Make Ahead Spinach Artichoke Tartlets (An Easy Appetizer) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
