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Spinach Artichoke Phyllo Cups

Spinach Artichoke Phyllo Cups

Enjoy these Spinach Artichoke Phyllo Cups, a delightful snack or appetizer bursting with flavor and easy to prepare!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Snacks & Appetizers
Cuisine: American
Keyword: Appetizer, crowd-pleaser, Easy Recipe, party food, Snack, Spinach Artichoke Phyllo Cups
Servings: 12 cups
Calories: 150kcal

Equipment

  • muffin tin
  • mixing bowl

Ingredients

For the Phyllo Cups

  • 8 sheets Phyllo dough use fresh for best texture
  • 0.25 cup Melted butter for brushing between layers

For the Filling

  • 2 cups Fresh spinach chopped; frozen can be used
  • 1 can (14 oz) Artichoke hearts drained and chopped
  • 8 oz Cream cheese softened
  • 0.5 cup Shredded Parmesan cheese for topping
  • 1 tsp Garlic powder
  • Salt and pepper to taste

Instructions

How to Make Spinach Artichoke Phyllo Cups

  • Preheat the oven to 375°F (190°C).
  • Mix together the softened cream cheese, chopped artichokes, fresh spinach, garlic powder, half of the Parmesan cheese, salt, and pepper in a large bowl.
  • Layer four sheets of phyllo dough, brushing melted butter between each layer, into muffin tins.
  • Fill each phyllo cup generously with the spinach-artichoke mixture. Top each one with the remaining Parmesan.
  • Bake for 15-20 minutes until they are golden brown and crisp. Allow them to cool slightly before serving.

Notes

Ensure cream cheese is softened and do not overfill phyllo cups. Keep phyllo covered with a damp cloth while working.

Nutrition

Serving: 1cup | Calories: 150kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2500IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 1mg
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