I’m all about making party planning easy, but delicious. Even though it sounds like a lot, it’s super easy and super yummy! So whether you’re prepping for Labor Day or the start of football (whoop!), these phyllo treats are sure to please. This recipe came from an old favorite, spinach and artichoke dip. But because I’m a bit of a germ freak (can you say double dipping!), I wanted to make it individualized. So I worked up some magic in the kitchen and came up with these phyllo cups full of turkey, spinach, feta and artichokes.
This super easy recipe can be created ahead of time or the day-of any party. Of course, if you wanted to make this vegetarian friendly, you can just omit the meat. Picking a lean meat, like turkey, gives you plenty of flavor without any guilt or added fat. Don’t be afraid of coconut oil in savory dishes, this one turns out with so much flavor you’ll forget you’re using it!
1 pound ground turkey
1 onion, finally chopped
1 10-ounce frozen spinach
1/4 cup water
1 can artichoke hearts
1 1/2 cups feta cheese
24 sheets frozen phyllo dough, thawed
1/2 teaspoon dried oregano
1/2 cup Kelapo Coconut Oil
- Preheat oven 350F.
- Brown turkey with onion until meat is no longer pink. Drain if necessary.
- Add frozen spinach and water; boil until spinach is fully cooked.
- Drain in colander, pushing out excess moisture with back of spoon. Add in artichoke hearts and feta cheese.
- Place one sheet phyllo dough on cutting board, lightly brush with Kelapo Coconut Oil. Place second sheet on top, again brushing with Kelapo Coconut Oil. Cut sheets into four squares.
- Place squares into muffin pan and spoon in mixture.
- Bake for 15 minutes, until golden brown.
Now, eat up and enjoy! Just make sure there’s enough to share. If you have left over phyllo, whip Jen’s Chocolate Banana Phyllo Dessert while you’re at it and have something both savory and sweet to bring to the party.