This recipe began as a party shortcut and quickly became a household favorite. I first made these while hosting a last-minute gathering when I wanted something that felt special but didn’t require hours in the kitchen. The combination of silky cream cheese, tangy artichoke hearts, and bright wilted spinach tucked into crisp phyllo cups delivers contrast in texture and flavor that always brings people back for seconds. It’s the kind of finger food that disappears faster than you expect and leaves the kitchen smelling like a comforting, cheesy bake. What makes these cups so special is how they concentrate everything you love about a classic warm dip into a neatly portioned bite. The phyllo gets golden and flaky, the filling stays creamy and not watery when you take a few extra minutes to press the spinach dry, and the garlic offers a warm background note without overpowering the dish. I remember my cousin taking one and saying, “This tastes like the dip I used to get at restaurants but better.” That memory sealed this as my go-to for casual get-togethers, weeknight snacks, and holiday appetizers.

Ingredients

• Phyllo cups or sheets: Use 12 pre-made phyllo cups for convenience, or one 8.8 ounce package of phyllo sheets (about 14 sheets) to make 12 cups. If you buy sheets, brush each layer with olive oil to ensure even browning and crispness. I prefer store-bought cups for speed but homemade feels extra special.
• Fresh baby spinach (10 ounces): Choose bright, tender leaves with no yellowing. Fresh spinach wilts quickly and gives a fresher flavor than frozen, which can be used in a pinch if well-drained and squeezed.
• Canned artichoke hearts (14 ounces): Look for artichokes packed in water or brine rather than oil for a cleaner taste. Drain thoroughly and pat dry to avoid watering down the filling.
• Cream cheese (8 ounces): Full-fat, softened cream cheese gives the smoothest texture. Let it come to room temperature for easier mixing and a silkier filling.
• Sour cream (1/2 cup): Adds tang and a softer texture; Greek yogurt can be substituted for a lighter option.
• Mozzarella (1 cup shredded): Mild, melty mozzarella creates a stretchy, comforting interior. Use low-moisture mozzarella if possible to limit excess liquid.
• Parmesan (1/2 cup finely grated): Adds savory depth and a hint of nuttiness. Freshly grated Parmesan performs better than pre-grated for both flavor and melt.
• Garlic (2 cloves): Freshly minced garlic gives the best aroma; cook briefly with oil to soften the raw edge.
• Olive oil (2 tablespoons total): One tablespoon for brushing phyllo sheets and one for sautéing garlic and spinach.
• Seasoning: 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper — adjust to taste after combining the filling.

Instructions

Preheat and prepare shells: Preheat the oven to 350°F. If using phyllo sheets, lightly brush sheets with olive oil, layer 2–3 sheets at a time, cut into squares large enough to press into each muffin tin cavity, and gently form 12 cups. If using store-bought cups, arrange them on a parchment-lined baking sheet. The key is to handle phyllo gently; keep unused sheets covered with a damp towel to prevent drying out. Sauté garlic and wilt spinach: Warm 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook about 30 seconds until fragrant but not browned. Add the spinach in batches if needed and cook until just wilted, about 2–3 minutes total. Remove from heat, transfer to a colander or fine-mesh sieve, and press with a spatula or clean kitchen towel to remove as much liquid as possible — this prevents a soggy filling. Prepare artichokes: Drain the canned artichoke hearts thoroughly and pat them dry with paper towels. Chop coarsely into bite-sized pieces; larger chunks add texture, but chopping evenly helps the filling sit smoothly in the cups. Patting dry removes surface moisture that would otherwise water down the mixture. Combine filling ingredients: In a mixing bowl, beat the softened cream cheese with the sour cream until smooth and free of lumps. Stir in the shredded mozzarella and grated Parmesan, followed by the chopped artichokes and the squeezed spinach. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste, and adjust seasoning. If the mixture feels too stiff, add a teaspoon of sour cream at a time until spreadable. Fill shells and bake: Spoon about 1 heaping tablespoon of filling into each prepared shell, smoothing the top slightly and leaving room for a little extra mozzarella if you like a melted topping. Bake in the preheated 350°F oven for 12–15 minutes, until the phyllo is golden brown and the filling is bubbling. Rotate the pan halfway through for even browning. Rest and serve: Allow the cups to cool in the pan for 3–4 minutes so the filling sets slightly, then transfer to a platter. Garnish with chopped parsley and an extra dusting of Parmesan, and serve warm.

Storage Tips

Store leftover cups in an airtight container in the refrigerator for up to 3 days. To maintain crispness, place a piece of parchment between layers, and reheat in a 325°F oven for 8–10 minutes rather than microwaving, which will make the phyllo limp. If you want to prepare ahead, fill shells and cover tightly with plastic wrap on the baking sheet, then refrigerate for up to 24 hours before baking. For longer storage, freeze unbaked filled cups on a tray until solid, transfer to a freezer-safe bag, and bake from frozen adding 3–5 extra minutes to the bake time.

Ingredient Substitutions

If you’re short on fresh spinach, use 10 ounces of frozen chopped spinach — thaw completely and squeeze out all moisture. Swap sour cream for plain Greek yogurt for a tangier, protein-rich profile. For a non-dairy option, try a vegan cream cheese and dairy-free shredded cheese, and use gluten-free phyllo or mini potato cups to accommodate dietary needs; be mindful the texture will change slightly. Substitute smoked mozzarella or fontina for a deeper flavor, and add a squeeze of lemon or a pinch of red pepper flakes for brightness and subtle heat.

Serving Suggestions

Serve warm as an appetizer at cocktail parties or as part of a buffet alongside crudités and a simple mixed green salad. Garnish with chopped parsley or chives and a wedge of lemon for guests who like extra brightness. For a heartier snack, pair with slices of crusty bread and roasted vegetables. These also make charming additions to brunch spreads and holiday hors d’oeuvres tables.

Cultural Background

Warm spinach and artichoke mixtures are rooted in Mediterranean and American comfort cooking, where preserved vegetables and soft cheeses are combined for communal, shareable eats. The classic dip evolved into countless baked and spoonable versions across the U.S., and tucking the mixture into individual phyllo cups modernizes the concept into an elegant, finger-friendly format that keeps the familiar flavors intact while offering single-serve convenience.

Seasonal Adaptations

In spring, swap baby spinach for a mix of tender baby greens and add fresh lemon zest. In late summer, stir in roasted red pepper for a sweeter profile and color contrast. In winter, use baby kale wilted until tender with a splash of hot water to soften fibers. For holidays, top each cup with a small piece of crisp prosciutto or a toasted pine nut for texture and a festive finish.

Meal Prep Tips

To streamline assembly, pre-chop artichokes and grate cheeses the day before. Sauté and press the spinach, then refrigerate the filling in an airtight container; fill shells and bake within 24 hours for peak texture. Use a small cookie scoop to portion filling evenly, which keeps bake times consistent and presentation tidy. Label frozen trays with a date and instructions to bake straight from frozen for quick entertaining.

These little cups have been my hostess secret for years — easy to multiply for crowds, endlessly adaptable, and always met with compliments. Try making a double batch and freezing half; you’ll appreciate how quickly a tray of warm, melty bites can elevate an ordinary evening into a memorable one.