Baked Spinach and Artichoke Phyllo Bites

Baked Spinach and Artichoke Phyllo Bites 

Happy Holidays!! I’m so excited for Thanksgiving - it’s one of my favorite holidays. Today’s recipe is great for potlucks or hosting your own holiday event. Spinach artichoke dip is one of those classics that are just so comforting and indulgent. Best served when piping hot and topped with tons of cheese…I’ve only really had store-bought or dip from a restaurant. I figured it might be nice to whip up a homemade recipe to cut down on unnecessary preservatives/ingredients. Crisp, delicate phyllo dough is spinach and artichoke dip’s bff. Phyllo seems difficult to work with, but actually turned out to be really therapeutic. You can also use pre-made phyllo cups, available in the frozen aisle. I’ll show you how easy it is to make mini phyllo cups filled with this delicious dip! This recipe is as simple as mixing all the ingredients, spooning the dip into phyllo cups, and throwing them in the oven to get warm and golden! Let’s get baking :) 

I also have some free Thanksgiving greeting cards for you to print at home! Check them out here

What You Need: 

  • 6 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 1/4 cup grated Mozzarella cheese
  • 10 oz package of frozen chopped spinach, thawed and drained
  • 1 cup of quartered artichoke hearts, rinsed and drained
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • salt and pepper
  • 1 package Phyllo dough, or pre-made Phyllo cups
  • a ton of melted butter for the phyllo dough
  • cooking spray
  • mini muffin tin 

What To Do:

  • Pre-heat your oven to 350F. Take the phyllo dough out of the freezer. It needs about 30 min-1 hr to thaw.
  • Rinse and drain the artichoke hearts. Chop them into smaller chunks. 
  • In a mixing bowl, combine the cream cheese, parmesan cheese, sour cream, drained spinach, mozzarella cheese, chopped artichokes, cayenne pepper, and garlic powder. Mix thoroughly and season with salt and pepper to taste. 
  • That's it for the dip. Try not to eat all the dip before they get into the cups, like I did. I had uneven amounts of dip and phyllo cups lol! 
  • Now for the phyllo! If you are using pre-made cups, simply place them on a rimmed baking sheet and spoon the spinach and artichoke dip into the cups. If you are using phyllo dough, prepare a large work surface. You will want to work quickly, as phyllo begins to dry out quickly and can crack. 
  • Phyllo dough comes stacked, rolled up in plastic. Unroll the sheets and gently place 1 sheet on your work surface. Use a soft-bristled pastry brush to brush melted butter onto the sheet, working from the outside edges inward to prevent cracking. It's alright if it does crack. 
  • Place another sheet of phyllo on top, brushing it with butter. Repeat until you have at least 5-8 sheets of phyllo. 
  • Use a paring knife to divide the phyllo dough into squares that are large enough to fit in the mini-muffin tin. Mine were about 2 1/2-3" squares. 
  • Take one stack of squares and gently work them into the cup of a mini muffin tin. I love the way the sheets of phyllo flare up. Give them a spritz of cooking spray. This will help them get nice and golden brown.
  • Spoon the spinach and artichoke dip into each phyllo cup. 
  • Bake them at 350F for 10-12 minutes or until the phyllo is golden brown. Remove from the oven and serve! 

These are perfect for entertaining. Elegant, simple, and tasty. They look beautiful on a dinner table, and I love the crisp phyllo against the warm, gooey texture of the spinach and artichoke dip. Why buy a container of store-bought dip when you can make it yourself? :) How are you celebrating the holidays? What are your favorite holiday foods? 

If you've made anything from the blog, snap a pic and tag #brokeandcooking on ig or twitter! Happy Thanksgiving everyone!