Heat the oven to 350°F. Let it reach temperature before the filled muffin tin goes inside.

Combine the 8 oz mozzarella and 2 oz cream cheese in a microwave-safe bowl, heat for 1 minute, stir, then heat and stir through two additional 30-second intervals. The mixture should become glossy and smooth, with no firm pockets of cream cheese.

Process the melted cheese mixture with the almond flour, coconut flour, egg, garlic salt, and baking powder in a food processor until combined. Look for a cohesive dough that feels warm, pliable, and slightly tacky rather than crumbly.

Portion the dough into 36 pieces and press each into a mini muffin well with a water-dipped tart tamper. Dampen the tamper before every press so the dough forms a cup instead of clinging to it.

Stir the mayo, sour cream, and half the Parmesan together in a large bowl, then fold in the spinach, chopped artichokes, and 1/2 cup mozzarella. The filling should look thick and evenly mixed, without liquid pooling at the bottom.

Distribute the spinach mixture evenly among the shaped dough cups. Keep the filling inside the shells so the dough edges remain visible.

Bake the filled cups for about 25 minutes, checking for golden-brown crusts. The edges should deepen in color, with slight bubbling around the filling.

Scatter the remaining Parmesan over the baked bites. The warm filling will catch the grated cheese across the tops.