If you are a lover of spinach artichoke dip, then this recipe is for you! The inspiration for this appetizer came from The Fight Fat and Win Cookbook's recipe Creamy Spinach Casserole, which I have been making for years. Well actually I have been making it for decades, as the cookbook was published in 1994!
I basically swapped out the milk and cream cheese for Greek yogurt, skipped the breadcrumbs, added a little spice, and placed them into little appetizer cups. Voila! These light and crispy cups are filled with savory goodness and are guaranteed to be a crowd pleaser.
What you will need to make Spinach Artichoke Bites:
- spinach, frozen
- artichokes, canned
- water chestnuts, diced
- parmesan cheese, grated
- Greek yogurt
- garlic powder
- onion powder
- phyllo dough
What makes this Appetizer Healthy?
SPINACH - is packed full of carotenoids, vitamin C, vitamin K folic acid, iron, and calcium.
ARTICHOKES - are also full of vitamins and minerals, and rank among the most antioxidant-rich of all vegetables.
WATER CHESTNUTS - are rich in B vitamins, potassium, manganese, and copper.
PARMESAN CHEESE - is an excellent source of protein, calcium, and phosphorus, which may promote bone health.
GREEK YOGURT - is also high in protein, calcium, and phosphorus and contains probiotics, which help promote a healthy digestive tract.
ONION POWDER - contains quercetin, an antioxidant that lowers inflammation and decreases risk of heart disease and cancer. It may even help lower blood pressure.
GARLIC POWDER - contains diallyl disulfide, an anti-inflammatory compound, which may help to fight pain, inflammation and cartilage damage of arthritis.
That's a whole lot of healthy going on! Not to mention each spinach artichoke bite contains 4g of protein, 2g of fiber and only 1g of saturated fat!
How do I make Spinach Artichoke Bites?
First, you will want to cook your spinach and drain it well.
Add the Greek yogurt and combine.
Add artichoke hearts, parmesan cheese, water chestnuts, garlic and onion powder and combine.
Preheat your oven to 350 degrees.
Arrange 3 layers of phyllo dough onto a cutting board. Spread melted butter on top and then layer the remaining 3 layers on top. Cut into 12 rectangles.
Place each rectangle into the muffin pan.
Add spinach/artichoke mixture.
Sprinkle bacon crumbs on top.
Bake for 20 minutes or until dough is golden brown.
Spinach Artichoke Bites
- Muffin Pan
- 10 ounce Spinach frozen
- 6.5 ounce Marinated Artichoke Hearts finely chopped
- 8 ounce Water Chestnuts diced
- ½ cup Parmesan Cheese grated
- 5 ounce Greek yogurt plain
- ¾ teaspoon Garlic powder
- ¾ teaspoon Onion powder
- 6 sheets Phyllo dough
- 1 tablespoon Bacon crumbled
- Cook spinach.
- While spinach is cooking, finely chop the artichoke hearts and gather the rest of your ingredients.
- Drain spinach well and return to the pot. Add yogurt and combine.
- Add artichoke hearts, water chestnuts, parmesan cheese, onion powder, and garlic powder. Combine all ingredients together.
- Preheat oven to 350 degrees.
- Place 3 layers of phyllo dough onto a cutting board. Spread melted butter on top. Add the remaining 3 layers of phyllo dough. Cut into 12 rectangles.
- Push each rectangle of phyllo dough into the muffin pan.
- Add 2 tablespoon of the spinach artichoke mixture into the center of each muffin cup.
- Sprinkle with the bacon crumbs.
- Bake for 20 minutes or until the dough is golden brown.
- Cool for 5 minutes, and then remove each spinach artichoke bite out with a spoon.
- Chop the artichoke hearts up very fine and discard any hard outer layers.
- Purchase the water chestnuts already diced and save yourself time!
- Thaw the phyllo dough at room temperature for a couple of hours for easier handling. The thin layers are very fragile and will break easily.
- You can purchase phyllo cups already made, however I choose to use the phyllo dough layers and make my own (less expensive).
- I find that it is easiest to cut the dough with a pizza cutter.
- Cut the dough into thirds lengthwise and then into four rows horizontally.
- Cook the bacon until it is crisp and pat the slices down with a paper towel to help lower the saturated fat content.
Did you make this recipe? If yes, please rate it and leave a comment below and let me know what you thought. I'd love to hear!
Be sure to check out some of my other recipes:
- Stuffed Pepper Soup
- Homestyle Chicken Stew with Biscuits
- Strawberry Spinach Salad with Lime Vinaigrette