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Golden crispy mini phyllo cups filled with creamy spinach, artichoke, feta, and melted cheese on a ceramic platter.

Spinach and Artichoke Dip Cups

Golden, crispy mini phyllo shells filled with a rich, garlic-infused spinach, artichoke, feta, and Greek yogurt filling. An elegant, low-calorie Mediterranean appetizer that bakes in under 15 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 30
Calories: 45
Ingredients Method Notes

Ingredients
  

  • - 1 package 8–10 oz frozen chopped spinach, thawed and completely drained
  • - 1 cup canned artichoke hearts drained and finely chopped
  • - 4 oz cream cheese softened
  • - 1/4 cup plain full-fat Greek yogurt or sour cream
  • - 1/4 cup crumbled Greek feta cheese
  • - 1/2 cup shredded mozzarella cheese plus extra for topping
  • - 1/4 cup freshly grated Parmesan cheese
  • - 2 cloves garlic finely minced
  • - 1/4 tsp sea salt
  • - 1/4 tsp freshly cracked black pepper
  • - 2 packages 15-count each pre-baked mini phyllo cups (30 total)

Method
 

PREHEAT:
  1. Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
DRY SPINACH:
  1. Place thawed spinach into a clean dish towel. Squeeze thoroughly over the sink to remove all excess moisture.
MIX FILLING:
  1. In a bowl, combine cream cheese, Greek yogurt, minced garlic, salt, and pepper until smooth. Stir in squeezed spinach, artichokes, feta, mozzarella, and Parmesan.
ASSEMBLE:
  1. Arrange phyllo cups on the baking sheet. Spoon 1 generous tablespoon of filling into each shell. Top with a pinch of mozzarella.
BAKE:
  1. Bake for 10–12 minutes until pastry is golden-crisp and cheese is melted and bubbling.
SERVE:
  1. Rest for 3 minutes before serving warm.

Notes

- Squeezing the spinach dry is the most critical step to prevent soggy pastry cups.
- Do not microwave leftovers; reheat in an oven or air fryer at 350°F for 3-5 minutes to restore crispiness.