Crispy Kale & Artichoke Cups – Eden Eats

Ingredients

• 1/4 cup extra virgin olive oil
• 2 medium onions, finely chopped
• 6 cloves garlic, minced
• 1 small head of kale, finely chopped
• 2 (8.5 oz) cans artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 2 tablespoons mayonnaise
• 2 tablespoons labneh or full-fat Greek yogurt
• 1/2 cup grated Parmesan
• 1 lemon, zested and half juiced
• 1 ball fresh mozzarella, torn
• 6 sheets of phyllo dough
• Extra virgin olive oil, for brushing