AppetizersRecipes

Vegan Spinach Artichoke Cups

posted by Melissa Huggins December 29, 2017 3 Comments
Vegan Spinach Artichoke Cups ~ a crowd favorite tucked inside a crispy and flaky shell. 

Vegan Spinach Artichoke Cups ~ a crowd favorite tucked inside a crispy and flaky shell. 

Vegan Spinach Artichoke Cups ~ a crowd favorite tucked inside a crispy and flaky shell. 

Hey guys! New Year’s Eve is just a few days away, so I want to share a super easy and fun appetizer to help you celebrate.

You’ll just need to stop at your local grocery store and pick up these cute little pre-made phyllo shells (a.k.a. fillo or filo).You can find them in the freezer section near the desserts and pie crusts. Most places carry them and I even saw them at Walmart and Target just recently.

They are a few dollars more than regular phyllo dough, but so worth it. You won’t have to worry about the dough drying up and cracking apart. Just fill and bake!

Vegan Spinach Artichoke Cups ~ a crowd favorite tucked inside a crispy and flaky shell. 
Here’s what you’ll need:

Mini fillo shells (phyllo)
Frozen spinach
Canned artichoke hearts
Vegan mayonnaise
Vegan cream cheese
Lemon juice
Panko breadcrumbs
Nutritional yeast (or vegan parmesan)
Garlic & onion powder
Paprika
Crushed red pepper
Salt & pepper

Make sure to thaw out your spinach and squeeze out the excess water. You can use fresh spinach if preferred, just cook it down to about 1 cup. Make sure the liquid is drained as well. Now finely chop and add to a large mixing bowl.

Now rinse the canned artichoke hearts and drain really well (to avoid a watery dip). Finely chop them and add to the large mixing bowl.

Add the vegan mayonnaise, vegan cream cheese, lemon juice, breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, crushed red pepper, salt, and pepper. Combine well.

Fill the mini phyllo shells using a small spoon and place each one on a large baking tray. Top with some vegan parmesan cheese, or shredded vegan cheese if desired.

Vegan Spinach Artichoke Cups ~ a crowd favorite tucked inside a crispy and flaky shell. 

Place in preheated oven and bake for 10-12 minutes at 375° F (190° C). Bake until filling is heated throughout. Serve immediately. Sprinkle with more vegan parmesan if desired.

Voila! You’ve just made a super-easy, tasty and elegant appetizer!

Now watch them disappear in under 10 minutes! You may want to make a double batch.

You can make these bites ahead of time too. Just make the dip the 1-2 days before and place in an airtight container. Store in the fridge. When ready, just fill up the frozen fillo shells and bake as usual.

They freeze really well too. Just fill up the fillo shells and place them back in the trays they came in. Once frozen, they can be stored in an airtight container. Freeze for 2-3 months. Baking time may need to be increased by 5-10 minute

Vegan Spinach Artichoke Cups ~ a crowd favorite tucked inside a crispy and flaky shell. 

Vegan Spinach Artichoke Cups ~ a crowd favorite tucked inside a crispy and flaky shell. 

I’d love to hear from you

If you make this recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

 

Print
Vegan Spinach Artichoke Cups
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Vegan Spinach Artichoke Cups ~ a crowd favorite tucked inside a crispy and flaky shell. 

Course: Appetizer
Recipe Type: Nut-Free, Vegan
Servings: 6
Calories: 277 kcal
Author: Melissa Huggins
Ingredients
  • 30 mini fillo shells (phyllo)
  • 3 cups frozen spinach (measured frozen) thawed, squeezed of excess water & chopped finely
  • 1 14 oz can artichoke hearts , drained & finely chopped
  • 1/4 cup vegan mayonnaise
  • 1/3 cup vegan cream cheese , softened
  • 2 teaspoons lemon juice , fresh squeezed
  • 1/3 cup panko breadcrumbs
  • 2-3 tablespoons nutritional yeast (or vegan parmesan)
  • 1 teaspoon granulated garlic (use less if using garlic powder)
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper (optional)
  • 3/4 teaspoon salt , more to taste
  • fresh cracked pepper , to taste
Instructions
  1. Preheat oven to 375° F (190° C).

  2. To a large mixing bowl, add the spinach, artichoke hearts, mayonnaise, cream cheese, lemon juice, breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, crushed red pepper, salt, and pepper. Combine well. Taste for seasoning and add as needed. 

  3. Fill the mini phyllo shells using a small spoon. Place each one on a large baking tray. 

  4. Place in the oven and bake for 10-12 minutes, until filling is heated throughout. Serve immediately. Sprinkle with vegan parmesan if desired.

Recipe Notes

*Prep time doesn't include thawing time.

*Make ahead: make the dip the 1-2 days before and place in an airtight container. Store in the fridge. When ready, just fill up the frozen fillo shells and bake as usual. 


*Freeze: Fill up the fillo shells and place them back in the trays they came in. Once frozen, they can be stored in an airtight container. Freeze for 2-3 months. Baking time may need to be increased by 5-10 minutes. 


* The amount of spinach going into the bowl should be about 1 cup (a little more is fine). This is after it has been thawed and squeezed of excess water. If you use fresh spinach, just cook it down to that amount as well. 


* For an extra kick, add 1/2 teaspoon of ground cumin. 



 

 

 

Nutrition Facts
Vegan Spinach Artichoke Cups
Amount Per Serving (5 pieces)
Calories 277 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Sodium 707mg 29%
Potassium 163mg 5%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 1g
Protein 7g 14%
Vitamin A 76.8%
Vitamin C 19.7%
Calcium 6.9%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

*Pin for later*

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3 Comments

BeeH December 29, 2017 at 4:29 pm

Hi Melissa, I will make this for my romantic New Year’s eve dinner. I do not have kids and my mom and sisters stayed in Peru after the weeding we attended on Dec 1st I made your crabless cakes on Christmas eve and Success !! I did not have Worcestershire sauce so I follow yur advise and add Tamari…delicious but I I really like them with Worcestershire sauce…well I can’t attached pics of the cakes but believe me they love them..thanks Happy New Year1

Reply
Melissa Huggins December 31, 2017 at 5:14 pm

Thank you so much! I’m so happy everyone enjoyed them. Enjoy your dinner tonight! Happy New Year! 🙂

Reply
BeeH December 29, 2017 at 4:30 pm

Hi Melissa, I will make this for my romantic New Year’s eve dinner. I do not have kids and my mom and sisters stayed in Peru after the weeding we attended on Dec 1st I made your crabless cakes on Christmas eve and Success !! I did not have Worcestershire sauce so I follow yur advise and add Tamari…delicious but I I really like them with Worcestershire sauce…well I can’t attached pics of the cakes but believe me they love them..thanks Happy New Year!

Reply

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