Make Ahead Spinach Artichoke Tartlets (An Easy Appetizer) Recipe

Introduction

These Make Ahead Spinach Artichoke Tartlets are a simple and elegant appetizer perfect for any gathering. Creamy and flavorful, they combine spinach and marinated artichokes in crispy phyllo shells for a bite-sized treat everyone will love.

Ingredients

• 10 ounce package of frozen chopped spinach, thawed and squeezed to remove liquid
• 12 ounce jar of marinated artichoke hearts, drained and chopped
• 8 ounce package of cream cheese, room temperature
• ½ cup (4 ounces) mayonnaise
• ¼ cup (2 ounces) sour cream
• 1 clove garlic, minced
• ½ cup (2 ounces) freshly grated Parmesan cheese
• 30 Phyllo shells (2 packages)

Instructions

1. Step 1: Preheat the oven to 350° F and line a baking sheet with parchment paper or aluminum foil. Set aside.
2. Step 2: In a food processor fitted with a steel blade, combine all ingredients except the Phyllo shells. Pulse 7 or 8 times until the mixture is well combined and the artichoke hearts are finely chopped.
3. Step 3: Transfer the mixture to a piping bag fitted with a large star tip. If you don’t have a piping bag, a spoon works fine for filling the shells.
4. Step 4: Pipe or spoon the filling into the Phyllo shells and arrange them on the prepared baking sheet.
5. Step 5: Bake in the preheated oven for 15 minutes, or until the filling is thoroughly heated.
6. Step 6: Let the tartlets cool for 10 minutes before serving. This recipe yields about 30 tartlets.

Tips & Variations

• Remove any tough, outer leaves from the artichoke hearts before chopping for the best texture and taste.
• You can use full-fat cream cheese and sour cream for a richer flavor, although light versions work well too.
• Line the baking sheet with parchment paper to make cleanup easier, although it’s not required to prevent sticking.
• If you don’t have piping equipment, simply spoon the mixture into the phyllo cups for a rustic look.

Storage

Store leftover tartlets in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350° F oven for 5–7 minutes until warmed through and the shells regain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these tartlets ahead of time?

Yes, you can fill the phyllo shells and refrigerate them for a few hours before baking. Just add a couple of extra minutes to the baking time if baking from cold.

Can I use fresh spinach instead of frozen?

Fresh spinach can be used if cooked and squeezed dry to remove excess moisture. Using fresh will slightly change the texture but still produce a delicious result.

Make Ahead Spinach Artichoke Tartlets (An Easy Appetizer) Recipe

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These Make Ahead Spinach Artichoke Tartlets are an easy, crowd-pleasing appetizer perfect for parties or gatherings. Made with a creamy blend of spinach, marinated artichoke hearts, cream cheese, mayo, sour cream, garlic, and Parmesan cheese, all piped into crisp Phyllo shells and baked to perfection. These tartlets can be prepared ahead of time, making entertaining hassle-free while delivering rich flavors and delightful textures.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 30 tartlets 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 10 ounce package frozen chopped spinach, thawed and squeezed to remove liquid
• 12 ounce jar marinated artichoke hearts, drained and chopped (outer tough leaves removed)
• 8 ounce package cream cheese, room temperature
• ½ cup (4 ounces) mayonnaise
• ¼ cup (2 ounces) sour cream
• 1 clove garlic, minced
• ½ cup (2 ounces) freshly grated Parmesan cheese

Tartlets

• 30 Phyllo shells (2 packages)

Instructions

1. Preheat Oven: Preheat your oven to 350° F and line a baking sheet with parchment paper or aluminum foil to make cleanup easier. Set aside.
2. Prepare Filling: Place the thawed and drained spinach, chopped marinated artichoke hearts, cream cheese, mayonnaise, sour cream, minced garlic, and Parmesan cheese into the bowl of a food processor fitted with a steel blade. Pulse 7 to 8 times until well combined and the artichokes are finely chopped.
3. Fill Phyllo Shells: Transfer the filling mixture to a piping bag fitted with a large star tip (such as Ateco 825). Pipe the mixture evenly into each Phyllo shell. If you don’t have a piping bag, you can also spoon the filling into the shells.
4. Bake Tartlets: Arrange the filled Phyllo shells on the prepared baking sheet and bake in the preheated oven for 15 minutes, or until the filling is heated thoroughly and slightly golden on top.
5. Cool and Serve: Remove the tartlets from the oven and let cool for about 10 minutes before serving to allow the filling to set and prevent burns. Serve warm or at room temperature.

Notes

• Remove the tough outer leaves of the artichoke hearts before chopping, as they are inedible. Use a knife to determine which leaves to discard.
• Light or full-fat cream cheese and sour cream can be used interchangeably based on preference or diet.
• Lining the baking sheet with parchment paper is optional but helps minimize cleanup and prevents sticking.
• If you don’t have a piping bag and star tip, simply use a spoon to fill the Phyllo shells.

Keywords: spinach artichoke tartlets, appetizer, party food, make ahead appetizer, phyllo shell appetizers, creamy spinach artichoke, easy finger food