Golden Spinach Artichoke Phyllo Cups

Recipe Introduction: Golden Spinach Artichoke Phyllo Cups

Fancy something a bit fancy, but still dead easy? Ever wondered how to elevate the classic spinach artichoke dip? Well, let me introduce you to these Golden Spinach Artichoke Phyllo Cups ! Think sophisticated finger food that's surprisingly simple.

You can also refer to them as Spinach Artichoke Dip Bites .

These delicious little Artichoke Appetizer are crispy, golden shells filled with a creamy, cheesy spinach and artichoke dream. This recipe adds a bit of class and sophistication. Trust me, they're addictive!

From Dip to Delight: A Posh Upgrade

While the exact origin of spinach artichoke dip is a bit of a mystery, it gained massive popularity in the 80s.

These Phyllo Cup Appetizers are a posh little upgrade to that classic! I think the Spinach Artichoke Puff Pastry Bites are an excellent twist on the classic dip.

This recipe falls into the medium difficulty category. The prep takes around 25 minutes, cooking is 20- 25 minutes, and the recipe yields 24 tempting phyllo cups.

Why You'll Love These Spinach Artichoke Bites

These Mini Spinach Artichoke Tartlets boast a good dose of vitamins and minerals from the spinach. They are perfect for your next party, a sophisticated brunch, or a light lunch.

What makes this recipe special is the delightful contrast between the flaky pastry and the rich, savory filling. Serve these at your next gathering of friends or family, or during the holidays.

Time for the good stuff: let's talk ingredients for this Spinach Artichoke Appetizer Recipe .

Golden Spinach Artichoke Phyllo Cups Recipe Card

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Preparation time:25 Mins

Cooking time:25 Mins

Servings:24 phyllo cups

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:

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

Nutrition Facts

Calories:120 calories

Fat:8g

Fiber:1g

Recipe Info

Category:Appetizer

Cuisine:American

Ingredients & Equipment

Alright, let's talk about what you'll need for these smashing Golden Spinach Artichoke Phyllo Cups . Don't stress! Most of this is super easy to find.

We are making Spinach Artichoke Puff Pastry Bites using phyllo dough instead of puff pastry, you know?

Main Ingredients: Let's Break it Down

First up, the good stuff. I always reckon getting the best you can afford makes a real difference. Especially when it comes to the cheese, you know? Quality in, quality out, as my nan used to say.

• Olive Oil: 1 tablespoon (15 ml) – Nothing too fancy, just your regular cooking oil.
• Yellow Onion: 1 small , finely chopped (about 1/2 cup or 75g ) – Go for one that's firm to the touch. No squishy onions allowed!
• Garlic: 2 cloves , minced – Fresh is best here, honestly. The flavour is so much better.
• Frozen Spinach: 10 ounces (283g), thawed and squeezed dry – Squeeze that spinach like you mean it. Get all the water out or you'll end up with soggy Spinach Artichoke Dip Bites !
• Canned Artichoke Hearts: 14 ounces (400g), drained and chopped – Not the marinated ones, yeah? Just plain artichoke hearts in water.
• Cream Cheese: 4 ounces (113g), softened – Proper full-fat stuff. Don't skimp!
• Parmesan Cheese: 1/2 cup grated (50g) – Go for a block and grate it yourself. It melts better, trust me.
• Mayonnaise: 1/4 cup (60 ml) – Full-fat again. It adds richness.
• Sour Cream: 1/4 cup (60 ml) – If you're feeling fancy, try crème fraîche.
• Red Pepper Flakes: 1/4 teaspoon (optional) – For a bit of a kick. If you don't like spice, leave 'em out.
• Phyllo Dough: 1 package (1 pound/454g), thawed – This is where it gets a bit fiddly. Keep it covered with a damp towel while you're working with it, or it'll dry out faster than you can say " Artichoke Appetizer "!
• Unsalted Butter: 1/2 cup (1 stick/113g), melted – For brushing the phyllo. Makes it lovely and golden.

Seasoning Notes: Spice it Up!

• Essential Combo: Salt, pepper, and maybe a pinch of nutmeg. The nutmeg adds a certain je ne sais quoi.
• Aromatics: A squeeze of lemon juice brightens things up nicely!
• Substitution: Don't have red pepper flakes? A dash of hot sauce will do the trick.

Equipment Needed: Simple is Key

You don’t need a load of fancy gear to make these Phyllo Cup Appetizers . Just the basics will do!

• Muffin Tin: A 24-cup one is ideal. If you only have a 12-cup, just bake in batches.
• Large Skillet: For cooking the onion, garlic, and spinach.
• Mixing Bowls: For, well, mixing.
• Pastry Brush: For brushing the phyllo with butter. If you don't have one, you can use a spoon or even your (clean!) fingers.

These Easy Appetizer Recipes are all about embracing simplicity and maximizing flavor, so let's keep the equipment list nice and short and focus on creating something truly delicious.

You can even call them Mini Spinach Artichoke Tartlets , right? What do you think of this Spinach Artichoke Appetizer Recipe ? It's a great choice if you're after the best Party Appetizers with Phyllo Dough !.

Honestly, making these Spinach Artichoke Phyllo Cups isn't nearly as scary as it sounds. Once you get the hang of working with phyllo dough, you'll be knocking these out in no time.

