawed spinach and minced artichokes in a clean kitchen towel and wring over the sink until no more liquid escapes. Ensure the vegetables are bone-dry to prevent soggy pastry.
  2. In a large mixing bowl, combine the softened Neufchâtel, Greek yogurt, grated garlic, parmesan, mozzarella, salt, black pepper, red pepper flakes, and lemon zest. Mix until the base is smooth and emulsified.
  3. Fold the dried spinach and artichoke hearts into the cheese mixture until evenly distributed.
  4. Preheat your oven to 350°F (175°C). Arrange the mini phyllo shells on a rimmed baking sheet.
  5. Using a small spoon or a piping bag, fill each phyllo shell with the spinach and artichoke mixture, slightly mounding the top.
  6. Bake for 12 minutes until the filling is heated through and the edges of the phyllo shells reach a mahogany-colored, crispy finish.
  7. Remove from the oven and garnish with snipped fresh chives before serving immediately.