Quick and Easy Spinach and Artichoke Dip Bites

1. Finely chop the fresh cut artichokes. 
2. Thaw and squeeze out excess water from the frozen spinach. 
3. In a bowl, combine the chopped artichokes, squeezed spinach, mayo, cream cheese, salt, pepper, and garlic powder. Mix thoroughly until well combined. 
4. Fill phyllo shells with the spinach and artichoke mixture. 
5. Top each filled shell with freshly grated Parmesan cheese. 
6. Bake at 375 degrees Fahrenheit for 10 minutes, or until golden and heated through.