My sister brought these to our Memorial Day cookout and three people asked for the recipe before we even sat down to eat.
Southern Spinach Artichoke Phyllo Bites
These savory spinach artichoke bites are creamy, cheesy, and ideal for gatherings, holiday trays, or easy appetizers. The flaky mini phyllo shells bake up crisp and golden, while the rich filling of spinach, artichokes, mozzarella, and mayonnaise creates a warm and flavorful center in every bite.
Ingredients
- 24–30 frozen mini phyllo shells
- 1 package (10 oz) frozen chopped spinach, thawed and thoroughly drained
- 1 can (14 oz) artichoke hearts, drained and finely chopped
- 1½ cups shredded mozzarella cheese, divided
- 1 cup mayonnaise
- Garlic powder, salt, and black pepper, to taste
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F. After thawing the spinach, press out as much liquid as possible using paper towels or a clean kitchen towel.
Helpful Tip: Dry spinach helps prevent soggy phyllo shells and keeps them crisp while baking.
Step 2: Chop the Artichokes
Drain the artichoke hearts thoroughly and cut them into small, even pieces.
Helpful Tip: Finely chopped artichokes blend smoothly into the filling and make the appetizers easier to enjoy.
Step 3: Mix the Filling
In a large bowl, combine the spinach, chopped artichokes, 1 cup of mozzarella cheese, mayonnaise, garlic powder, salt, and pepper. Stir until the mixture is creamy and evenly combined.
Note: The filling should have a thick, rich consistency.
Step 4: Fill the Phyllo Shells
Place the mini phyllo shells on a baking sheet. Spoon the filling into each shell, then sprinkle the tops with the remaining mozzarella cheese.
Helpful Tip: Extra cheese on top creates a bubbly, golden finish after baking.
Step 5: Bake and Serve
Bake for 12–15 minutes, or until the cheese is melted and lightly browned.
Allow the cups to cool for about 5 minutes before serving so the filling can firm up slightly.
Serve warm and enjoy.
