Description
Warm, flaky phyllo cups filled with a creamy blend of spinach, artichoke hearts, and cheese, perfect for parties and casual snacking.
Ingredients
Scale
- 1/2 package phyllo dough (about 8 oz / 227 g), thawed if frozen
- 1 cup fresh spinach (packed)
- 1/2 cup chopped artichoke hearts (about 4–6 oz), drained
- 4 oz cream cheese (113 g), softened
- 1/4 cup sour cream (60 g)
- 1/2 cup shredded mozzarella cheese (about 56 g)
- 1/4 cup grated Parmesan cheese (about 25 g)
- 1 clove garlic, minced
- 2 tbsp olive oil (for brushing phyllo)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use nonstick spray.
- In a skillet over medium heat, add 1 tsp olive oil and sauté the roughly chopped spinach until just wilted (about 2–3 minutes). Remove from heat, let cool slightly, then squeeze out excess moisture. Chop more finely if needed and set aside.
- In a mixing bowl, beat the softened cream cheese until smooth. Stir in sour cream, mozzarella, Parmesan, and minced garlic. Fold in the drained artichoke hearts and cooled spinach, seasoning with salt and pepper to taste.
- Gently unroll the thawed phyllo. Keep sheets covered with a damp towel while working. Layer 4–5 phyllo sheets (brushing each with olive oil), then cut into 12 equal squares.
- Press each square into the muffin cup to form a shell.
- Spoon about 1–2 tablespoons of the spinach-artichoke mixture into each phyllo shell.
- Bake for 18–20 minutes until the edges are golden brown and the filling is bubbly.
- Allow cups to cool in the tin for 3–5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Adjust ingredient quantities for dietary substitutions as needed. Be sure to squeeze out the spinach thoroughly to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 153
- Sugar: 1.5g
- Sodium: 300mg
- Fat: 8.7g
- Saturated Fat: 4.2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1.5g
- Protein: 4.6g
- Cholesterol: 35mg