This is an easy five ingredient plantbased, not perfect recipe to bring to any holiday event this season. I love cheesy things so substituting my favorite holiday dishes with healthier alternatives gives you the same satisfaction without feeling bad afterwards.
First you need to buy pre-made phyllo dough cups (frozen section) or make your own from the sheets.
Make Your Own Cups: Layer 6 phyllo dough sheets on top of each other on parchment paper and cut into 12 large squares, you will do this 2-3 times. Place the dough squares made up of 6 layers in a muffin tin and press them into each to form a loose cup. Bake at 350 for 13 minutes until lightly brown, let cool. Repeat until you reach your desired number of cups.
Once all cups are cooled, scoop the filling into the cups. Warm cups for 5 minutes at 350 before serving!Â
Filling:
Light olive oil over medium heat
1 bag frozen spinach de-thawed, warm over medium heat
Add 1 can artichoke hearts, drained & diced
Add salt & pepper to taste, garlic powder (1 tsp)
Add 5 tbsp nutritional yeast, mix together filling
Add 1/2 cup vegan cream cheese, mix till combined
servings: makes 28 cups
TIP: you can also skip the cups and serve this as a spinach artichoke dip for veggies, chips or crackers