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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
- Paprika
- 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.
Make ahead
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
Ingredients
- 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
Recommended Equipment
- Mixing Bowl
Instructions
- 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.
Notes
- 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.
Nikki
Soooo easy and my guests were very impressed that I made them!!
Melissa Huggins
That is amazing! I am glad you all enjoyed them Nikki. 🙂
Aubrey
Hello! Do you thaw the fillo shells first then fill? Do you bake the shells first or fill once thawed? Thank you!
Melissa Huggins
Hi Aubrey, no, you don't have to thaw them. Just fill and bake. 🙂
Jennifer
These were a hit! Easy to make, and they were eaten very quickly! Definitely my new go-to party food.
Support @ Vegan Huggs
Hi Jennifer! We are so happy to hear that the spinach artichoke cups were a hit! Thanks so much for stopping by 🙂
Cynthia Hurley
Do you have any suggestions for how I can make this gluten free?
Nicole Milsap
I made this recipe for an engagement party. Everyone loved them!! Thanks for sharing.
Melissa Huggins
Hi Nicol, I'm so glad they were a hit. Thank you for giving them a try. 🙂
Heidi
These are amazing, delicious and so easy to make! Thank you for an amazing recipe. I’ve been in the hunt for a good vegan replacement recipe for over a decade and this is awesome!! ❤️☀️
Melissa Huggins
Thank you, Heidi! I'm so glad you liked them. Happy New Year! 🙂
Nicole
I've made these for 3 separate groups and they were a smash hit each time! Super easy to do and soooooooo good! At a family event, people came up to me so often saying how good my little quiches were that I just stopped correcting them.
Melissa Huggins
Hi Nicole, this is the nicest compliment! I'm so glad everyone loved them! Too funny how they kept calling them quiches! Thanks for giving them a try 🙂
Joan
I would love to serve these at a shower - but they may not be piping hot when they are served. Do they taste ok if they are lukewarm? They look amazing!
Melissa Huggins
Hi Joan, Yes, I think they would be fine that way. They hold up pretty well. Also, you can even serve them without baking. If you do that, I would omit the breadcrumbs from the recipe. Hope this helps. Thank you for stopping by 🙂
Cindy
Can fresh garlic be used in these, and if so, how much?
Melissa Huggins
Hi Cindy, you can use it, but the garlic might be more prominent since it's going in raw. If you love garlic, then it will be perfect though.I would use 1-2 small cloves.
Erin Woodward
Made these for Thanksgiving - they were outstanding!!! Tasted just like the dairy laden Pampered Chef spinach and artichoke dip recipe! Even my picky non-vegan mother loved them!
Renee F.
I made these for my coworkers to inspire them to eat more vegan food. No one even questioned their taste. They loved them and begged me to bring in more.
Jan
Had a small gathering last night with vegan friends attending. The spinach artichoke cups were a hit and so easy to make ahead and freeze. Please specify the amount of garlic powder. Mine came out a little heavy on garlic.
Melissa Huggins
Hi Jan, Thank you for making them and sharing your feedback. I'm so happy everyone loved them. Garlic powder is more concentrated than the granules. I would use half the amount next time. 🙂
Danielle
Melissa,
Would this recipe bake like a regular dip if I wasn't to use the Phyllo cups. I am attending a party this weekend and I wanted to make something I can eat and love Spinach and Artichoke Dip. I notice that you also have another recipe for a spinach dip but this one seems more like the real thing with vegan mayo and cream cheese in it vs the other recipe that had vegan yogurt, which i have a hard time finding the unsweetened variety in my stores.
Melissa Huggins
Hi Danielle, yes, this would work as a regular dip too. You can even add breadcrumbs or vegan cheese shreds on top. Have fun at your party. Thanks for stopping by 🙂
danielle
Melissa, I made this dip for my party and it was a hit! I did add breadcrumbs and nutritional yeast on top before baking it. The non-vegans loved the dip and I should have made a 2nd because the one I made was gone.
Melissa Huggins
Yay! I'm so glad it worked out and everyone loved it. Thank you for sharing your feedback. Have a great week! 🙂
BeeH
Hi Melissa, I will make this for my romantic New Year's eve dinner. I do not have kids and my mom and sisters stayed in Peru after the weeding we attended on Dec 1st I made your crabless cakes on Christmas eve and Success !! I did not have Worcestershire sauce so I follow yur advise and add Tamari...delicious but I I really like them with Worcestershire sauce...well I can't attached pics of the cakes but believe me they love them..thanks Happy New Year!
BeeH
Hi Melissa, I will make this for my romantic New Year's eve dinner. I do not have kids and my mom and sisters stayed in Peru after the weeding we attended on Dec 1st I made your crabless cakes on Christmas eve and Success !! I did not have Worcestershire sauce so I follow yur advise and add Tamari...delicious but I I really like them with Worcestershire sauce...well I can't attached pics of the cakes but believe me they love them..thanks Happy New Year1
Melissa Huggins
Thank you so much! I'm so happy everyone enjoyed them. Enjoy your dinner tonight! Happy New Year! 🙂