Spinach Artichoke Phyllo Cups with Feta Cheese Dressing & Dip

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• 1 package phyllo dough
• 2 oz. cream cheese, softened
• 1/3 cup plain greek yogurt
• 1/2 cup artichoke hearts, drained and chopped
• 1/2 cup frozen spinach, defrosted and excess liquid squeezed out
• 1/4 tsp. garlic, powder or granulated 
• 2 tbsp. parmesan cheese, shredded or grated 
• 1/3 cup mozzarella cheese, shredded
• Salt and pepper, to taste 
• Toby’s Feta Cheese Dressing & Dip

Gather all ingredients. Heat oven to 350 degrees F. Gently place the phyllo dough on a baking sheet. Use a pizza cutter to evenly cut dough into 12 smaller squares.  Add each square of dough to a cupcake pan to create 12 phyllo cups. 

In a medium bowl, add greek yogurt, cream cheese, garlic, salt, and pepper. Whisk until the mixture is smooth and creamy. Next add in the artichoke hearts, spinach, and mozzarella cheese and stir until combined.

Scoop about 2 tablespoons of the spinach artichoke mixture into each of the phyllo cups. Bake for 20 minutes, then remove from the oven and sprinkle on parmesan cheese. Bake for another 3-5 minutes. 

Serve immediately with a generous amount of Toby’s Feta Cheese Dressing & Dip. Enjoy!