Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and arrange the thawed phyllo shells on it in a single layer. Set aside.

Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring, until it smells fragrant but has not browned. Add the fresh spinach in two or three handfuls, tossing as it wilts. This will take about 2 to 3 minutes total. If you are using frozen spinach, skip this step and just make sure it is fully thawed and squeezed completely dry before using.

Transfer the cooked spinach to a clean kitchen towel or several layers of paper towels and press firmly to squeeze out as much moisture as possible. Wet spinach will make the filling watery and the shells soggy. This step matters.

In a medium mixing bowl, combine the softened cream cheese, grated parmesan, garlic powder, black pepper, and salt. Stir until smooth. Fold in the squeezed spinach and chopped artichoke hearts until everything is evenly mixed. Taste and adjust salt if needed.

Use a small spoon or a cookie scoop to fill each phyllo shell with about 1 heaping teaspoon of the spinach artichoke mixture. The filling should mound slightly above the rim of each shell. Sprinkle a small pinch of extra parmesan over the top of each cup.

Bake for 12 to 15 minutes, until the filling is hot and bubbling at the edges and the exposed parmesan on top is lightly golden. The shells should look dry and crisp, not pale or soft.

Let them cool on the pan for 3 to 4 minutes before serving. The filling holds heat well and you do not want guests burning their mouths. Arrange on a platter and serve warm.