Vegan Spinach Artichoke Cups
Delightfully crisp phyllo shells filled with a creamy spinach and artichoke mixture — this vegan appetizer is flavorful, nutritious, and simple to make. Perfect for gatherings, quick snacks, or meal prep, it’s a wholesome choice that’s high in protein, rich in fiber, and low in saturated fat.
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.
