Spinach Artichoke Dip Mini Filo Quiches

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

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Course: Appetizer

Cuisine: American

Keyword: spinach artichoke dip quiche

Prep Time: 15

Cook Time: 10

Total Time: 20

Calories: 112kcal

Author: Erica

Servings: 25

Equipment

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