Recipe Overview
Why you’ll love it: These spinach artichoke bites are a delicious and elegant party appetizer. If you’re a fan of spinach artichoke dip, you’ll love this easy appetizer made with mini phyllo shells.
How long it takes: 40 minutes
Equipment you’ll need: bowl, sheet pan
Servings: 15 (2 bites each)
Work smarter, Not Harder
Meet my secret weapon for stress-free hosting. These spinach artichoke bites take that iconic flavor profile and tuck it into a crispy, shatteringly light phyllo shell. Because I’m a fan of working smarter, not harder, I lean on frozen phyllo shells for these. Make them from scratch is not my style.
You can prep the filling a few days in advance, toss it in the fridge, and fill them and pop them in the oven ten minutes before your guests arrive. It’s the kind of appetizer that makes you look like a catering pro, even if you actually spent your afternoon panic-cleaning the living room.
What makes them special:
- Spinach artichoke dip in bite-sized form! These mini appetizers are so easy to serve, and guests love their favorite dip baked in a crispy mini pastry.
- No fussing with crust. Frozen phyllo shells for the win!
- Make ahead option. The creamy filling can live in your fridge for a few days, so all you have to do on party day is scoop and bake.
Ingredient Notes
- Three kinds of cheese, plus sour cream: The base of the filling is a creamy rich mixture of cream cheese and sour cream. Salty sharp Parmesan brings the flavor and shredded mozzarella adds melty cheesy goodness.
- Frozen chopped spinach: Frozen spinach makes this recipe really easy but you could definitely cook fresh spinach instead if you have it on hand.
- Artichoke hearts: Buy a can of artichoke hearts. Make sure they are plain, not marinated.
- Phyllo (filo) shells: These are the easiest thing ever, and so handy. I like to keep a package in my freezer for easy appetizers, desserts, or even mini taco cups!
How to Make Spinach Artichoke Bites
Make the filling. In a large mixing bowl, measure out the cream cheese, sour cream, Parmesan, and mozzarella. Add the spinach, chopped artichokes, and black pepper until everything is evenly combined.
Assemble. Spoon the filling into the phyllo shells. Every spoonful should have a little bit of spinach, artichoke, mozzarella, and Parmesan. Place the filled phyllo shells on a sheet pan. I like to use a pan with a rim so they don’t accidentally slide off!
Bake. Place the pan in a 350ºF oven and bake until the filling is gooey and melty and both the tops and shells are golden brown. The spinach artichoke bites can be served immediately but they’re also great after they cool down. That’s another reason why I love this appetizer recipe!
Recipe Variations
- Add spicy heat. Mix a splash (or two… or three!) of hot sauce into the filling for a kick. I’ve also made this recipe with ⅛ teaspoon of cayenne for a little spicy tingle.
- Try other cheeses. Swiss cheese, Gruyère, havarti…there are a lot of options you can choose from instead of mozzarella. For the Parmesan, you can swap in another cheese with a sassy, assertive flavor like pecorino, Romano, or feta.
- Use fresh spinach. Bagged baby spinach can be swapped in for the frozen spinach. Sauté it in a skillet with a splash of oil, then squeeze out all the liquid.
More appetizer Ideas
- Brunch go-alongs. Spinach artichoke bites are popular on a brunch menu because they’re almost like a mini-quiche. They complement egg dishes, like this crustless quiche and crescent roll breakfast bake. Take a look at my brunch recipes!
- More finger foods. Creamy pea crostini with pancetta or classic tomato bruschetta are always a big hit. Spiced pecans or olive oil roasted almonds are guaranteed to disappear quickly! For bacon lovers, try bacon wrapped water chestnuts, bacon wrapped dates (stuffed with goat cheese!) or candied bacon.
- Crowd-pleasing cocktails. My rosé spritzer and grapefruit and elderflower cocktail will get your party started. Poinsettia cocktails and cranberry margaritas are always welcome, too.
Make-ahead: Mix the filling and refrigerate it in an airtight container for up to 3 days. Fill the phyllo cups while the oven is preheating and you’ll have the appetizers ready to enjoy in no time!
Storing leftovers: Transfer the artichoke spinach bites to an airtight container and refrigerate for up to 4 days.
Reheating: Warm leftovers on a baking sheet in a 350ºF oven until the filling is heated through. The microwave also works but the phyllo won’t be crisp.
