Spinach-Artichoke Cups

Spinach-Artichoke Cups

From the Kitchen of Ali Ebright, Kansas City, MO.

"In place of phyllo shells, you also can bake wonton wrappers in lightly greased mini muffin cups at 350° for 5 minutes. Be sure to press the wonton edges flat against the sides before baking so they are open for filling when they crisp up."

Southern Living MARCH 2013

  • Yield: Makes 15 appetizer servings


  • 1/2 (10-oz.) package frozen chopped spinach, thawed
  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1/2 cup sour cream
  • 1/2 (8-oz.) package cream cheese, softened
  • 1/2 cup (2 oz.) shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • Freshly ground pepper
  • 45 frozen mini-phyllo pastry shells


Preheat oven to 350°. Drain thawed spinach, pressing between paper towels. Stir together drained spinach, artichoke hearts, sour cream, cream cheese, mozzarella cheese, Parmesan cheese, and a dash of freshly ground pepper. Place frozen mini-phyllo pastry shells on a baking sheet. Spoon spinach mixture into shells (about 2 tsp. per cup), pressing into bottom of each cup. Bake 25 minutes or until golden and bubbly. Serve immediately.


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Spinach-Artichoke Cups Recipe