Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and finely chopped
  • 2 cloves garlic, minced
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup shredded low-moisture mozzarella cheese
  • 0.25 cup crumbled feta cheese
  • 0.5 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 30 pre-baked phyllo shells
  • 1 tbsp fresh chives, finely snipped
  • 0.25 tsp smoked paprika

Instructions:

  1. Thaw frozen spinach completely and place in a clean kitchen towel. Wring vigorously over the sink until all excess moisture is removed and spinach is bone-dry.
  2. Drain canned artichoke hearts and chop into pea-sized pieces. Pat thoroughly with paper towels to remove residual brine.
  3. In a large mixing bowl, combine softened cream cheese and Greek yogurt. Beat with a spatula until smooth and no lumps remain.
  4. Fold in the minced garlic, Parmesan, shredded mozzarella, and crumbled feta until evenly distributed.
  5. Incorporate the dried spinach, chopped artichokes, red pepper flakes, salt, and black pepper. Stir until the mixture is cohesive.
  6. Preheat oven to 350°F (175°C). Arrange phyllo shells on a parchment-lined baking sheet.
  7. Spoon approximately 1 tablespoon of filling into each shell. Bake for 12-15 minutes until the filling is heated through and the edges of the shells are golden brown.
  8. Garnish with fresh chives and a light dusting of smoked paprika before serving.