Description
12 phyllo cups (store-bought or homemade)
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
½ cup cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ tsp ground black pepper
¼ tsp red pepper flakes (optional)
Directions:
Preheat oven to 375°F (190°C). Arrange the phyllo cups on a baking sheet.
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
Add the chopped spinach and cook until wilted, about 2 minutes. Stir in the chopped artichoke hearts and cook for another minute.
Remove from heat and stir in the cream cheese, mozzarella cheese, Parmesan cheese, black pepper, and red pepper flakes (if using). Mix until the cheese is
melted and everything is well combined.
Spoon the spinach and artichoke mixture into each phyllo cup, filling them generously.
Bake for 10-12 minutes until the phyllo cups are golden brown and the cheese is bubbly.
Serve warm and enjoy these cheesy, savory bites!
Prep Time: 10 minutes Cooking Time: 12 minutes Total Time: 22 minutes Kcal: 130 per serving Servings: 12 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Spinach and Artichoke Phyllo Cups every time.
- Prep Ingredients: Finely chop the onion, mince the garlic, chop the spinach, and drain and chop the artichoke hearts. Pre-measure all cheeses and seasonings.
- Sauté Aromatics: In a skillet over medium heat, warm the olive oil. Add the onion and garlic, cooking for 2-3 minutes until fragrant and translucent.
- Cook Vegetables: Add the chopped spinach to the skillet. Stir until completely wilted, about 2 minutes. Mix in the artichoke hearts and cook for an additional minute to warm through.
- Combine Cheeses: Remove the skillet from the heat. Immediately add the softened cream cheese, mozzarella, Parmesan, black pepper, and optional red pepper flakes. Stir vigorously until the cheeses melt into a cohesive, creamy filling.
- Fill Cups: Arrange the phyllo cups on a baking sheet. Generously spoon the warm spinach-artichoke mixture into each cup, ensuring they are evenly filled.
- Bake: Place the baking sheet in the preheated 375°F (190°C) oven. Bake for 10-12 minutes, or until the filling is bubbly and the phyllo edges are a deep golden brown.
Serving Suggestions
These versatile bites are perfect for any occasion. For a party appetizer, arrange them on a platter with a side of marinara or ranch dipping sauce. They make an elegant starter for a dinner party when paired with a light, crisp salad. For a quick and satisfying snack, enjoy a couple with a cup of tomato soup.
How-to Summary
In summary, create this appetizer by sautéing onion, garlic, spinach, and artichokes. Mix in cream cheese, mozzarella, and Parmesan off the heat. Fill store-bought phyllo cups and bake at 375°F for 10-12 minutes until golden and bubbly.
Frequently Asked Questions
- Can I make the filling ahead of time? Yes, you can prepare the filling up to 2 days in advance. Store it covered in the refrigerator. Let it come to room temperature before filling the cups for even baking.
- Can I use frozen spinach? Absolutely. Thaw 1/2 cup of frozen chopped spinach and squeeze out ALL excess liquid using a clean kitchen towel to prevent a soggy filling.
- How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5-8 minutes to restore crispness; avoid the microwave.
- Are there any cheese substitutions? You can substitute the mozzarella with Monterey Jack or Fontina. For a sharper flavor, use Pecorino Romano instead of Parmesan.
- Can I make these gluten-free? Yes, simply use gluten-free phyllo pastry or fill pre-baked gluten-free mini tart shells. The filling is naturally gluten-free.
Common Mistakes to Avoid
- Soggy Phyllo: Ensure your vegetable mixture is not watery. Thoroughly drain artichokes and squeeze all moisture from spinach.
- Overfilling: Avoid overstuffing the cups, as the filling can bubble over and make the phyllo soggy during baking.
- Using Cold Cream Cheese: Let the cream cheese soften at room temperature so it blends smoothly into the warm vegetables without clumping.
- Overbaking: Watch carefully after 10 minutes. Phyllo pastry burns quickly; remove the cups as soon as they turn golden brown.
Conclusion
These Spinach and Artichoke Phyllo Cups are the ultimate easy yet impressive appetizer. With a creamy, cheesy filling and a delightfully crisp shell, they are guaranteed to be a crowd-pleaser. By following the step-by-step guide and avoiding common pitfalls, you can create a perfect batch in just over 20 minutes. They are a foolproof recipe that delivers maximum flavor with minimal effort.