These Vegan Spinach Artichoke Cups are a perfect blend of creamy, savory filling inside a crisp, golden shell — making them an irresistible appetizer or snack.
Packed with plant-based protein, fiber, and heart-healthy fats, they’re a nourishing choice that’s low in saturated fat.
Quick to prepare and versatile for meal prep, they offer satisfying flavor without compromising nutrition.
Vegan Spinach Artichoke Cups
Equipment
- 1 large mixing bowl
- 1-Baking tray
- 1 small spoon
Ingredients
- 30 mini phyllo shells
- 3 cups frozen spinach thawed, drained, and finely chopped
- 1 14 oz can artichoke hearts (drained and chopped)
- ¼ cup vegan mayonnaise
- ⅓ cup vegan cream cheese softened
- 2 teaspoons fresh lemon juice
- ⅓ cup panko breadcrumbs
- 2 –3 tablespoons nutritional yeast or vegan parmesan
- 1 teaspoon granulated garlic ½ teaspoon if using garlic powder
- ¾ teaspoon granulated onion
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper flakes optional
- ¾ teaspoon salt adjust to taste
- Fresh cracked black pepper to taste
Instructions
- Preheat the Oven: Begin by setting your oven to 375°F (190°C). This step is important to ensure your phyllo cups bake evenly and achieve a crisp, golden texture. While the oven warms, prepare your filling so it is ready for the baking stage without delay.
- Prepare the Spinach: If using frozen spinach, allow it to thaw completely. Once thawed, transfer the spinach to a clean kitchen towel or fine mesh strainer. Squeeze out any excess liquid until the spinach is dry. Finely chop the spinach so the texture blends evenly into the filling, ensuring each bite delivers consistent flavor and texture.
- Chop the Artichoke Hearts: Drain a 14 oz can of artichoke hearts thoroughly. Using a sharp knife, chop them into small, uniform pieces. This creates a consistent texture that complements the spinach and allows the flavors to integrate smoothly into the filling.
- Combine the Filling Ingredients: In a large mixing bowl, add the prepared spinach and artichokes. Mix in vegan mayonnaise and softened vegan cream cheese to create a creamy base. Add fresh lemon juice for brightness and balance, followed by panko breadcrumbs to help bind the mixture and provide texture. Stir in nutritional yeast for savory flavor, then add granulated garlic, granulated onion, paprika, crushed red pepper flakes (optional), salt, and freshly cracked black pepper.
- Mix Thoroughly: Using a spatula or spoon, combine all ingredients until evenly distributed. Taste the filling and adjust seasoning if necessary — adding more salt, pepper, or lemon juice to suit your preference. The mixture should hold its shape while still being creamy enough to fill the cups easily.
- Fill the Phyllo Shells: Arrange the mini phyllo shells on a baking tray. Use a small spoon to fill each shell generously but carefully with the spinach-artichoke mixture. Avoid overfilling to prevent spillage and ensure even baking. Aim for consistency in filling so every cup offers the same perfect balance of flavors.
- Arrange and Prepare for Baking: Ensure the filled cups are spaced evenly on the tray without touching each other. This allows heat to circulate around each cup, ensuring they bake evenly and maintain crisp shells.
- Bake Until Golden: Place the baking tray in the preheated oven. Bake for 10–12 minutes, or until the filling is fully heated through and the phyllo shells turn a light golden brown. Oven temperatures may vary, so keep an eye on them to prevent over-baking.
- Garnish and Serve: Remove the tray from the oven and allow the cups to cool slightly before serving. Garnish with a sprinkle of vegan parmesan or nutritional yeast for added flavor and presentation. Serve warm for optimal taste and texture.
- Enjoy and Store Leftovers: Serve these vegan spinach artichoke cups as a snack, appetizer, or part of a meal. Store leftovers in an airtight container in the refrigerator for up to two days. For longer storage, freeze fully assembled cups and reheat in the oven for best results.
Notes
- Prep time excludes spinach thawing time.
- You can make the filling up to 1–2 days in advance and store in an airtight container in the fridge. Fill the shells just before baking.
- For convenience, you can assemble the cups entirely and refrigerate them covered until ready to bake.
- To freeze, fill shells and place them on the tray they came in. Once frozen, transfer them to an airtight container. Freeze for up to 2–3 months. Baking time may increase by 5–10 minutes.
- After thawing, fresh spinach should be cooked and squeezed to about 1 cup for the recipe. Fresh spinach works well if cooked down to match this measurement.
- Phyllo shells do not require thawing — they can be filled and baked directly from frozen.
Chef’s Secrets For Best Results
For perfectly creamy spinach artichoke cups, ensure the spinach is squeezed of all excess moisture before mixing with other ingredients.
This avoids a soggy filling and keeps the phyllo crisp.
Use a combination of vegan mayonnaise and cream cheese for rich texture and balanced flavor.
Fresh lemon juice brightens the filling, while nutritional yeast adds depth without overpowering.
Taste as you go and adjust seasonings — every batch should reflect your flavor preference.
For an added touch, sprinkle a pinch of paprika or extra nutritional yeast on top before serving.
Serving Suggestions To Impress Guests
These spinach artichoke cups make a stunning appetizer for dinner parties or casual gatherings.
Serve them alongside a fresh garden salad or roasted vegetables for a complete light meal.
They’re also perfect with a tangy dipping sauce like vegan ranch, roasted red pepper hummus, or a lemon-tahini drizzle.
For brunch, pair them with a smoothie or fresh fruit platter.
Their bite-size nature makes them ideal for buffet tables, cocktail parties, or as a wholesome snack for busy days.
Storage Tips For Maximum Freshness
Store leftover filling separately in an airtight container in the refrigerator for up to 2 days.
Fill shells right before baking to maintain crispness.
Fully assembled cups can be stored in the fridge for up to a day before baking.
For longer storage, freeze filled cups in a single layer on their tray until solid, then transfer to an airtight container or freezer bag.
Reheat in a preheated oven to restore texture — avoid microwaving, which can make shells soggy.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes! Fresh spinach works well but must be cooked down and squeezed to remove excess moisture until you have about 1 cup. This ensures the filling has the correct consistency and prevents soggy cups.
2. Can these cups be made ahead of time?
Absolutely! The filling can be prepared up to 1–2 days in advance. You can either store it separately or assemble the cups completely and refrigerate until ready to bake.
3. Can I make this gluten-free?
Yes. Use gluten-free phyllo shells and gluten-free panko breadcrumbs to keep the recipe safe for gluten-sensitive diets without compromising taste.
4. How should I reheat leftovers or frozen cups?
The best way to reheat is in a preheated oven at 350°F (175°C) for 5–10 minutes until warmed and crisp. This preserves the texture far better than microwaving.
5. Can I add other vegetables or seasonings?
Certainly! Red bell peppers, mushrooms, or sun-dried tomatoes work beautifully. Adjust seasonings to taste — garlic powder, smoked paprika, or fresh herbs like dill or parsley add delicious variations.
