1 teaspoon olive oil
1 (6-ounce) bag fresh baby spinach
1/4 cup finely chopped canned artichoke hearts
3 tablespoons mayonnaise
2 tablespoons sour cream
2/3 cup freshly finely grated Parmesan cheese
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
30 mini phyllo cups, such as Athens
• Preheat oven to 350°.
• In a large nonstick sauté pan, heat olive oil over medium-high heat. Add spinach, stirring until wilted and tender, 1 to 2 minutes.
• Transfer spinach to a small bowl, and cut into small pieces, using kitchen scissors. Drain any remaining liquid.
• Add artichokes, mayonnaise, sour cream, Parmesan cheese, garlic salt, black pepper, and cayenne pepper to spinach, stirring to combine. Evenly divide spinach mixture among phyllo cups. Place phyllo cups on a rimmed baking sheet.
• Bake until filling is hot and cheese is melted, 10 to 12 minutes.
• Serve immediately.