1packageof 15 mini phyllo shellssuch as Athens brand, found in the freezer section
3ozfresh spinach leavestorn
1clovegarlicminced
3oz1/3 less fat cream cheesesoftened to room temperature
2tablespoonslight sour cream
¼cupshredded 2% milk Mozzarella cheese
¼cupchopped canned artichoke heartscanned without oil and drained
1teaspoongrated Parmesan cheese
black pepperto taste
crushed red pepper flakesto taste
Instructions
Pre-heat the oven to 350. Line a baking sheet with parchment paper and place the phyllo shells spread out across the sheet.
Lightly mist a large skillet with cooking spray and bring over medium heat. Add the torn spinach leaves and cook, stirring occasionally, for a couple minutes until wilted. Add the minced garlic and stir. Cook for another 30-60 seconds and transfer to a mixing bowl.
In the mixing bowl with the spinach and garlic, add the cream cheese, sour cream, Mozzarella cheese, chopped artichokes, and Parmesan cheese and stir until well combined. Add the black pepper and crushed red pepper to taste and stir again.
Spoon the filling into the phyllo cups, making sure it’s fairly evenly distributed amongst them. Transfer to the heated oven and bake for 10 minutes. Serve immediately.
Notes
To view your current WW Points for this recipe and track it in the WW app, click here!WW Points per piece: 1 (Points calculated using the recipe builder in the WW app)Nutrition Information per piece: 40 calories, 3 g carbs, 1 g sugars, 2 g fat, 1 g saturated fat, 2 g protein, 0 g fiber, 67 mg sodium (from myfitnesspal.com)Weight Watchers Points Plus: 1 per piece (P+ calculated using a WWPP calculator an the nutrition information provided)