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Macro close-up of crispy golden baked spinach artichoke dip phyllo cups with bubbling browned cheese topping and fresh parsley

Crispy Spinach Artichoke Dip Phyllo Cups

The ultimate bite-sized holiday appetizer: flaky, golden mini phyllo pastry cups loaded with warm, bubbling creamy spinach and artichoke dip, topped with melted golden mozzarella and aged parmesan. Ready in just 20 minutes and guaranteed to disappear in seconds at parties.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 30 bites (2 boxes mini phyllo shells)
Calories: 115
Ingredients Method Nutrition

Ingredients
  

Creamy Spinach Artichoke Filling:
  • 4 oz (approx. 115g) cream cheese, softened to room temperature for velvety rich base
  • 1/3 cup sour cream (or plain Greek yogurt) adds pleasant tangy balance
  • 1 cup chopped fresh baby spinach (or frozen thawed, thoroughly squeezed dry) excess moisture must be removed
  • 1 can (14 oz) artichoke hearts in water, drained, finely chopped squeeze dry with paper towels
  • 2 cloves fresh garlic, finely minced
  • 1/2 cup finely grated Parmigiano-Reggiano plus extra for sprinkling
  • 3/4 cup shredded whole-milk mozzarella cheese, divided reserve 1/4 cup for topping
  • 1/2 tsp fresh lemon zest cuts through rich cheeses with brightness
  • 1/4 tsp crushed red pepper flakes optional for gentle warmth
  • 1/4 tsp freshly cracked black pepper & fine sea salt to taste
Phyllo Shells & Garnish:
  • 2 packages (15 count each) pre-baked mini phyllo cups (such as Athens brand) 30 shells total
  • 1 tbsp fresh Italian flat-leaf parsley, finely minced for vibrant garnish

Method
 

Step-by-Step Cooking Walkthrough:
  1. Prep Oven & Baking Sheet: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper. Arrange the 30 mini phyllo shells evenly across the baking sheet.
  2. Squeeze Spinach & Artichokes: Place chopped cooked spinach and drained artichokes in a clean kitchen towel. Twist and squeeze vigorously over the sink to remove every drop of excess moisture.
  3. Mix Creamy Filling: In a medium mixing bowl, beat softened cream cheese and sour cream until silky and smooth. Fold in minced garlic, grated parmesan, 1/2 cup mozzarella, lemon zest, red pepper flakes, salt, and pepper. Gently stir in squeezed spinach and chopped artichokes until evenly distributed.
  4. Fill Phyllo Cups: Using a small cookie scoop or tablespoon, spoon approximately 1 rounded tablespoon of creamy filling into each phyllo cup, mounding slightly in the center.
  5. Top with Cheeses: Sprinkle the reserved 1/4 cup mozzarella and extra parmesan evenly across the tops of the filled cups.
  6. Bake to Golden Perfection: Bake for 10 to 12 minutes until the filling is bubbling hot and cheese on top is melted and speckled with golden brown spots. For extra toasted color, broil on high for 60 seconds.
  7. Garnish & Serve: Remove from oven, let cool for 2 to 3 minutes for the cheese to settle, garnish with chopped fresh parsley and cracked black pepper, and serve warm!

Nutrition

Serving: 2gCalories: 115kcalCarbohydrates: 7.2gProtein: 4.8gFat: 7.5gSaturated Fat: 3.8gCholesterol: 18mgSodium: 165mgPotassium: 85mgFiber: 1.1gSugar: 0.8gVitamin A: 480IUVitamin C: 2.1mgCalcium: 110mgIron: 0.8mg

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