More Appetizer Recipes
Spinach Artichoke Bites
Ingredients
- 1 package (8 ounces) frozen chopped spinach
- 1 cup quartered canned artichoke hearts
- 4 ounces cream cheese (softened to room temperature)
- ¼ cup grated Parmesan cheese
- ¼ cup sour cream
- ¼ cup shredded mozzarella cheese
- ¼ teaspoon coarse ground black pepper
- 2 packages (1.9 ounces each) Phyllo Shells (30 shells)
Instructions
- Cook the frozen spinach until thawed, drain it well, and squeeze out as much excess liquid as you can.1 package (8 ounces) frozen chopped spinach
- Drain the artichoke hearts, rinse them well, and then drain again. Measure out 1 cup of the artichoke hearts (you may not need the whole can). Chop them into small pieces.1 cup quartered canned artichoke hearts
- In a medium mixing bowl, mix softened cream cheese, parmesan cheese, sour cream, mozzarella, drained spinach, chopped artichokes and black pepper. Thoroughly mix all ingredients.4 ounces cream cheese, ¼ cup grated Parmesan cheese, ¼ cup sour cream, ¼ cup shredded mozzarella cheese, ¼ teaspoon coarse ground black pepper
- When you are ready to serve, preheat oven to 350°F. Fill each phyllo shell with a heaping scoop of cheese mixture. Place on a rimmed baking sheet. Repeat until all the phyllo shells are filled, and cheese mixture is used up.2 packages (1.9 ounces each) Phyllo Shells
- Bake for 20 minutes, or until heated through and golden brown. Serve immediately (although the spinach artichoke bites are just as good at room temperature, too! ).
Notes
- Phyllo shells: Phyllo is a flaky multi-layered Greek-style pastry often used to make baklava. You may know it as filo instead. Phyllo is somewhat similar to puff pastry but the two are made quite differently and aren’t interchangeable.
- Cream cheese: For best results, use regular cream cheese. Reduced fat will work but the end result isn’t as creamy. Cream cheese spreads or whipped cream cheese will not work in this recipe.
- Artichoke hearts: Be sure to buy plain canned artichoke hearts, not marinated.
- Make ahead: You can make the cheese mixture up to 3 days ahead. Refrigerate in an airtight container. When you’re ready to serve the appetizers, preheat the oven to 350°F. While the oven is preheating, fill the phyllo cups and bake as directed.
- With fresh spinach: You’ll need about 16 ounces of fresh spinach (such as bagged baby spinach), or about 1 cup cooked. Sauté fresh roughly chopped spinach in a skillet with a splash of oil, then squeeze out all the liquid.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Hi Rachel,
What number in bake oven for frozen?
Are you asking about freezing the prepared cups? I’ve never tried that and I’m not sure it would work, they may get soggy. Are you asking for cook time or oven temperature?
Have you ever tried filling with a pre-made spinach artichoke dip, or is that just pure laziness. Lol. I love your recipe I’ve just never made homemade spinach artichoke dip before and am NERVOUS!
I haven’t tried it that way but I think it would absolutely work! (No need to be nervous, you can totally do it! But I’m always for a good shortcut, too.)
Let me know how it turns out if you try it!
Could these be baked and then freeze the leftovers. Then just reheat as you need them?
I have not tried that – if you give it a go, let me know how it turns out! My concern would be that they’d be soggy after reheating.
Can you use fresh spinach?
Yes you may – you’ll have to saute it first and squeeze as much liquid as possible out. Enjoy!
Can you fill the phyllo cups and travel with them not baked and then bake once you are at the party before serving? Want to make them for a party at someone’s house, but not sure best way to travel with them-30 minutes- and then serve them warm. Thanks!
I think they should be okay for 30 minutes. Just make sure to drain the spinach really really well before mixing everything together – that will help prevent them from getting soggy.
Thank you. Do they reheat well if I baked them and then traveled with them?
I don’t think that would work as well. You could try! Maybe don’t bake them all the way, just part of the way. I can’t make any promises though, as I haven’t experimented with it.
this is AWESOME!!! yummy. I can’t wait to try this! Pinned! so healthy!!
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
Hi Rachel
I was surfing for a chicken mini cup appetizer and accidentally came across this recipe. It sounds so yummy. My question is? Do you think I could add some cooked shredded chicken to this recipe? Perhaps replace the artichokes with the chicken.
Thank you for your thoughts on this matter.
I think that would be delicious! I like the idea of replacing the artichokes with the chicken – the phyllo cups aren’t large so that will help with space issues. :) Let me know how they turn out!
Can I skip the pretty outfit and cute apron :) These look like I should be making the!
I suppose ;)
Fabulous way to serve our favorite dip! Love the little phyllo shells! Pinned!