Spinach Artichoke Quinoa Phyllo Bites

• Vegetarian

• Produce

  • 1 15 ounce can Artichoke hearts
  • 2 cloves Garlic
  • 1/2 Onion, medium
  • 1 10 ounce package Spinach, frozen

• Canned Goods

  • 1 cup Vegetable broth

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 30 Phyllo cups
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Feta cheese

Found on laurenkellynutrition.com

Description

Ingredients

• ½ cup quinoa
• 1 cup vegetable broth
• 1 10 ounce package frozen spinach, defrosted and drained
• 1 15 ounce can of artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• ½ medium onion, minced
• ½ teaspoon salt
• ½ cup crumbled feta cheese
• 30 phyllo cups

Directions

• Preheat oven to 375 degrees.
• Prepare quinoa with vegetable broth according to the package.
• Once the quinoa is finished cooking, pour into a medium bowl.
• Add spinach, artichokes, garlic, onion, salt and feta cheese. Mix well.
• If preparing right away, scoop by spoonfuls into phyllo cups.
• If not, place in airtight container in the refrigerator until ready to prepare.
• Place in preheated oven for 10-12 minutes.