Go Back

Baked Spinach Artichoke Bites

Baked spinach artichoke bites with creamy, cheesy filling baked inside crisp, golden mini phyllo shells. Expect melty mozzarella and Parmesan with a hot, spoonable center—easy finger food for parties or game day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
cooling 5 minutes
Total Time 40 minutes
Servings: 30 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Frozen mini phyllo shells
  • 30 frozen mini phyllo shells
Cream cheese mixture
  • 4 oz cream cheese softened
  • 0.3333333333 cup sour cream
  • 1 garlic minced
  • 0.5 tsp onion powder
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
Spinach and artichokes
  • 1 cup frozen chopped spinach thawed and squeezed very dry
  • 1 cup canned artichoke hearts drained and finely chopped
  • 0.5 cup shredded mozzarella cheese
  • 0.3333333333 cup grated Parmesan cheese
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Preheat and set up the shells
  1. Preheat the oven to 375°F. Arrange the mini phyllo shells on a parchment-lined baking sheet.
Make the creamy filling
  1. Beat the cream cheese and sour cream in a bowl until smooth. Stir in the garlic, onion powder, kosher salt, and black pepper until evenly combined.
  2. Fold in the squeezed-dry spinach and finely chopped artichoke hearts. Add mozzarella and Parmesan, then mix until evenly distributed.
Fill and bake
  1. Spoon about 1 tbsp of filling into each mini phyllo shell, filling generously without overflowing. Bake at 375°F for 12–15 minutes until the filling is hot, the cheese has melted, and the phyllo edges are crisp and golden.
Finish and serve
  1. Sprinkle the baked bites with fresh parsley. Cool for 3–5 minutes before serving.

Notes

For the crispiest shells, make sure the spinach is truly squeezed very dry so the filling doesn’t weep. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because phyllo shells tend to soften after thawing. If you want a lighter version, use low-fat cream cheese and sour cream for a slightly lower-calorie filling while keeping the same bake time.