Preheat oven to 375°F.
Chop and sauté spinach until wilted; set aside.
Mix cream cheese, sour cream, mozzarella, Parmesan, garlic, spinach, and artichokes in a bowl; season with salt and pepper.
Layer 4–5 phyllo sheets, brushing each with olive oil.
Cut into squares and press into a muffin tin.
Spoon dip mixture into phyllo cups.
Bake for 18–20 minutes until golden and bubbly.
Let cool slightly before serving.
