You can easily nudge these cups in different directions while keeping the spirit of a simple, crowd-pleasing, four-ingredient idea.
To stay close to the original concept, think of your four core items as: phyllo shells, spinach, artichokes, and a creamy-cheesy binder (here, mayonnaise plus mozzarella). If you want to change it up, try swapping part of the mozzarella with shredded pepper jack or Colby for a little Southern flair, or stir in 2–3 tablespoons of grated Parmesan for a saltier, more old-fashioned flavor. A pinch of crushed red pepper flakes or a dash of hot sauce in the filling gives them a gentle kick that goes well at cookouts.
Spinach artichoke cups with a few variation ingredients nearby
Spinach artichoke cups with a few variation ingredients nearby
For a slightly lighter version, you can replace half the mayonnaise with softened cream cheese or plain Greek yogurt; just be sure to keep the mixture thick so it doesn’t run over the shells as it bakes. If you don’t have mini phyllo shells, this same filling can be spooned into halved hollowed-out dinner rolls, small biscuit cups, or even baked in a shallow dish and served as a dip with crackers and raw vegetables.
Food safety tips: Always thaw and drain frozen spinach thoroughly—excess water can cause the filling to heat unevenly. Use clean utensils and a clean towel when squeezing the spinach to avoid cross-contamination. Make sure the cups are heated until the centers are hot and steaming; if you’re unsure, you can check the internal temperature with an instant-read thermometer, aiming for at least 165°F (74°C). If you prepare the filling ahead, keep it covered in the refrigerator and use it within 24 hours. Do not leave the baked cups out at room temperature for more than 2 hours (or 1 hour if it’s very hot outdoors at a cookout); refrigerate leftovers promptly and reheat in a 350°F oven until hot and crisp again.
