Description
Elegant bite-sized cups filled with creamy spinach and artichoke mixture, perfect for gatherings and holiday parties.
Ingredients
Scale
- 1/2 package phyllo dough
- 2 tbsp olive oil
- 1 cup fresh spinach, chopped
- 1/2 cup chopped artichoke hearts (canned or jarred, drained)
- 4 oz cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use nonstick spray.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped spinach and sauté until just wilted (about 1–2 minutes). Remove from heat and let cool slightly; squeeze out excess liquid if very wet.
- In a mixing bowl, combine cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, wilted spinach, and chopped artichoke hearts. Season with salt and pepper to taste. Mix until smooth and evenly combined; avoid overmixing.
- Lay out phyllo sheets and keep them covered with a damp towel to prevent drying. Brush each sheet lightly with olive oil (about 1 tbsp divided across layers). Layer 4–5 sheets, brushing each as you stack.
- Cut the stacked phyllo into squares roughly 3–4 inches wide. Press each stack gently into a muffin cup to form a cup shape, working quickly so the phyllo doesn’t dry.
- Spoon about 1 to 1 1/2 tablespoons of filling into each phyllo cup, filling almost to the top but not overstuffing.
- Bake for 18–20 minutes, or until the phyllo is golden brown and the filling is bubbly.
- Let the cups cool in the tin for 3–4 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
These cups can be made ahead of time; prepare the filling up to 48 hours ahead and bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 155
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg