While spinach is cooking, finely chop the artichoke hearts and gather the rest of your ingredients.
Drain spinach well and return to the pot. Add yogurt and combine.
Add artichoke hearts, water chestnuts, parmesan cheese, onion powder, and garlic powder. Combine all ingredients together.
Preheat oven to 350 degrees.
Place 3 layers of phyllo dough onto a cutting board. Spread melted butter on top. Add the remaining 3 layers of phyllo dough. Cut into 12 rectangles.
Push each rectangle of phyllo dough into the muffin pan.
Add 2 tablespoon of the spinach artichoke mixture into the center of each muffin cup.
Sprinkle with the bacon crumbs.
Bake for 20 minutes or until the dough is golden brown.
Cool for 5 minutes, and then remove each spinach artichoke bite out with a spoon.