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Spinach Artichoke Hearts in Mini Bread Bowls

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“I conjured up this recipe using quick ingredients on hand. Nice to serve as a side dish or with soup or an appetizer. It fits!”
READY IN:
33mins
SERVES:
8
YIELD:
2 per person
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Stem fresh spinach and chop or thaw frozen chopped spinach.
  2. Press and drain.
  3. Place in measuring cup. Measure a full cup.
  4. Chop the artichoke hearts.
  5. Press and drain.
  6. Place in measuring cup. Measure a full cup.
  7. In medium bowl add spinach and artichoke hearts, salt, italian seasoning, basil and white pepper. Add egg whites and mix.
  8. Add provolone and parmesan cheese and mix.
  9. Cut each biscuit in half so you have 16 rounds or roll out & cut one inch thick rounds.
  10. Spray Pam into muffin tin.
  11. Preheat oven 400*.
  12. Pat each round in the tin so it is flat on the bottom and comes up on the sides.
  13. Prick the bottom of each with a fork.
  14. Put in the oven about 5 - 6 minutes until bottoms starts to cook.
  15. Take out and fill muffin cups with vegetable mixture 3/4 full.
  16. Return to oven and cook about 10 to 12 minutes.
  17. Take out and top with shredded cheese.
  18. Return to over until melted and a little brown.

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