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Vegan Spinach Artichoke Cups - a crowd favorite tucked inside a crispy and flaky shell.
Hey guys! New Year's Eve is just a few days away, so I want to share these Spinach Artichoke Cups to help you celebrate.
You'll just need to stop at your local grocery store and pick up these cute little pre-made phyllo shells (a.k.a. fillo or filo). You can find them in the freezer section near the desserts and pie crusts.
Most places carry them and I even saw them at Walmart and Target just recently.
They are a few dollars more than regular phyllo dough, but so worth it. You won't have to worry about the dough drying up and cracking apart. Just fill and bake!
Here's what you'll need
(full amounts in recipe card below)
- Mini fillo shells (phyllo)
- Frozen spinach
- Canned artichoke hearts
- Vegan mayonnaise
- Vegan cream cheese
- Lemon juice
- Panko breadcrumbs
- Nutritional yeast (or vegan parmesan)
- granulated garlic + granulated onion
- Crushed red pepper
- Salt & pepper
Make the filling
Make sure to thaw out your spinach and squeeze out the excess water. You can use fresh spinach if preferred, just cook it down to about 1 cup. Make sure the liquid is drained as well. Now finely chop and add to a large mixing bowl.
Now rinse the canned artichoke hearts and drain really well (to avoid a watery dip). Finely chop them and add to the large mixing bowl.
Add the vegan mayonnaise, vegan cream cheese, lemon juice, breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, crushed red pepper, salt, and pepper. Combine well.
Fill the phyllo shells
Fill the mini phyllo shells using a small spoon and place each one on a large baking tray. Top with some vegan parmesan cheese, or shredded vegan cheese if desired.
Place in preheated oven and bake for 10-12 minutes at 375° F (190° C). Bake until filling is heated throughout. Serve immediately. Sprinkle with more vegan parmesan if desired.
Voila! You've just made a super-easy, tasty and elegant appetizer! Now watch them disappear in under 10 minutes! You may want to make a double batch.
You can make these Spinach Artichoke Cups ahead of time too. Just make the dip 1-2 days before and place it in an airtight container. Store in the fridge. When ready, just fill up the frozen fillo shells and bake as usual.
They freeze really well too. Just fill up the fillo shells and place them back in the trays they came in. Once frozen, they can be stored in an airtight container. Freeze for 2-3 months. Baking time may need to be increased by 5-10 minutes.
More party appetizers
I’d love to hear from you
If you make these Spinach Artichoke Cups, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Spinach Artichoke Cups
- 30 mini phyllo shells
- 3 cups frozen spinach (measured frozen) thawed, squeezed of excess water & chopped finely
- 1 14 oz can artichoke hearts , drained & finely chopped
- ¼ cup vegan mayonnaise
- ⅓ cup vegan cream cheese , softened
- 2 teaspoons lemon juice , fresh squeezed
- ⅓ cup panko breadcrumbs
- 2-3 tablespoons nutritional yeast (or vegan parmesan)
- 1 teaspoon granulated garlic (use ½ if using garlic powder)
- ¾ teaspoon granulated onion
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper (optional)
- ¾ teaspoon salt , more to taste
- fresh cracked pepper , to taste
- Mixing Bowl
- Preheat oven to 375° F (190° C).
- To a large mixing bowl, add the spinach, artichoke hearts, mayonnaise, cream cheese, lemon juice, breadcrumbs, nutritional yeast, garlic, onion, paprika, crushed red pepper, salt, and pepper. Combine well. Taste for seasoning and add as needed.
- Fill the mini phyllo shells using a small spoon. Place each one on a large baking tray.
- Place in the oven and bake for 10-12 minutes, until filling is heated throughout. Serve immediately. Sprinkle with vegan parmesan if desired.
- Prep time doesn't include thawing time for spinach.
- Make ahead: make the dip 1-2 days before and place in an airtight container then store in the fridge. When ready, just fill up the frozen phyllo shells and bake as usual. You can also assemble them completely and store them covered in the fridge on a tray.
- Freeze: Fill up the phyllo shells and place them back in the trays they came in. Once frozen, they can be stored in an airtight container. Freeze for 2-3 months. Baking time may need to be increased by 5-10 minutes.
- The amount of spinach going into the bowl should be about 1 cup (a little more is fine). This is after it has been thawed and squeezed of excess water. If you use fresh spinach, just cook it down to that amount as well.
- The phyllo shells do not need to be thawed first. Just fill and bake.