Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 1 cup canned artichoke hearts, drained and finely chopped
  • 2 cloves garlic, minced
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, freshly grated
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 30 pre-baked mini phyllo shells
  • 1 tbsp fresh parsley, finely chopped for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. Place the thawed spinach in a clean kitchen towel or cheesecloth and wring it forcefully over the sink until all excess moisture is removed. Pat chopped artichokes dry with paper towels.
  3. In a medium mixing bowl, use a rubber spatula to cream together the softened cream cheese and sour cream until smooth. Mix in the minced garlic, salt, black pepper, and red pepper flakes.
  4. Gently fold the dried spinach, chopped artichokes, shredded mozzarella, and 1/4 cup of the grated parmesan into the cream cheese mixture.
  5. Arrange the phyllo shells on the prepared baking sheet. Use a small spoon to fill each shell generously with the mixture, mounding it slightly at the top.
  6. Sprinkle the remaining 1/4 cup of parmesan cheese over the tops. Bake for 10–12 minutes until the filling is bubbly and the edges of the shells are golden brown.