Individual phyllo cups filled with the classic warm artichoke and spinach dip combination, creating elegant bite-sized appetizers perfect for entertaining and parties.
Recipe Details
Ingredients
- 30 pieces mini phyllo pastry cups
- 225g cream cheese, softened
- 120ml mayonnaise
- 120ml sour cream
- 75g freshly grated Parmesan cheese
- 100g shredded mozzarella cheese
- 400g (1 can) artichoke hearts, drained and chopped
- 300g frozen chopped spinach, thawed and squeezed dry
- 3 cloves garlic cloves, minced
- 1 tsp onion powder
- 1 tsp dried dill
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp hot sauce (optional)
- 2 tbsp fresh chives, chopped
- 30g extra Parmesan for topping
Instructions
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Preheat oven to 190°C (375°F). Place 30 pieces mini phyllo pastry cups on a large baking sheet.
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Make sure 300g frozen chopped spinach is completely thawed and well-drained. Place in a clean kitchen towel and squeeze firmly to remove as much moisture as possible - this is crucial for preventing soggy bites.
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In a large bowl, combine 225g cream cheese, 120ml mayonnaise, and 120ml sour cream. Mix until smooth and well combined.
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Add 75g freshly grated Parmesan cheese, 100g shredded mozzarella cheese, 3 cloves garlic cloves, 1 tsp onion powder, 1 tsp dried dill, 1/2 tsp paprika, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1 tsp hot sauce (optional) if using. Mix until evenly distributed.
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Fold in the squeezed spinach and chopped 400g (1 can) artichoke hearts, making sure they're evenly distributed throughout the mixture.
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Using a small spoon or cookie scoop, fill each 30 pieces mini phyllo pastry cups with about 1 tablespoon of the mixture, mounding it slightly.
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Sprinkle the tops with 30g extra Parmesan for topping for extra golden color and flavor.
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Bake for 12-15 minutes until the filling is hot and bubbly and the tops are lightly golden brown.
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Remove from oven and let cool for 3-4 minutes. Garnish with 2 tbsp fresh chives and serve warm.
Tips
Spinach Preparation: The key to success is removing ALL excess moisture from the spinach. Thaw overnight in the refrigerator, then squeeze in a clean kitchen towel until no more water comes out.
Make-Ahead Strategy: The dip mixture can be prepared up to 2 days ahead and stored covered in the refrigerator. Fill phyllo cups just before baking for best results.
Phyllo Cup Storage: Keep phyllo cups in their package until ready to use to prevent them from drying out. They can become brittle if exposed to air too long.
Serving Temperature: These are best served warm when the cheese is still melty. If they cool down, reheat in a 160°C (325°F) oven for 3-4 minutes.
Artichoke Options: Use marinated artichoke hearts for extra flavor, but drain them well and pat dry before chopping. Canned artichokes in water work perfectly too.
Filling Consistency: The mixture should be thick enough to hold its shape in the cups. If it seems too thin, add a bit more cream cheese or Parmesan.
Party Planning: This recipe easily doubles or triples for larger crowds. Allow 2-3 bites per person for appetizer portions.