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Spinach and Artichoke Phyllo Cups

Close-up of baked spinach and artichoke phyllo cups with crispy edges and cheesy filling.
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Create sophisticated, bite-sized appetizers perfect for mingling at graduation parties. These mini spinach artichoke bites use crisp phyllo dough for an elegant, easy-to-grab finger food.

Ingredients

Scale
  • 1 package (15 count) frozen phyllo dough, thawed
  • 1 tablespoon olive oil
  • 1 cup chopped fresh spinach, squeezed dry
  • 1 cup quartered artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a mini muffin tin.
  2. Unroll the thawed phyllo dough. Keep the sheets covered with a slightly damp towel while you work to prevent drying.
  3. Cut the stack of phyllo sheets into 3-inch squares.
  4. Take one phyllo square and brush lightly with olive oil. Place a second square on top, rotating it slightly so the corners do not line up (creating an eight-pointed star effect). Repeat this process until you have 4 layers.
  5. Gently press the layered phyllo stack into a mini muffin cup, allowing the edges to stick up over the rim. Repeat to fill the entire muffin tin.
  6. In a medium bowl, combine the cream cheese, Parmesan cheese, sour cream, mayonnaise, minced garlic, salt, and pepper. Mix until smooth.
  7. Fold in the chopped spinach and chopped artichoke hearts until evenly distributed.
  8. Spoon the spinach and artichoke mixture evenly into the prepared phyllo cups, filling them almost to the top.
  9. Bake for 12 to 15 minutes, or until the phyllo edges are golden brown and the filling is hot throughout.
  10. Let the cups cool in the tin for 5 minutes before carefully removing them to a serving platter. Serve warm or at room temperature.

Notes

  • You can assemble these mini spinach artichoke bites up to 4 hours ahead of time. Keep them covered in the refrigerator and bake just before guests arrive.
  • For extra flavor, sprinkle a pinch of smoked paprika over the top of the filling before baking.
  • If you do not have mini muffin tins, you can use a standard muffin tin, but the baking time may increase slightly.

Nutrition

Find it online: https://onedishuniverse.com/spinach-and-artichoke-phyllo-cups/