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Ingredients
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Filling
Topping & Assembly
Shells
Method
Filling
Prepare spinach
Bring a medium pot of water to a boil. Add spinach and blanch 30–45 seconds until wilted. Drain immediately in a colander and rinse under cold water to stop cooking. Squeeze out as much water as possible (use a clean kitchen towel or paper towels). Finely chop the squeezed spinach and set aside.
Prepare artichokes
Drain canned artichoke hearts well and chop them into small pieces (about 1/4-inch). Pat dry with paper towels to remove excess moisture.
Mix base
In a medium bowl, combine softened cream cheese, sour cream, and mayonnaise. Whisk until smooth and homogenous.
Combine filling ingredients
Fold chopped spinach and chopped artichokes into the cream cheese mixture. Add minced garlic, lemon zest, grated Parmesan, shredded mozzarella, salt, black pepper, and red pepper flakes. Stir until evenly combined. Taste and adjust seasoning if needed.
Assembly & Topping
Preheat oven
Preheat oven to 375°F (190°C). Arrange a rack in the center position.
Fill shells
Place mini phyllo or tart shells on a baking sheet lined with parchment. Using a small spoon or piping bag, portion about 1 tablespoon of the spinach-artichoke mixture into each shell, mounding slightly but not overflowing.
Add cheese topping
Mix the 1/2 cup grated Parmesan and 1/2 cup shredded mozzarella in a small bowl. Lightly brush the edges of the shells with the teaspoon of olive oil to promote browning. Sprinkle about 1/2 teaspoon of the cheese mixture onto each filled shell so the topping covers the filling.
Bake
Bake in the preheated oven for 10–12 minutes, until the filling is hot and the cheese topping is melted and beginning to turn golden. If using phyllo shells, watch carefully to avoid burning the delicate edges.
Garnish and serve
Remove from oven and let cool on the baking sheet for 2–3 minutes. Transfer to a serving platter and sprinkle with chopped fresh parsley. Serve warm.
Make-Ahead & Variations
Filling can be prepared up to 2 days ahead and refrigerated in an airtight container. Bring to room temperature and stir before filling shells. For a gluten-free option, use gluten-free mini shells. For extra richness, fold in 1 tablespoon of grated Pecorino Romano into the filling.