Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz marinated artichoke hearts, drained and finely chopped
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup high-quality mayonnaise
  • 1/4 cup full-fat sour cream
  • 2 cloves garlic, minced finely
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup shredded low-moisture mozzarella
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 packs mini phyllo shells (30 shells total)
  • 1 tbsp fresh parsley, finely chopped for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the thawed spinach in a clean kitchen towel and wring it out over the sink until no more liquid escapes to ensure a crispy crust.
  2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Fold in the minced garlic, Parmesan cheese, and half of the mozzarella until the mixture is uniform.
  3. Fold the dry squeezed spinach and chopped artichoke hearts into the cream cheese base. Season with red pepper flakes and black pepper, stirring until the greens are evenly distributed.
  4. Arrange phyllo cups on a parchment-lined baking sheet. Spoon one tablespoon of filling into each cup and top with the remaining mozzarella. Bake for 10–12 minutes until the cheese is bubbling and the pastry is golden brown. Garnish with fresh parsley before serving.