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Baked Spinach Artichoke Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 85 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 19 minutes
  • Total Time: 39 minutes
  • Yield: 30 mini phyllo cups 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These delicious Baked Spinach Artichoke Cups combine creamy spinach and artichoke filling with crispy mini phyllo shells, perfect for a savory appetizer or snack.

Ingredients

Units Scale

Ingredients

  • 2 cups frozen chopped spinach, thawed (about 280 grams before squeezing)
  • 1 cup canned artichoke hearts, drained and finely chopped (about 165 grams drained)
  • 1 cup full-fat cream cheese, softened (about 225 grams)
  • 1 half cup sour cream (about 120 grams)
  • 1 cup shredded mozzarella (about 110 grams)
  • 1 half cup freshly grated Parmesan (about 45 grams)
  • 3 cloves garlic, finely minced
  • 1 teaspoon kosher salt
  • 1 half teaspoon black pepper
  • 1 quarter teaspoon crushed red pepper flakes (optional, but it wakes up the flavor)
  • 30 mini phyllo shells

Instructions

  1. Prepare spinach: First, treat the spinach like it owes you money. Thaw it completely, then squeeze it until it is almost dry and crumbly. If you skip this, the filling will bake up watery and the phyllo shells will go soft and sad, and you will feel personally offended because everything else was perfect. A clean kitchen towel works best here. Put the spinach in the towel, twist hard, and keep twisting until no more liquid drips.
  2. Preheat oven and prep shells: Preheat your oven to 375°F (190°C). Set the phyllo shells on a baking sheet right away so you are not scrambling later with sticky hands.
  3. Mix filling: In a mixing bowl, add the squeezed spinach, chopped artichokes, softened cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes if using. Mix until the cream cheese fully disappears into the mixture. It should look thick and creamy, not loose. If it seems too soft or runny, add 1 to 2 more tablespoons of Parmesan and stir again. Parmesan tightens it up beautifully.
  4. Fill shells: Spoon about 1 tablespoon of filling into each phyllo shell. You want it slightly mounded, like a tiny dome, but not overflowing down the sides. If you overfill, it will bubble over, burn on the tray, and you will be scraping cheese like a stressed raccoon. Keep it neat.
  5. Bake: Bake for 16 to 19 minutes, until the tops look lightly golden and you see little bubbles around the edges. You should smell garlic and toasted cheese, not just warm dairy.
  6. Rest and serve: Pull them out and let them sit for 5 minutes before serving, because the filling thickens as it cools slightly and becomes more scoop-like instead of molten.

Notes

  • Squeeze the spinach thoroughly to avoid watery filling and soggy phyllo shells.
  • If the filling seems too soft or runny, add 1 to 2 tablespoons more Parmesan cheese to thicken it.
  • Do not overfill the phyllo shells to prevent bubbling over and burning during baking.
  • Let the baked cups rest for 5 minutes to allow the filling to thicken before serving.

Find it online: https://yumrecipesfood.com/baked-spinach-artichoke-cups-recipe/