Preheat oven to 325°F. Spray miniature muffin pan cups lightly with cooking spray. Press 1 wonton wrapper into each cup and lightly spray with cooking spray. Bake about 10 minutes until light golden brown. Remove shells from pan; place on a cooling rack and repeat with remaining wonton wrappers.

In a large bowl, combine the spinach, artichoke hearts, cream cheese, sour cream, parmesan cheese, red pepper flakes and salt and pepper. Taste and adjust salt and pepper as needed. You can also add 4 tbsp of shredded mozzarella cheese if you're craving some addition goodness. Mix this together with a fork and transfer to a piping bag or a large zip lock bag.

If using a zip lock bag, trim a medium hole on one of the bottom corners. Pipe the mixture into the cooled wonton cups until the mixture almost reaches the top.

Transfer the spinach artichoke cups back into the mini muffin tin and bake for 8-10 minutes until the wonton wrappers turn a darker golden brown and the spinach artichoke dip is warmed. Remove from oven and repeat with remaining cups. Serve immediately.