Mini Spinach Artichoke Cups, my story with them began during one crisp October afternoon. The leaves outside were swirling shades of amber and red, and inside, my kitchen smelled of golden puff pastry and garlicky spinach bubbling gently in a pan. These little bites first came to life when I wanted to serve something warm, cheesy, and perfectly snack sized for a cozy get together. Since then, they’ve become a reader favorite on Fresh Leaf Rezepte, especially in the fall when rich, comforting flavors feel like a hug.
Inspired by my days working in bustling street food stalls in Istanbul and cozy cafés in Europe, these savory cups blend bold flavor with easy preparation. Whether you’re hosting a game day party, need a quick appetizer for the holidays, or simply want to treat yourself to something special, these Mini Spinach Artichoke Cups deliver every time.
This post walks you through everything: the ingredients you’ll need, clear step by step instructions, helpful tips, variations like gluten-free options, and how to store them for later.
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Mini Spinach Artichoke Cups: Easy, Cheesy, Crowd Favorite Appetizer
- Total Time: 30 minutes
- Yield: 24 mini cups
- Diet: Vegetarian
Description
Warm, cheesy, and snack-sized, these Mini Spinach Artichoke Cups are a fall favorite made with crisp phyllo shells, creamy cheese, and bold veggie flavors. Perfect for game day, holidays, or cozy gatherings.
Ingredients
- 1 package (about 24 pieces) mini phyllo shells or puff pastry cups
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- ½ cup canned or jarred artichoke hearts, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes (optional)
- ¼ cup cream cheese, softened
- ¼ cup plain Greek yogurt
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds, then add chopped spinach and cook until wilted, about 2–3 minutes.
- Stir in the artichoke hearts, salt, pepper, and red pepper flakes. Cook for another 2 minutes, then remove from heat.
- Let the mixture cool slightly. Stir in cream cheese, Greek yogurt, Parmesan, and mozzarella until combined.
- Preheat your oven to 375°F (190°C). Arrange the phyllo shells or pastry cups on a baking sheet. Fill each shell generously with the spinach-artichoke mixture.
- Bake for 12–15 minutes until the tops are bubbly and slightly golden.
Notes
Cool the filling before mixing in the cheese to avoid separation. If using puff pastry instead of phyllo shells, press into a mini muffin tin. Filling can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients for Mini Spinach Artichoke Cups
These delightful cups come together with simple ingredients you can find year round, but they shine especially in fall. Here’s what you’ll need:
- 1 package (about 24 pieces) mini phyllo shells or puff pastry cups
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- ½ cup canned or jarred artichoke hearts, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes (optional)
- ¼ cup cream cheese, softened
- ¼ cup plain Greek yogurt
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
For a slightly richer taste, some readers like to swap in this creamy mushroom soup version alongside these cups as a starter, it’s a match made in cozy heaven.
Step by Step Instructions
These Mini Spinach Artichoke Cups are beginner friendly and take just 30 minutes from start to finish.
Step 1: Prepare the Filling
Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds, then add chopped spinach and cook until wilted, about 2–3 minutes.
Step 2: Add Artichokes and Seasoning
Stir in the artichoke hearts, salt, pepper, and red pepper flakes. Cook for another 2 minutes, then remove from heat.
Step 3: Mix with Cheeses
Let the mixture cool slightly. Stir in cream cheese, Greek yogurt, Parmesan, and mozzarella until combined.
Step 4: Fill and Bake
Preheat your oven to 375°F (190°C). Arrange the phyllo shells or pastry cups on a baking sheet. Fill each shell generously with the spinach-artichoke mixture.
Step 5: Bake Until Golden
Bake for 12–15 minutes until the tops are bubbly and slightly golden.
Serve warm with a cozy drink or as part of a small bites platter like this one featuring pumpkin hummus with pita chips.
Tips for Success
- Don’t Overfill: While it’s tempting to stuff them full, keeping the filling level with the shell ensures even baking.
- Cool the Filling First: Mixing hot spinach directly with cheese will cause the dairy to separate.
- Use a Mini Muffin Tin for Puff Pastry: If you’re using puff pastry instead of shells, press squares into a muffin tin to form neat cups.
- Pre Make the Filling: You can prep the filling a day ahead and refrigerate just assemble right before baking.
And for extra seasonal flair, pair them with apple cinnamon bread or a warm pumpkin s’mores cookie tray.
Variations You’ll Love
Gluten Free Version
Use certified gluten free puff pastry sheets and follow the same process. Phyllo cups can also be gluten-free check the label before using.
Add a Crunchy Topping
Want a bit of texture? Sprinkle each cup with crushed gluten free crackers or even crispy rice salad bits before baking.
Spice it Up
Add diced jalapeños for a kick, or swirl in a tablespoon of sriracha into the cheese filling.
Make it a Meal
Pair several cups with a bowl of creamy Greek-style soup and crusty bread for a light vegetarian dinner.
How to Store and Reheat
- Refrigerate: Store leftover Mini Spinach Artichoke Cups in an airtight container in the fridge for up to 3 days.
- Freeze: Let them cool completely, then flash-freeze on a baking tray before transferring to a freezer bag. Use within 2 months.
- Reheat: Bake at 350°F (175°C) for 10–12 minutes straight from the fridge or 15–17 minutes from frozen.
They also pack beautifully for lunchboxes, especially when paired with a slice of banana chocolate chip pumpkin bread.
Frequently Asked Questions
1. Can I make these Mini Spinach Artichoke Cups ahead of time?
Yes! You can prepare the filling 1–2 days in advance and store it in the fridge. Assemble just before baking.
2. Can I use frozen spinach?
Absolutely. Just thaw and squeeze out all the excess water before sautéing.
3. Are these suitable for kids?
Definitely. The mild cheesy flavor and soft texture make them kid-approved. Skip the red pepper if needed.
4. Can I add protein?
Yes, chopped cooked chicken or turkey bacon blends in well. Just reduce the spinach slightly to keep ratios balanced.
Conclusion
Mini Spinach Artichoke Cups are one of those recipes you’ll find yourself returning to all season long. They’re comforting, flavorful, easy to prep, and adaptable for all kinds of eaters. Whether you’re looking for a holiday appetizer, something to bring to a potluck, or just a warm fall snack, these cups check every box.
They also embody what Fresh Leaf Rezepte is all about: everyday recipes with real ingredients, lots of flavor, and a generous dose of joy. If you liked this, don’t miss our cozy pumpkin bread with cream cheese or these cranberry brie puff pastry bites, perfect companions for a seasonal spread.