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Crispy Spinach Artichoke Phyllo Cups Easy Cheesy Filling Recipe

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These crispy spinach artichoke phyllo cups feature a flaky, buttery crust filled with a creamy, cheesy spinach and artichoke mixture. Perfect for parties, potlucks, or cozy nights, they deliver nostalgic comfort in every bite.

Ingredients

Scale
  • About 12 sheets phyllo dough, thawed if frozen
  • 6 tablespoons unsalted butter, melted
  • 10 ounces fresh spinach, chopped and cooked down
  • 1 can (14 oz) artichoke hearts, drained and roughly chopped
  • 8 ounces cream cheese, softened
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Heat a skillet over medium heat, add chopped fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and press out excess moisture using a fine mesh strainer or paper towels. Set aside.
  2. In the same skillet, sauté minced garlic in a bit of butter or oil until fragrant, about 30 seconds. Add chopped artichoke hearts and cook for 2-3 minutes. Remove from heat and let cool slightly.
  3. In a large bowl, combine softened cream cheese, grated Parmesan, shredded mozzarella, lemon juice, salt, black pepper, and red pepper flakes if using. Stir until smooth and creamy. Fold in cooked spinach and artichoke-garlic mixture until evenly incorporated.
  4. Preheat oven to 375°F (190°C). Unroll phyllo sheets and cover with a damp towel to prevent drying. Brush one sheet lightly with melted butter, layer a second sheet on top and brush again, then repeat with a third sheet.
  5. Cut the layered phyllo into 3×3 inch squares. Gently press each square into a muffin tin cup, shaping it into a cup with edges extending above the rim.
  6. Spoon about 1 tablespoon (15 ml) of the filling into each phyllo cup, avoiding overfilling.
  7. Bake on the middle rack for 18-22 minutes until phyllo is golden brown and crispy and filling is bubbly. If edges brown too quickly, tent with foil halfway through baking.
  8. Remove from oven and let cool in the tin for 5 minutes. Gently loosen edges with a spatula or butter knife and remove cups. Serve warm or at room temperature.

Notes

Keep phyllo sheets covered with a damp towel to prevent drying and tearing. Squeeze out as much moisture as possible from spinach and artichokes to avoid soggy cups. If phyllo edges brown too fast, tent with foil during baking. You can assemble cups ahead and bake just before serving. For gluten-free, use gluten-free phyllo or tart shells. For dairy-free, use vegan cream cheese, mozzarella, and butter substitutes.

Nutrition

Keywords: spinach artichoke, phyllo cups, cheesy filling, appetizer, party food, easy recipe, crispy phyllo, vegetarian

Find it online: https://magnetmeal.com/crispy-spinach-artichoke-phyllo-cups-easy-cheesy-filling-recipe/