Preheat your oven to 375°F (190°C) and brush mini muffin tins with oil or butter. Layer phyllo dough sheets, brushing each with butter.

Cut the dough into squares and press them into muffin tins. Bake for 10-12 minutes until golden brown. Set aside to cool slightly.

In a bowl, combine softened cream cheese, sour cream, and garlic powder. Stir until smooth, then fold in spinach and artichoke hearts.

Add salt, pepper, and Parmesan cheese, mixing until the filling is creamy and well-combined.

Fill each phyllo cup generously with the spinach artichoke mixture, mounding it slightly above the rim.

Bake the filled cups for an additional 15-20 minutes until golden and bubbly. Watch closely to prevent overbaking.

Allow to cool briefly, then garnish with chopped parsley and paprika. Serve warm on a platter.