Spinach Artichoke Bites

1 tablespoon olive oil

2 garlic cloves, minced

4 ounces finely chopped fresh spinach

6 ounces canned artichoke hearts, chopped

3 ounces 1/3 less-fat cream cheese

1 peeled avocado

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup Gruyere cheese, shredded

1/3 cup Parmesan cheese

30 frozen mini phyllo shells (Athens brand)

1. Preheat oven to 350 degrees.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan, followed by garlic, sauté 1 minute. Add chopped spinach and artichokes, and sauté 5 more minutes.

3. Place cream cheese, avocado, salt and pepper in a large bowl, beat with a mixer at medium speed until smooth. Add Gruyere cheese, Parmesan cheese and spinach mixture, stirring well to combine.

4. Spoon 1 heaping teaspoon of spinach mixture into each phyllo shell.

5. Bake at 350 for 10-12 minutes or until browned. Serve warm.

Recipe from Family Circle Magazine