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Spinach Artichoke Dip Mini Filo Quiches

Fancy mini filo quiches made easily for a crowd using store-bought spinach artichoke dip as a time-saving hack. There is everything to love about this ridiculously easy recipe that lets you make finger food for dozens of people even at home.

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close view of a prepared spinach artichoke dip mini quiche

What makes this recipe perfect for a crowd

As I espouse in all my tips and advice for quantity cooking, seeking easy hacks (while preserving flavor) makes cooking for a crowd so much easier. Mini spinach artichoke dip quiches, made using purchased dip, is such a recipe.

Finger foods are always a hit, be it during a cocktail party or as an appetizer. But making finger foods for dozens of people can be a lot of work if we don’t find simplified recipes like this. By using purchased spinach artichoke dip and adding simple cheese, egg, and seasoning, then spooning into premade filo cups, we get dainty mini quiches in minutes in a recipe that we can simply scale up to suit our crowd.

side view of 3 stacked mini filo quiches

About the ingredients and preparation

There are only 3 steps to this recipe: make the filling, fill the filo shells, then bake. That’s it. And they come out pretty enough, that I break one of my cardinal rules and I don’t even garnish — GASP!

The filling is made simply by combining spinach artichoke dip (available at any grocery store), shredded mozzarella cheese, fresh grated parmesan cheese, two eggs, and garlic powder.

Filo mini shells (also known as phyllo shells) are available in the grocery freezer in the dessert section. If not available at the grocery store, they can be ordered online. I have only seen them produced by Athens brand (see link in recipe card below). I have used these filo shells to make many mini quiches and have done so for serving upwards of 80 people. For serving a crowd, I consider them a life-saving hack and favorite go-to ingredient.

The dip-egg-cheese filling is spooned (~1 scant tablespoon per mini shell) into the filo shells, and then they are baked. Once golden on top and cooked through, they are done. They can be served immediately or once cooled to room temperature.

quiche filling mixed in metal bowl

How many mini quiches to serve a crowd?

How much to make of something when serving a bunch of people is always the tough question. With recipes like my Tiramisu Cupcakes, it’s pretty easy: everyone gets one. But with finger foods, it can take a little guess work.

Because this recipe is so easy and affordable to make, roughly 2 spinach and artichoke dip quiches per person is a reasonable baseline. If feeding fewer people or few dishes (less competition) or a young crowd (more appetite), you can scale up to 3 or 4 per person.

Finding the balance of amounts of food and numbers of people is not an exact science. It is ok to run out of a particular food choice as long as others remain. It is not ok to overcompensate so much as to have a ton of leftover food go to waste (something I have done many times). This recipe, being particularly easy to make and relatively affordable, is a good one to make a bit more of if need be.

FAQs

Can these mini quiches be frozen?

Yes. After cooking, freeze in releasable, freezer bags in a single layer to prevent damage to the fragile filo shells. Freeze up to 1 week. To serve, remove from the freezer to thaw, then warm gently in a 350F oven.

Can spinach dip be used rather than spinach and artichoke dip?

I have not tested this substitution, but I see no reason why spinach dip wouldn’t work as well.

prepared mini quiches on bake sheet
close view of a prepared spinach artichoke dip mini quiche

Spinach Artichoke Dip Mini Filo Quiches

Fancy mini filo quiches made easily for a crowd using store-bought spinach artichoke dip as a hack. There is everything to love about this easy recipe that lets you make finger food for dozens of people even at home.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: spinach artichoke dip quiche
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 112kcal
Author: Erica
Servings: 20

Ingredients

  • 3 boxes filo mini shells 45 shells total (also known as fillo or phyllo)
  • 10 oz purchased spinach artichoke dip
  • 2 large eggs
  • 4 oz shredded mozzarella cheese
  • 2 oz fresh grated parmesan cheese
  • 1/2 tsp garlic powder

Instructions

  • Heat oven to 400℉.
  • Remove the filo mini shells from the packaging and place on a bake sheet(s).
  • In a mixing bowl, combine the spinach artichoke dip, eggs, mozzarella, parmesan, and garlic powder. Spoon into the filo shells (~1 scant tablespoon into each).
  • Bake at 400℉ for 10-12 minutes until cooked through and lightly golden on top. Remove from the oven. May be served immediately or at room temperature.

Notes

Note that the listed serving size is 45 pieces to serve 25 people. This works out to 2 pieces for most, 1 piece for some. This is a starting point for planning purposes. See the body of the post above the recipe card for more guidance.

Nutrition

Serving: 1.8pieces | Calories: 112kcal | Carbohydrates: 5g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 815mg | Potassium: 20mg | Sugar: 1g

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5 from 1 vote

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