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Vegan Spinach Artichoke Phyllo Cups

Vegan Spinach Artichoke Phyllo Cups

Recipe by Jennifer-JuneDifficulty: Easy
Prep time


Cooking time




  • 1/2 package of phyllo sheets (or approximately 24 phyllo shells

  • 10 oz package of frozen spinach, thawed and well-drained

  • 1 medium-large onion

  • 1 large clove garlic

  • 1 14 oz jar or can of artichoke hearts, drained and chopped

  • 1/2 cup plant-based cream cheese

  • 2 tsp lemon juice

  • 1/3 cup bread crumbs

  • 3 Tablespoons nutritional yeast (optional)
    1 tsp dried or fresh dill

  • 1 Tablespoon dried or fresh parsley, finely chopped

  • Salt & Pepper to taste


  • Pre-heat oven to 375º F (190º C)
  • In a mixing bowl, combine all of the ingredients except for the phyllo
  • If cutting your own phyllo cups, oil your mini muffin tins and cut squares of phyllo big enough to fit in the cups and stick up past the height of them.
  • Divide your filling between your phyllo cups and bake for about 12 minutes
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