2 sheets frozen shortcrust pastry
2 cups frozen spinach, thawed and well drained
170g artichoke hearts, drained and chopped
2 tablespoons parmesan cheese, grated
110g cream cheese, chopped and at room temperature
1 cup shredded mozzarella
Use an egg ring to cut out 6 shapes in each pastry sheet, making 12 circles all up.
Grease a 12-cupcake non-stick baking tray with canola spray. Mould each of the pastry circles into each cupcake hole. Set aside.
To make the filling - in a large bowl, combine spinach, artichokes and parmesan and mix well to combine. Add cream cheese and mix again.
Spoon spinach and artichoke mixture to pastry casings until they’re full. Top with mozzarella.
Cook in a 170-degree oven for 15 minutes. Serve.