ARTICHOKE, SPINACH, AND TOMATO PHYLLO CUPS

ARTICHOKE, SPINACH, AND TOMATO PHYLLO CUPS image

Yield 48 pcs.

Number Of Ingredients 7

8 oz. frozen, chopped spinach, well-drained
1 can (15 oz.) artichoke hearts, chopped
1/2 cup sun-dried tomatoes, oil-packed, chopped finely
1 cup grated Parmesan cheese
1 cup mayonnaise
20 sheets (1 lb.) phyllo dough (or prepared phyllo cups)
8 tbsp. melted butter

Steps:

(1) Thaw the chopped spinach in a colander. Press the spinach to remove any excess water. Drain the artichokes and chop. Drain and chop the sun-dried tomatoes. (2) In a medium bowl, place the spinach, artichokes, and tomatoes. Add the grated Parmesan cheese and mayonnaise. Stir to combine. (3) Preheat the oven to 350°F. Prepare 4 mini-muffin pans by brushing the inside of each well with some of the melted butter. (4) Prepare the phyllo cups by placing one sheet of phyllo dough on a working surface. Dot the surface with melted butter using a brush. Layer a second sheet on top, and dot with butter. Repeat until there are five sheets of phyllo dough stacked. Brush the entire surface of the last layer. (5) With a 3-inch round biscuit cutter, cut out circles. Place each circle in the well of a mini-muffin pan tucking and pleating to fit. (6) Fill each phyllo cup with the prepared filling. Bake in a 350°F oven for 20-22 minutes until the phyllo is nicely golden and filling set. Serve warm or at room temperature. Do-Ahead Steps: (1) Mix the filling up to one day ahead of time and store in the refrig