These tartlets are made with buttery mini shells filled with a warm, creamy mixture of artichoke hearts , baby spinach , garlic , and cheeses . Baked until golden and bubbly, they’re the perfect bite-size indulgence—ideal for cocktail parties, potlucks, or as a cozy appetizer with a crisp glass of wine.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 mins~24 mini tartlets
For the Tartlet Shells
24 mini phyllo cups, shortcrust pastry shells, or homemade mini tartlet shells
For the Filling
1 cup canned or jarred artichoke hearts, drained and chopped
1 cup fresh baby spinach, chopped
2 oz cream cheese, softened
¼ cup sour cream or Greek yogurt
¼ cup mayonnaise
½ cup shredded mozzarella
¼ cup grated Parmesan cheese
1 clove small garlic, minced
Salt and black pepper, to taste
Optional: pinch of red pepper flakes or splash of lemon juice
Preheat & Prep
1
Preheat oven to 375°F (190°C) .
Line a mini muffin pan or baking sheet with mini tart shells (if using phyllo cups, no need for a muffin pan).
Make the Filling
2
In a skillet, lightly sauté chopped spinach over medium heat for 1–2 minutes until wilted. Let cool slightly.
In a medium mixing bowl, combine:
Cream cheese
Sour cream
Mayonnaise
Garlic
Mozzarella
Parmesan
Chopped artichoke hearts
Sautéed spinach
Season with salt , pepper , and optional red pepper flakes or lemon juice .
Mix until creamy and evenly combined.
Assemble the Tartlets
3
Spoon ~1 tbsp of filling into each mini tart shell .
Sprinkle a tiny bit of extra Parmesan on top for golden finish (optional).
Bake
4
Bake in the preheated oven for 15–18 minutes , until tops are bubbly and slightly golden.
Let cool for 3–5 minutes before serving.
Garnish & Serve
5
Garnish with chopped parsley , chives , or a tiny sliver of roasted red pepper for color.
Serve warm or at room temperature. Best enjoyed fresh but can be reheated in a low oven.
Tips for Success
6
If using phyllo cups , don’t overfill or the bottoms may become soggy—serve shortly after baking.
Filling can be made up to 2 days ahead and stored in the fridge; assemble and bake fresh.
Freeze assembled but unbaked tartlets for easy prep—bake from frozen, adding ~5 minutes.
Variations
7
Add crisp pancetta or bacon bits for a meaty bite.
Use ricotta in place of sour cream for a lighter texture.
Add sun-dried tomatoes or caramelized onions for extra flavor depth.
Suggested Pairings
8
Drink with: Dry white wine (Sauvignon Blanc or Pinot Grigio), Prosecco, or a crisp lager
Serve with: Light salad greens, roasted nuts, or marinated olives
Occasions: Cocktail parties, brunch, holiday gatherings, game day snacks
Ingredients ~24 mini tartlets
For the Tartlet Shells
24 mini phyllo cups, shortcrust pastry shells, or homemade mini tartlet shells
For the Filling
1 cup canned or jarred artichoke hearts, drained and chopped
1 cup fresh baby spinach, chopped
2 oz cream cheese, softened
¼ cup sour cream or Greek yogurt
¼ cup mayonnaise
½ cup shredded mozzarella
¼ cup grated Parmesan cheese
1 clove small garlic, minced
Salt and black pepper, to taste
Optional: pinch of red pepper flakes or splash of lemon juice
Directions Preheat & Prep
1
Preheat oven to 375°F (190°C) .
Line a mini muffin pan or baking sheet with mini tart shells (if using phyllo cups, no need for a muffin pan).
Make the Filling
2
In a skillet, lightly sauté chopped spinach over medium heat for 1–2 minutes until wilted. Let cool slightly.
In a medium mixing bowl, combine:
Cream cheese
Sour cream
Mayonnaise
Garlic
Mozzarella
Parmesan
Chopped artichoke hearts
Sautéed spinach
Season with salt , pepper , and optional red pepper flakes or lemon juice .
Mix until creamy and evenly combined.
Assemble the Tartlets
3
Spoon ~1 tbsp of filling into each mini tart shell .
Sprinkle a tiny bit of extra Parmesan on top for golden finish (optional).
Bake
4
Bake in the preheated oven for 15–18 minutes , until tops are bubbly and slightly golden.
Let cool for 3–5 minutes before serving.
Garnish & Serve
5
Garnish with chopped parsley , chives , or a tiny sliver of roasted red pepper for color.
Serve warm or at room temperature. Best enjoyed fresh but can be reheated in a low oven.
Tips for Success
6
If using phyllo cups , don’t overfill or the bottoms may become soggy—serve shortly after baking.
Filling can be made up to 2 days ahead and stored in the fridge; assemble and bake fresh.
Freeze assembled but unbaked tartlets for easy prep—bake from frozen, adding ~5 minutes.
Variations
7
Add crisp pancetta or bacon bits for a meaty bite.
Use ricotta in place of sour cream for a lighter texture.
Add sun-dried tomatoes or caramelized onions for extra flavor depth.
Suggested Pairings
8
Drink with: Dry white wine (Sauvignon Blanc or Pinot Grigio), Prosecco, or a crisp lager
Serve with: Light salad greens, roasted nuts, or marinated olives
Occasions: Cocktail parties, brunch, holiday gatherings, game day snacks
Warm Artichoke & Spinach Dip Tartlets
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