Spinach bites

Photo by Savvy Nana

Spinach & Artichoke Bites was a new addition to last year’s Thanksgiving Menu.  My family loved them!  They will be making a repeat appearance this year.

These Spinach & Artichoke Bites are super easy to make and they freeze well so you can make them in advance for large parties.  Just pop them in the oven to re-heat before serving.

In this recipe I used refrigerated crescent dough that I pressed into mini muffin tins.  An easier way would be to use frozen filo cups.  You can buy them at your local grocery store.  You’ll find them in the frozen section next to the frozen pie crusts.   That’s what we did for my mom’s 80th. Birthday Party!

If you’re going to be using filo cups you can make the filling ahead of time and store in the fridge until you’re ready to fill the cups.  I don’t recommend freezing the filling as it will get too watery.

Makes 24

Ingredients:

1 can refrigerated crescent dough – any brand will do

1 box frozen chopped spinach – thawed

2 large pieces marinated artichoke hearts – chopped

4 oz. cream cheese – softened

1 cup sour cream

1 cup shredded mozzarella cheese

cooking spray

Directions:

Coat mini muffin tins with cooking spray.

Roll out 1 section of crescent dough on a lightly floured surface.  Pinch seams together to make one large rectangular piece.

Cut dough into 12 squares using a pizza cutter.  They don’t have to be neat and perfect.

Press a dough square into the muffin tin.  Arrange it so that it covers at least a bit of the sides.  Don’t let the dough overflow out of the cup.  It doesn’t need to look perfect, but you should pinch any holes closed.

Drain the spinach and squeeze all the liquid out.  You can use a clean dish towel to squeeze liquid out.  Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out.

Place into mixing bowl.

Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach.  Mix very well.

Drop about a teaspoon of spinach mixture into the crescent dough shells.

Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown.

Serve hot or cold.

To freeze place them in freezer bags.  Use parchment paper between layers.  Wrap sealed freezer bag in foil and place the whole thing in another freezer bag.  You can store this for about 3 months in the freezer.

Reheat frozen bites in 375 degree oven for 12-15 minutes.  I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.

Spinach & Artichoke Bites
Print Recipe
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Spinach & Artichoke Bites
Print Recipe
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Bites
Instructions
Crescent Cups
  1. Coat mini muffin tins with cooking spray.
  2. Roll out 1 section of crescent dough on a lightly floured surface. Pinch seams together to make one large rectangular piece.
    dough
  3. Cut dough into 12 squares using a pizza cutter.
    dough
  4. They don't have to be neat and perfect.
    dough
  5. Press a dough square into the muffin tin. Arrange it so that it covers at least a bit of the sides. Don't let the dough overflow out of the cup. It doesn't need to look perfect, but you should pinch any holes closed.
    dough cups
Filling
  1. Drain the spinach and squeeze all the liquid out. You can use a clean dish towel to squeeze liquid out. Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out. Place into mixing bowl.
  2. Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach. Mix very well.
    Filling
  3. Drop about a teaspoon of spinach mixture into the crescent dough shells.
    Filled cup
  4. Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown. Serve hot or cold.
Recipe Notes

To freeze place them in freezer bags.  Use parchment paper between layers.  Wrap sealed freezer bag in foil and place the whole thing in another freezer bag.  You can store this for about 3 months in the freezer.

Reheat frozen bites in 375 degree oven for 12-15 minutes.  I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.

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