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Vegan Spinach and Artichoke Phyllo Shells

Total Time: 23 MIN Makes: 30 appetizers
Prep Time: 15 MIN Cook Time: 8 MIN

Creamy spinach artichoke dip baked in a crispy phyllo shell and topped with a sweet cherry tomato.

  • 3 tablespoons olive oil
  • 2 green onions, green and white parts, chopped
  • 3 cloves garlic, crushed
  • 3 cups baby spinach, rough cut
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • ½ teaspoon lemon juice
  • ¾ cup marinated artichoke hearts, well drained and patted dry
  • ½ cup vegan cream cheese, such as Daiya Plain Cream Cheeze Style Spread
  • 1/3 cup vegan mayonnaise, such as Hellman’s Vegan Dressing & Spread
  • 2 packages (15 count, each) Athens® Phyllo Shells
  • ¼ cup vegan mozzarella, shredded
  • 10 cherry tomatoes, sliced in thirds, for garnish


Preheat oven to 375°F.

In a large skillet, heat olive oil. Add green onions and garlic, cook over medium high heat for 2 minutes, then add spinach, salt, pepper and red pepper flakes. Stir together and continue cooking 4 -5 minutes or until spinach starts to wilt.  Remove from heat, drain off any liquid. Stir in lemon juice.

Place drained artichokes in a food processor bowl pulsing 4 or 5 times or until artichokes are chopped approximately ½”. Add in vegan cream cheese, mayonnaise and spinach mixture. Pulse 10-11 times or until smooth and all ingredients are incorporated.

Spoon filling into phyllo shells and place on a baking tray. Top each with a few shreds of mozzarella. Bake for 6-8 minutes. Garnish each with a cherry tomato slice and serve.




Serving size: 1 Shell (23g), Amount per serving: Calories 45, Total Fat – 3.5g, Saturated fat – .5g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 90 mg, Dietary Fiber – 0g, Total Carbohydrate – 3g Sugars – 0g, Protein –1g, Vitamin D – 0%, Calcium 0%, Iron 0%, Potassium – 0%