Mini Cup Party Food is my go-to for any get-together—they’re tiny, tasty, and vanish in minutes. These bite-sized phyllo cups are filled with a rich, creamy spinach-artichoke dip that bakes up beautifully.
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I first made these for a neighborhood potluck, and they were gone before the main dishes hit the table. The best part? They’re surprisingly simple to assemble, and you can prep them ahead.
Whether it’s game day, a birthday party, or a casual dinner with friends, these little cups deliver big flavor without the fuss.
Why You'll Love This Recipe
About the Ingredients
1 package (15 count) frozen mini phyllo shells (like Athens)
These are available in the freezer section. If you can't find them, you can use mini tart shells or puff pastry cups.
1 cup (240g) frozen chopped spinach, thawed and squeezed dry
Make sure to squeeze out as much water as possible to avoid a soggy filling. Fresh spinach can be used—just sauté and chop.
1 cup (240g) canned artichoke hearts, drained and chopped
Use marinated or canned artichokes. If using marinated, drain well and pat dry.
4 oz (115g) cream cheese, softened
Full-fat cream cheese gives the creamiest texture. You can use Neufchâtel for a lighter option.
1/2 cup (60g) grated Parmesan cheese
Freshly grated Parmesan melts better. You can substitute with Pecorino Romano for a sharper flavor.
1/2 cup (120g) sour cream
Greek yogurt works as a healthier substitute, but sour cream adds more tang.
1 clove garlic, minced
For a milder garlic flavor, roast the garlic first or use 1/4 teaspoon garlic powder.
1/4 teaspoon salt
Adjust to taste, especially if using salted artichokes.
1/4 teaspoon black pepper
Freshly ground pepper adds a nice kick.
1/4 cup (30g) shredded mozzarella cheese (optional, for topping)
Mozzarella gives a golden, bubbly top. You can skip it or use cheddar.
Tips & Tricks
- Thaw phyllo cups at room temperature for 10 minutes before filling to prevent cracking.
- Squeeze spinach thoroughly—use a clean kitchen towel to wring out all liquid.
- Don’t overfill the cups; leave a little room for the filling to puff up without overflowing.
- If filling ahead, cover with plastic wrap and refrigerate, then add a few extra minutes to bake time.
Pro Tips
Step-by-Step Instructions
1. Preheat oven
Preheat your oven to 375°F (190°C). Arrange the phyllo cups on a baking sheet lined with parchment paper.
2. Mix the filling
In a medium bowl, combine the squeezed spinach, chopped artichokes, cream cheese, Parmesan, sour cream, garlic, salt, and pepper. Mix until well combined and creamy.
3. Fill the cups
Spoon the filling into each phyllo cup, filling to just below the rim. If using, sprinkle a little mozzarella on top.
4. Bake until golden
Bake for 12-15 minutes, or until the filling is hot and the edges are golden brown. The cheese should be melted and bubbly.
5. Cool slightly
Let the cups cool on the baking sheet for 2 minutes before transferring to a serving platter. They are best served warm.
6. Garnish and serve
Optionally, garnish with fresh parsley or a sprinkle of paprika. Serve immediately and enjoy!
Delicious Variations
- Add cooked bacon bits or crumbled sausage for a meaty version.
- Swap the spinach and artichoke for sun-dried tomatoes and basil with cream cheese.
- Top with a small piece of roasted red pepper before baking for extra color and flavor.
How to Store Mini Cup Party Food
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze unbaked cups on a baking sheet, then transfer to a zip-top bag for up to 1 month. Bake directly from frozen, adding 3-5 minutes.
Reheating
Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness.
Frequently Asked Questions
Q: Can I make mini cup party food ahead of time?
Yes, you can assemble them up to a day ahead. Keep them covered in the fridge, then bake just before serving.
Q: What can I use instead of phyllo cups?
You can use mini tart shells, puff pastry rounds pressed into mini muffin tins, or even wonton wrappers.
Q: Are these gluten-free?
Phyllo shells contain gluten, but you can use gluten-free mini tart shells or make your own with gluten-free pastry.
Q: Can I freeze baked mini cups?
Yes, baked cups freeze well. Reheat them in the oven to crisp them back up.
Q: How do I prevent the cups from getting soggy?
Make sure the spinach is very dry and don’t overfill. Baking at high heat and serving immediately helps keep them crisp.
Next time you’re planning a party, give these mini cups a try—they might just become your new signature. And if you do, let me know how they turn out! Happy cooking!
Mini Cup Party Food
Mini Cup Party Food: crispy phyllo cups filled with creamy spinach-artichoke dip, baked until golden, perfect for any gathering.
🧂 Ingredients
- 1 package (15 count) frozen mini phyllo shells (like Athens)
- 1 cup (240g) frozen chopped spinach, thawed and squeezed dry
- 1 cup (240g) canned artichoke hearts, drained and chopped
- 4 oz (115g) cream cheese, softened
- 1/2 cup (60g) grated Parmesan cheese
- 1/2 cup (120g) sour cream
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (30g) shredded mozzarella cheese (optional, for topping)
📋 Instructions
- 1Preheat oven — Preheat your oven to 375°F (190°C). Arrange the phyllo cups on a baking sheet lined with parchment paper.
- 2Mix the filling — In a medium bowl, combine the squeezed spinach, chopped artichokes, cream cheese, Parmesan, sour cream, garlic, salt, and pepper. Mix until well combined and creamy.
- 3Fill the cups — Spoon the filling into each phyllo cup, filling to just below the rim. If using, sprinkle a little mozzarella on top.
- 4Bake until golden — Bake for 12-15 minutes, or until the filling is hot and the edges are golden brown. The cheese should be melted and bubbly.
- 5Cool slightly — Let the cups cool on the baking sheet for 2 minutes before transferring to a serving platter. They are best served warm.
- 6Garnish and serve — Optionally, garnish with fresh parsley or a sprinkle of paprika. Serve immediately and enjoy!
Marta writes about home organization and decluttering, focusing on simple systems that work for busy families. She shares practical tips for turning chaotic spaces into calm, functional areas.
