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