Spinach Artichoke Sun-dried Tomato Phyllo Bites

Method

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Lay the fillo dough cups out on a baking sheet.

3. 3

   Using a spoon fill each fillo dough shell with the spinach artichoke & parmesan mixture. Top with the chopped sun-dried tomatoes and pine nuts.

4. 4

   Bake for 10 to 15 minutes or until the edges of the mini fillo dough shells are golden brown.

5. 5

   Garnish with chopped green onions or parsley. Serve warm.