by Caper and Olive

Spinach and Artichoke Tartlets

Name: Spinach and Artichoke Tartlets
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 48
Ingredients: 1 (8)oz package of cream cheese, softened; 1/4 cup sour cream; 1 cup shredded mozzarella; 2 cups fresh baby spinach, finely chopped; 1 (15)oz can of quartered artichoke hearts, finely chopped; 1 tsp fresh dill, chopped; 1 tsp kosher salt; 1/4 tsp ground white pepper; 1 pkg prepared pie crusts (such as Pillsbury)

48 bites

45 min

Since COVID everyone has been a little weary about food at a party where multiple people can take from. In other words, dips have kind of taken a backseat to single serve food options.

I have always been a fan of hors d' oeuvres, so it is no surprise to my family when I find a way to make a favorite dish or something with favorite flavors into a bite-sized appetizer.

Enter these yummy spinach and artichoke tartlets. Use pre-made pie crusts to expedite this process. I love me some Pillsbury pie crusts.. they make pulling together dishes super simple and you know they will always be delicious.

Spinach and Artichoke Tartlets

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Recipe details

Yield 48 bites
Time spent: Prep time: 25 Minutes Cook time: 20 Minutes Total time: 45 min

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Ingredients

1 (8)oz package of cream cheese, softened
1/4 cup sour cream
1 cup shredded mozzarella
2 cups fresh baby spinach, finely chopped
1 (15)oz can of quartered artichoke hearts, finely chopped
1 tsp fresh dill, chopped
1 tsp kosher salt
1/4 tsp ground white pepper
1 pkg prepared pie crusts (such as Pillsbury)

Instructions

Preheat oven to 375°.
Lightly spray a mini muffin tin with non stick cooking spray and set aside.
In a large mixing bowl, add the softened cream cheese, sour cream, shredded mozzarella, chopped baby spinach and artichoke hearts, fresh dill, kosher salt and ground white pepper. Using a rubber spatula, fold in all the ingredients and combine well so that the chopped vegetables and herbs are evenly distributed throughout.
Take the refrigerated pie crust out of the packaging and roll onto a floured surface. Using a rolling pin, roll out the pie crust to 1/8’ inch thick. Then using a 1 1/2” round cookie cutter, cut rounds out and place the rounds into a mini muffin tin. Most mini muffin tins hold 24. Repeat for the 2nd pie crust, but refrigerate the small rounds until ready to use.
Using one finger, press gently down the center of each round and work the dough up the sides of the mini tin, creating a cup for the spinach and artichoke mixture.
Spoon a heaping teaspoon of the spinach and artichoke mixture into each muffin cup. Bake in oven for 18-20 minutes, until filling and crust is golden brown. Let rest for 10 minutes before using a mini spatula to pop the tartlets out. (Repeat with other pie crust)

Tips

NOTE: These can be made ahead and either put in the refrigerator for up to 2 days, or freeze for up to 1 month. To reheat, bake in the oven at 375° for 15 minutes. If frozen, allow to thaw before reheating.

Spinach and Artichoke Tartlets

Spinach and Artichoke Tartlets

Recipe details

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