Ready to give it a go?

Golden Spinach Artichoke Phyllo Cups

Fancy a bit of posh nosh? These Spinach Artichoke Phyllo Cups are just the ticket! Imagine flaky, golden pastry filled with creamy, cheesy, savory goodness.

They are like a grown-up version of those Spinach Artichoke Dip Bites you sneak at parties. It's a delightful twist on the classic Artichoke Appetizer , perfect for anything from a picnic to a cheeky Netflix binge.

The Spinach Artichoke Appetizer Recipe is surprisingly simple, so don't fret. Let's get cracking!

Prep Steps: Mise en Place Mania

First things first, let's get organized. You know? Proper mise en place makes all the difference.

• Essential prep: Finely chop one small yellow onion and mince two cloves garlic. Thaw and squeeze dry 10 ounces of frozen spinach. Drain and chop 14 ounces of artichoke hearts. Soften 4 ounces of cream cheese. It is the perfect time to get the olive oil out.
• Time-saving tip: Pre-chop the onion and garlic earlier in the day. Honestly, it saves so much time.
• Safety first! : Make sure your hands are dry when handling the phyllo dough. No one wants a soggy mess! Also, be careful with the hot oven, yeah?

Let's Get Baking: The Step-by-Step Breakdown

Here's where the magic happens. Don't worry, it's easier than it looks!

1. Sauté the chopped onion and minced garlic in 1 tablespoon olive oil until softened.
2. Stir in the squeezed spinach and chopped artichoke hearts. Cook briefly.
3. Remove from heat and let it cool slightly.
4. In a separate bowl, combine the softened cream cheese, 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 teaspoon red pepper flakes (if using), salt, and pepper to taste.
5. Stir in the spinach and artichoke mixture. Mix well.
6. Preheat your oven to 375° F ( 190° C) .
7. Layer three sheets of phyllo dough, brushing each with melted butter. Cut into squares. Press into muffin tins.
8. Spoon the filling into each cup and bake for 20- 25 minutes , until golden brown.

Pro Tips and Tricks: Chef Secrets Revealed

Want to take your Spinach Artichoke Puff Pastry Bites to the next level? Here are a few of my secrets!

• Golden brown goodness: Brush the bottom of the Phyllo Cup Appetizers with melted butter before adding the filling for extra crispiness. Thank me later.
• Don't drown the dough!: Be gentle with the phyllo. Keep it covered with a damp towel to prevent it from drying out.
• Avoid soggy bottoms. Do not put too much filling into the Mini Spinach Artichoke Tartlets .

These Party Appetizers with Phyllo Dough are always a hit. And you can even make the filling a day ahead! Perfect for when you need Easy Appetizer Recipes on the fly.

Enjoy your Spinach Artichoke Puff Pastry !

Recipe Notes: Level Up Your Golden Spinach Artichoke Phyllo Cups

Right then, let's talk about how to make these Spinach Artichoke Dip Bites amazing . Honestly, these Party Appetizers with Phyllo Dough are already pretty fab, but we can always dial up the flavour and presentation, can't we? They're perfect as Artichoke Appetizers for any party!

Serving Suggestions: 'Coz Presentation Matters, Inniti?

First things first, plating. Think about how you're going to show these babies off. I like to arrange my Spinach Artichoke Puff Pastry Bites on a nice platter.

A sprinkle of fresh parsley adds a pop of colour. If you’re feeling fancy, drizzle a tiny bit of balsamic glaze.

You know, just to make it look like you really put in the effort.

What to serve with these Spinach Artichoke Puff Pastry delights? A crisp green salad is a classic. A chilled glass of Pinot Grigio works wonders too.

You could even get away with a cheeky prosecco. For dipping, consider a small bowl of marinara or a garlicky aioli.

Storage Tips: Keeping It Fresh

Right, so you've got some leftover Spinach Artichoke Bites (unlikely, but hey ho!). Pop them in an airtight container and into the fridge they go.

They'll be good for about 3 days .

Freezing? Honestly, these are best fresh. The Phyllo Cup Appetizers can get a bit soggy when thawed. But if you must , freeze them in a single layer on a baking sheet first.

Then, transfer them to a freezer bag. Reheat in a medium oven at 350° F ( 175° C) until heated through.

I recommend against this if you want to maintain the texture of these lovely Mini Spinach Artichoke Tartlets .

Variations: Playing Around

Fancy a bit of a twist? For a veggie option, use a vegan cream cheese substitute. Works a treat! You can find this at Tesco or Waitrose.

Seasonally, try adding roasted butternut squash puree in the autumn months. It gives a sweet, earthy flavor to the Spinach Artichoke Appetizer Recipe that's just lush.

Nutrition Basics: Goodness in a Bite

Each Spinach Artichoke Phyllo Cup is roughly 120 calories . It's got a decent amount of protein from the cheese. Plus, you're getting your greens in with the spinach.

Not bad for an Easy Appetizer Recipes , eh?

So there you have it. All the tips and tricks to make these Spinach Artichoke Phyllo Cups a roaring success.

Go on, give it a go! You'll be surprised how easy it is to create these Golden Spinach Artichoke Phyllo Cups .

You've got this!