Why You’ll Love This Recipe
These phyllo cups combine the irresistible creaminess of classic spinach-artichoke dip with the crisp, delicate crunch of baked phyllo. They’re a fuss-free way to serve a beloved party dip in neat, individual portions. You can make them ahead, bake them quickly, and serve them warm or at room temperature. Plus, they’re vegetarian-friendly and adaptable to different cheeses or flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Frozen phyllo cups (pre-made mini shells)
- Frozen chopped spinach, thawed and drained
- Canned or jarred artichoke hearts, chopped
- Cream cheese, softened
- Sour cream or Greek yogurt
- Mayonnaise
- Garlic, minced
- Grated Parmesan cheese
- Shredded mozzarella cheese
- Salt and pepper
- Optional: red pepper flakes or chopped green onions for garnish
Directions
- Preheat oven to 375°F (190°C). Place phyllo cups on a baking sheet.
- In a medium bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in garlic, spinach, artichoke hearts, Parmesan, mozzarella, salt, and pepper until well combined.
- Spoon the mixture into each phyllo cup, filling them generously.
- Bake for 12–15 minutes, or until the filling is hot and the tops are golden and bubbly.
- Remove from oven and let cool slightly. Garnish with chopped green onions or red pepper flakes, if desired.
- Serve warm or at room temperature.
Servings and timing
This recipe makes about 30 phyllo cup appetizers.
Prep time: 15 minutes
Bake time: 12–15 minutes
Total time: 30 minutes
Variations
- Spicy Kick: Add a dash of hot sauce or red pepper flakes to the filling.
- Cheese Swap: Use Gruyère, Fontina, or goat cheese for different flavor profiles.
- Bacon Lovers: Mix in crumbled cooked bacon for a smoky, salty bite.
- Mini Muffin Option: If you don’t have phyllo cups, bake the filling in mini muffin tins lined with phyllo sheets or wonton wrappers.
- Vegan Version: Use dairy-free cream cheese, vegan mayo, and nutritional yeast in place of Parmesan.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 325°F oven for 8–10 minutes to restore crispness.
- Avoid microwaving, as it will soften the phyllo and reduce crunch.
- Not freezer-friendly after baking, but you can freeze the filling separately for later use.
FAQs
Can I make these ahead of time?
Yes, assemble them and refrigerate for up to 24 hours. Bake just before serving.
Can I use fresh spinach?
Yes, sauté chopped fresh spinach until wilted, then squeeze out the excess liquid before adding to the mix.
Are phyllo cups the same as puff pastry?
No, phyllo dough is thinner and crispier. Phyllo cups are pre-baked and flakier than puff pastry.
Where can I find phyllo cups?
They’re usually in the freezer section of most grocery stores, near puff pastry or desserts.
Can I serve them cold?
They’re best served warm or at room temperature for ideal texture and flavor.
What’s the best way to drain spinach?
Wrap thawed spinach in a clean kitchen towel or paper towel and squeeze out as much moisture as possible.
Can I double the recipe?
Absolutely. Just use a second baking sheet or bake in batches.
Can I make them gluten-free?
Yes—look for gluten-free phyllo cups or use a gluten-free shell alternative like mini potato cups.
What else can I serve with these?
Pair them with a charcuterie board, festive cocktails, or a light soup for a complete appetizer spread.
Can I use leftover dip in other ways?
Yes! Use leftover filling in quesadillas, stuffed mushrooms, or baked pasta dishes.
Conclusion
Phyllo Cups with Spinach and Artichoke Dip are an easy yet impressive appetizer that brings creamy, cheesy comfort in a perfectly crispy shell. Whether you’re entertaining guests or just treating yourself, these bite-sized delights are packed with flavor and ready in minutes. Customizable, convenient, and always a hit—they’ll quickly become a go-to recipe in your holiday or party lineup.
PrintPhyllo Cups with Spinach and Artichoke Dip
Phyllo Cups with Spinach and Artichoke Dip are crispy, creamy bite-sized appetizers that combine flaky phyllo shells with cheesy spinach and artichoke filling—perfect for parties, holidays, and entertaining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 phyllo cups
- Category: Appetizer
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 30 frozen phyllo cups (pre-made mini shells)
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned or jarred artichoke hearts, chopped
- 4 oz cream cheese, softened
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional: red pepper flakes or chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Arrange phyllo cups on a baking sheet.
- In a medium bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in garlic, spinach, artichoke hearts, Parmesan, mozzarella, salt, and pepper. Mix until well combined.
- Spoon the filling into each phyllo cup, filling generously.
- Bake for 12–15 minutes, until the filling is hot and tops are golden and bubbly.
- Remove from oven and cool slightly. Garnish with chopped green onions or red pepper flakes, if desired.
- Serve warm or at room temperature.
Notes
- Thoroughly drain spinach to avoid a watery filling—squeeze out all moisture before mixing.
- Phyllo cups can be assembled ahead and baked just before serving.
- Avoid microwaving leftovers to maintain crispness—use oven reheating instead.
- Try mixing in bacon or switching up cheeses for different flavor profiles.
Nutrition
- Serving Size: 2 phyllo cups
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
