Preheat your oven to 375°F (190°C).

Sauté fresh spinach in a skillet with a splash of olive oil for about 3-4 minutes until wilted.

In a mixing bowl, combine cream cheese, sour cream, mozzarella, parmesan, garlic, salt, and pepper. Add cooled spinach and artichokes, mixing until creamy.

Layer phyllo dough sheets, brushing olive oil between each, and cut into squares for muffin tin. Press squares into cups.

Fill each phyllo cup with the spinach and artichoke filling, ensuring not to overfill.

Bake in the preheated oven for 18-20 minutes until edges are golden brown and filling is bubbly.

Let the cups cool for about 5 minutes before serving warm.