These are crispy phyllo cups filled with a creamy spinach and artichoke mixture. They’re simple, cheesy, and perfect for a party or quick appetizer.

Ingredients (makes 12 cups)

12 sheets phyllo dough, thawed
1 cup frozen spinach, thawed and drained
1 can artichoke hearts, drained and chopped
½ cup sour cream
8 oz cream cheese, softened
1 cup shredded mozzarella
1 cup grated Parmesan
½ teaspoon garlic powder
Salt and pepper, to taste
Butter or oil, for brushing

Instructions

Preheat your oven to 375°F and grease a 12-cup muffin pan.

In a bowl, mix together the spinach, chopped artichokes, sour cream, cream cheese, mozzarella, Parmesan, garlic powder, salt, and pepper until well combined.

Lay out the phyllo sheets and lightly brush each layer with melted butter or oil. Stack 3 to 4 sheets together, then cut into 12 squares.

Press one square into each muffin cup, then layer another square on top to create a sturdy base.

Spoon the filling evenly into each cup.

Bake for 18 to 22 minutes, until the edges are golden and crispy and the filling is heated through.

Let them cool slightly before serving.

TIPS

Make sure the spinach is fully drained so the filling isn’t watery.

Phyllo dries out quickly, so keep it covered while working.

Serve warm for the best texture.