Description
Crispy pastry cups filled with a warm, cheesy spinach and artichoke dip, perfect for parties and gatherings.
Ingredients
Scale
- 1/2 package phyllo dough, sheets thawed
- 2 tablespoons olive oil, for brushing
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped and cooked down
- 1/2 cup canned or jarred artichoke hearts, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly brush a muffin tin with olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped spinach and cook until it wilts, about 2–3 minutes. Let cool slightly.
- In a medium bowl, beat together cream cheese and sour cream until smooth. Stir in mozzarella, Parmesan, garlic, wilted spinach, and chopped artichokes. Season with salt and pepper.
- Layer 4–5 sheets of phyllo dough on a clean surface, brushing each layer with olive oil.
- Cut the layered phyllo into squares and gently press each square into the muffin tin.
- Spoon the spinach-artichoke mixture into each phyllo cup.
- Bake for 18–20 minutes until the edges are golden and the filling is hot and bubbly.
- Let cool for 3–5 minutes before removing from the tin. Serve warm.
Notes
For extra flavor, consider adding cooked crumbled bacon or sun-dried tomatoes. To keep the phyllo crisp, avoid the microwave when reheating; use an oven instead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg