My sister brought these to our Memorial Day cookout and three people asked for the recipe before we even sat down to eat..

Step 2:
Drain the artichoke hearts well and chop them into small pieces.

Tip: Smaller pieces mix more evenly into the filling and make the cups easier to eat.

Step 3:
In a mixing bowl, combine the spinach, chopped artichokes, 1 cup of mozzarella cheese, mayonnaise, garlic powder, salt, and pepper. Stir until fully mixed.

Note: The filling should be thick and creamy.

Step 4:
Arrange the phyllo shells on a baking sheet. Spoon the filling evenly into each shell and top with the remaining mozzarella cheese.

Tip: A little extra cheese on top gives the cups a golden, bubbly finish.

Step 5:
Bake for 12–15 minutes, or until the cheese is melted and lightly golden.

Let the cups cool for about 5 minutes before serving so the filling can set properly.

Serve warm and enjoy.