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Crispy Spinach Artichoke Phyllo Cups with Easy Creamy Cheese Filling

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These crispy spinach artichoke phyllo cups feature a flaky, buttery shell filled with a creamy, tangy cheese filling that balances indulgence with fresh greens. Perfect for quick entertaining and crowd-pleasing appetizers.

Ingredients

Scale
  • 12 sheets phyllo dough, thawed if frozen
  • 4 tablespoons unsalted butter, melted
  • 8 ounces fresh spinach, chopped and wilted
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with parchment.
  2. Heat a skillet over medium heat, add chopped spinach, and cook until wilted (about 2-3 minutes). Drain excess moisture thoroughly.
  3. Drain and roughly chop the artichoke hearts. Set aside.
  4. In a mixing bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, mayonnaise, and lemon juice. Mix until smooth and creamy.
  5. Fold in the wilted spinach and chopped artichokes. Season with salt, pepper, and optional red pepper flakes to taste. The mixture should be thick but spreadable.
  6. Unroll phyllo sheets on a clean surface and cover with a slightly damp towel to prevent drying.
  7. Brush one phyllo sheet lightly with melted butter, layer another sheet on top and brush again. Repeat until you have 3-4 layers stacked.
  8. Cut the stacked phyllo sheets into roughly 3×3 inch squares.
  9. Gently press each square into the muffin tin cups to form a cup shape. Repeat until the tin is filled.
  10. Spoon the creamy spinach artichoke filling evenly into each phyllo cup, filling almost to the top but not overflowing.
  11. Bake for 18-22 minutes or until phyllo cups are golden brown and crisp and the filling is bubbling slightly.
  12. Let the cups rest for 5 minutes in the pan before carefully removing. Serve warm or at room temperature.

Notes

Keep unused phyllo covered with a damp towel to prevent drying. Brush phyllo sheets generously with butter for flakiness. Squeeze out excess moisture from spinach to avoid soggy filling. Watch phyllo carefully near end of baking to prevent burning; tent with foil if needed. Let cups cool slightly before removing from muffin tin to avoid breakage.

Nutrition

Keywords: spinach artichoke, phyllo cups, appetizer, party snack, creamy cheese filling, easy recipe, crowd-pleaser

Find it online: https://atomicbite.com/crispy-spinach-artichoke-phyllo-cups-recipe-easy-creamy-cheese-filling/