Easy Spinach Artichoke Phyllo Cups Recipe – The Perfect Holiday Appetizer

Easy and impressive Spinach Artichoke Phyllo Cups recipe perfect for dinner parties and gatherings. These finger foods combine rich spinach, artichokes, cheese, and sun-dried tomatoes in crispy phyllo shells.

Recipe Inspiration

My husband and I were recently invited to a dinner party, and I wanted to bring an easy appetizer recipe that also looked impressive. These Spinach Artichoke Phyllo Cups are perfect for holiday appetizers or any party finger food needs!

The party was hosted by some of our favorite friends in town in honor of a family member coming to visit. All guests were asked to bring a dish to pass and a bottle of wine (and I’m not talking like Pigs In A Blanket Chili Cheese Dip or Mini Meatball Subs with Frozen Meatballs and Dinner Rolls, I’m talking more sophisticated food with delicious, rich flavors…after-all, the hosts are world renowned chefs and pastry chefs! (like actually!! They have the coolest stories to tell of all their living abroad!)

Last year, at a similar dinner party, I brought my homemade macaroons. They were a giant hit…but…they are time consuming to make and I had a day full of basketball games for our boys earlier, so those were out!

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This time, I needed an easy appetizer recipe that was quick to make but looked like it required effort. Spinach Artichoke Phyllo Cups are the perfect blend of sophisticated holiday appetizers and convenient party finger food!

I didn’t want to make it look like I took the easy route! So while watching the basketball games, I was thinking about recipes I’ve made in the past for appetizers, like spinach artichoke dip with chips or Lipton Soup Spinach Dip with Hawaiian Bread or even Tomato Basil Bruschetta but none of these really seemed to fit the bill.

Then it came to me, spinach artichoke cups! This way I could eliminate the tortilla chips, making it seem “fancier” as well as making it an easy but pretty finger food.

I stopped at the grocery store on the way home from basketball and then got busy mixing ingredients. I made the general spinach, artichoke mixture, filled a couple Phyllo cups, baked them and tested them out…and I felt like they were missing something. My husband went into the spice cabinet and started adding some things and having me blind-test them…nothing worked. Then it dawned on me…SUN DRIED TOMATOES! I found a jar in my refrigerator, added them and made a second test batch = and perfection!

They were so yummy! The sun dried tomatoes added just the right touch of sweetness to break up the flavors of spinach and cheese. Ohhh, so good! Let me share with you how to make them so you can have an easy but impressive appetizer to take along to your next dinner party or holiday gathering!

Ingredients

These simple ingredients come together to create a holiday appetizer that is both flavorful and impressive. The result is a perfect party finger food option for gatherings.

• frozen spinach – defrosted and all excess water removed
• canned artichoke – cut into bitesized pieces
• mozzarella cheese – shredded
• Parmesan cheese – shredded
• cream cheese – Philadelphia cream cheese is my go-to
• sun dried tomatoes – removed from their excess oil
• salt – I used Kosher salt
• garlic powder – ground garlic powder
• Phyllo Shell cups – bought in the freezer section of the grocery store

How To Make Spinach Artichoke Phyllo Cups

1. Defrost and strain frozen spinach. Be sure to remove all excess water
2. Drain canned artichokes and place on a cutting board. Using a sharp knife, carefully cut the artichokes into small, bite-sized pieces
3. Cut cream cheese block in half and place 4 ounces in a microwave safe bowl and nuke for 30 seconds in the microwave, just to make it soft
4. Remove the sun-dried tomatoes from the oil and let the excess oil drip off back into the jar. Place on a cutting board and cut into bite sized pieces
5. In a large bowl, combine all of the ingredients together, mixing carefully with a silicone spatula

6. Line a baking sheet with parchment paper and empty Phyllo shells

7. Spoon spinach artichoke mixture into each Phyllo shells and bake in a 350°F oven for 10 minutes, or until the Phyllo shell has become slightly crispy

Remove from oven and let cool. Then dig in and devour, or pack up in a pretty serving dish and take to your dinner party! Try my Tomato Basil Bruschettafor another quick and easy appetizer idea!

Whether you’re planning your next holiday appetizers menu or looking for a party finger food to impress your friends, these Spinach Artichoke Phyllo Cups are a must-try. Let me know in the comments how they turned out for you!

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