Preheat oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin with nonstick spray.

Heat olive oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat and let cool slightly. Squeeze out excess moisture with paper towels, then chop finely.

In a mixing bowl, combine cream cheese, sour cream, mayonnaise, 1/4 cup Parmesan, mozzarella, chopped artichokes, cooked spinach, salt, pepper, and red pepper flakes. Stir until smooth and fully combined. The mixture should be thick but spreadable.

Press one wonton wrapper into each cup of the muffin tin, forming a small bowl shape. Brush edges lightly with melted butter or spray with oil.

Fill each wrapper with about 1 tablespoon of the filling. Sprinkle the remaining Parmesan cheese on top.

Bake for 10-12 minutes, until the edges of the wontons are golden brown and the filling is bubbly. Let cool in the pan for 2 minutes, then transfer to a wire rack. Serve warm.