My sister brought these to our Memorial Day cookout and three people asked for the recipe before we even sat down to eat.

These Southern Spinach Artichoke Cups are creamy, cheesy, and perfect for parties or quick appetizers. Using mini phyllo shells makes them easy to prepare while giving each bite a light, crispy texture. The spinach, artichokes, mozzarella, and mayonnaise come together for a rich and flavorful filling that bakes beautifully in just minutes.

Southern 4-Ingredient Spinach Artichoke Cups

Ingredients:

• 24–30 frozen mini phyllo shells
• 1 box (10 oz) frozen chopped spinach, thawed and well drained
• 1 can (14 oz) artichoke hearts, finely chopped
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup mayonnaise
• Garlic powder, salt, and pepper to taste

Directions:

Step 1:
Preheat the oven to 375°F. Squeeze as much moisture as possible from the thawed spinach using a clean kitchen towel or paper towels.

Tip: Removing extra moisture helps keep the phyllo shells crisp while baking.

Step 2:
Drain the artichoke hearts well and chop them into small pieces.

Tip: Smaller pieces mix more evenly into the filling and make the cups easier to eat.

Step 3:
In a mixing bowl, combine the spinach, chopped artichokes, 1 cup of mozzarella cheese, mayonnaise, garlic powder, salt, and pepper. Stir until fully mixed.

Note: The filling should be thick and creamy.

Step 4:
Arrange the phyllo shells on a baking sheet. Spoon the filling evenly into each shell and top with the remaining mozzarella cheese.

Tip: A little extra cheese on top gives the cups a golden, bubbly finish.

Step 5:
Bake for 12–15 minutes, or until the cheese is melted and lightly golden.

Let the cups cool for about 5 minutes before serving so the filling can set properly.

Serve warm and enjoy.