Ingredients:

  • 1 cup frozen spinach, thawed and drained
  • 1 cup canned artichoke hearts, chopped
  • 1 cup cream cheese, softened
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 package phyllo pastry, thawed
  • ½ cup melted unsalted butter, for brushing

Instructions:

  1. In a mixing bowl, combine spinach, artichokes, cream cheese, sour cream, Parmesan, garlic powder, salt, pepper, and red pepper flakes. Mix until smooth.
  2. Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with parchment paper.
  3. Carefully unroll phyllo pastry and cut it into squares (approximately 4x4 inches). Layer two squares and brush one with melted butter, then place the next layer on top and repeat. Gently press the layered phyllo squares into each muffin tin cup.
  4. Spoon a generous amount of the spinach-artichoke filling into each phyllo cup. Bake for 20 minutes or until golden brown and crispy.
  5. Allow the bites to cool slightly before removing from the tin. Serve warm!