Prepare the Filling: Combine thawed and drained spinach, chopped artichoke hearts, softened cream cheese, grated Parmesan, and minced garlic in a bowl. Mix thoroughly until the ingredients are evenly distributed. Season with salt and pepper to taste. If using frozen spinach, ensure it’s thoroughly squeezed dry to avoid soggy filling.

Prepare the Phyllo Dough: Lay one sheet of phyllo dough on a clean, dry surface and brush it lightly with melted butter or olive oil. Repeat with two more sheets, layering them. Cut the stacked sheets into small squares to fit into mini muffin tin cups. Keep unused phyllo sheets covered with a damp cloth to prevent drying.

Assemble the Bites: Press each phyllo square into the cups of a mini muffin tin, ensuring the edges slightly overlap the rim. Fill each cup with a small spoonful of the prepared spinach and artichoke mixture. Be careful not to overfill, as the filling may bubble during baking.

Bake the Bites: Preheat the oven to 375°F (190°C). Bake the assembled bites for 18–20 minutes or until the phyllo is golden brown and crispy. Let them cool slightly before removing them from the tin. For an extra crispy bottom, use a dark, nonstick muffin tin.

Serve and Enjoy: Transfer the bites to a serving platter and garnish with a sprinkle of Parmesan or fresh parsley. Serve immediately while warm. For leftovers, reheat in an oven to restore crispiness—avoid microwaving, as it can make the phyllo soggy.