Here's another recipe using Athens Foods' Mini Fillo Shells. I love them so much because they allow you to make appetizers or snacks so quickly! When Athens Foods asked me to develop a recipe that was a different twist on Spanakopita using these shells I knew I wanted to use goat cheese.

I use the shells right out of the oven.

This is how I get the excess moisture out of defrosted (previously frozen spinach). Put it into a tea towel and wring it out over your sink.

Chop the spinach, parsley and artichokes. I also added artichokes to this recipe!

Mix with goat cheese, add a little bit of salt and pepper.

Fill the cups and bake.

It's super simple and I just love the flavor combination from the goat cheese, spinach and artichokes!

For the ingredients and full instructions for this recipe, please check out Phyllo.com!

Disclosure: I partnered with Athens Foods for this post. I love working with them and always share with you only my personal opinions.

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Spanakopita Bites with Goat Cheese and Artichokes Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 appetizers

Ingredients

• 5 ounces frozen spinach defrosted
• 1/2 can 14.5 ounce-can artichokes, drained, slightly squeezed and chopped small
• 1 Tablespoon fresh flat leaf parsley chopped small
• 4 ounces goat cheese
• Athens Foods Mini Fillo Shells 15-count
• diced tomatoes

Instructions

• Heat oven to 350 degrees F. Prep spinach by putting it in a clean tea towel and twisting over the sink, to drain out the liquid. Remove the spinach from the towel and chop.
• In a small bowl, mix spinach, artichokes and parsley. Add goat cheese. Season with salt (will need very little) and pepper. Portion out on mini phyllo cups.
• Bake mini phyllo cups on a foil covered baking sheet for 15 to 17 minutes, until completely heated through. Add diced tomatoes on top and serve immediately.

The post Spanakopita Bites with Goat Cheese and Artichokes appeared first on The Little Kitchen.

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Aritichoke, Leek and Potato Casserole

A wonderful twist on a potato casserole where the artichokes and leeks are the star.

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Ingredients

• 1 Tbsp plus 2 tsp extra-virgin olive oil plus more for baking dish
• 2 leeks white & light-green parts only, sliced into thin half-moons and rinsed well
• 3 celery stalks thinly sliced
• 14 oz. can of artichokes drained and coarsely chopped
• 1/2 cup low-sodium chicken broth
• 1 bar 8 oz. Neufchatel cheese, room temperature
• 2 Tbsp fresh lemon juice
• salt & pepper
• 2 medium or 1 large russet potatoes, very thinly sliced

Instructions

• Preheat oven to 425 degrees. Add oil to a large pan or skillet and bring to medium high.
• Add leeks and celery. Cook for 8 minutes, until softened and a little browned. Add artichokes, chicken broth and cheese. Stir thoroughly until combined. Take skillet off heat and add the lemon juice.
• Rub oil on the inside of a 3.75 or 4 quart gratin or baking dish with a paper towel.
• Place half of the potato slices, allowing a little overlap, arrange in a single layer. Season with salt and pepper and add all of the artichoke-leek mixture on top of the potatoes. Arrange the rest of the potato slices on top in the same manner as the bottom layer.
• Season the top potato layer with salt and pepper and brush with the remaining 2 teaspoons of oil.
• Bake for 40-45 minutes, until the sauce is bubbling and the potatoes are tender and golden brown. Allow the casserole to rest for 10 minutes before serving.

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