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.
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).
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.
Spoon ~1 tbsp of filling into each mini tart shell.
Sprinkle a tiny bit of extra Parmesan on top for golden finish (optional).
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 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.
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.
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.
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
4 servings