Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small yellow onion, finely chopped (approx. 1/2 cup) (75g)
  • 2 cloves garlic, minced
  • 10 ounces frozen spinach, thawed and squeezed dry (283g)
  • 14 ounces canned artichoke hearts, drained and chopped (400g)
  • 4 ounces cream cheese, softened (113g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup mayonnaise (60 ml)
  • 1/4 cup sour cream (60 ml)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 package (1 pound/454g) phyllo dough, thawed according to package instructions
  • 1/2 cup (1 stick/113g) unsalted butter, melted

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Stir in spinach and artichoke hearts, cook briefly.
  3. Remove from heat and let cool slightly.
  4. In a bowl, combine the softened cream cheese, Parmesan, mayonnaise, sour cream, red pepper flakes (if using), salt, and pepper.
  5. Stir in the spinach-artichoke mixture until well combined.
  6. Preheat oven to 375°F (190°C).
  7. Lightly brush the muffin tin with melted butter.
  8. Unroll the phyllo dough. Keep remaining phyllo covered with a damp towel to prevent drying.
  9. Place one sheet of phyllo on a cutting board. Brush with melted butter.
  10. Top with a second sheet of phyllo. Brush with melted butter. Repeat with a third sheet.
  11. Cut the layered phyllo into squares large enough to fit into the muffin tin cups.
  12. Gently press each square into a muffin tin cup, creating a small cup or basket.
  13. Repeat this process until all the muffin cups are lined with phyllo.
  14. Spoon the spinach artichoke filling into each phyllo cup.
  15. Bake for 20-25 minutes, or until the phyllo is golden brown and the filling is heated through.
  16. Let the phyllo cups cool slightly in the muffin tin before carefully removing them.
  17. Serve warm.