If you love appetizers that combine vibrant flavors and a flaky, crispy texture, this Delicious Spinach and Feta Phyllo Cups Recipe will quickly become one of your favorites. Picture delicate phyllo dough baked to golden perfection, filled with a creamy blend of fresh spinach, tangy feta, ricotta, and hints of sun-dried tomatoes and garlic—a match made in heaven. These little gems are perfect for entertaining or a cozy night in, and their impressive presentation hides just how simple they are to make!
Ingredients You’ll Need
The ingredients for this recipe are straightforward but play key roles in creating the perfect balance of taste, texture, and color. Each component—from crispy phyllo to creamy cheeses and bright spinach—comes together effortlessly to deliver that irresistible bite.
- Phyllo dough: Provides the delicate, flaky shell that crisps up beautifully in the oven.
- Olive oil: Keeps the phyllo moist and golden while adding a subtle fruity richness.
- Fresh spinach: Brings vibrant color and a fresh, earthy flavor to the filling.
- Feta cheese: Adds salty, tangy creaminess that’s essential to the classic Mediterranean profile.
- Ricotta cheese: Softens and binds the filling with a mild, smooth texture.
- Large egg: Helps set the filling, giving it structure and richness.
- Sun-dried tomatoes: Introduce a sweet and slightly chewy burst of flavor.
- Garlic: Infuses savory depth without overpowering the delicate balance.
- Salt and black pepper: Essential for seasoning and enhancing all the other flavors.
- Fresh parsley or thyme (optional): Perfect for a fresh green garnish that brightens the final look and taste.
How to Make Delicious Spinach and Feta Phyllo Cups Recipe
Step 1: Prepare your oven and muffin tin
Start by preheating your oven to 375°F (190°C). This ensures that when the phyllo cups go in, they’ll bake evenly and develop that coveted golden crunch. Meanwhile, lightly grease a 12-cup muffin tin with olive oil to prevent sticking and make removing the cups a breeze after baking.
Step 2: Layer and cut the phyllo dough
Lay one sheet of thawed phyllo dough flat on a clean surface, and gently brush it with olive oil. Repeat this process stacking three more sheets on top, each brushed with oil. The layering is crucial for that perfect flakiness. After assembling, carefully cut the stacked sheets into 12 even squares to fit the muffin cups.
Step 3: Shape cups and prepare the filling
Gently press each phyllo square into the muffin tin, forming a delicate shell. Next, mix together finely chopped spinach, crumbled feta, ricotta cheese, the egg, chopped sun-dried tomatoes, minced garlic, salt, and pepper. This filling is bursting with flavor and texture, perfectly balancing creaminess, freshness, and that little tangy kick.
Step 4: Fill and bake your phyllo cups
Spoon the spinach and feta mixture into each phyllo shell, filling just below the rim so the filling doesn’t spill over as it bakes. Place the muffin tin into your preheated oven and bake for 18 to 22 minutes. You’ll know they’re done when the phyllo cups are a beautiful golden brown and the filling is firm to the touch.
How to Serve Delicious Spinach and Feta Phyllo Cups Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a lovely pop of green and a burst of fresh herb aroma that complements the rich, cheesy filling perfectly. If you like a little extra zing, a light drizzle of high-quality olive oil right before serving elevates the dish even more.
Side Dishes
These phyllo cups pair wonderfully with a crisp green salad dressed in lemon vinaigrette or alongside a refreshing cucumber yogurt dip. Their savory richness also makes them a great appetizer before a Mediterranean-inspired meal featuring grilled meats or roasted vegetables.
Creative Ways to Present
For parties, arrange these phyllo cups on a rustic wooden board adorned with clusters of sun-dried tomatoes, olives, and fresh herbs for a Mediterranean platter. You can also serve them in mini cupcake liners for an elegant touch, or scatter edible flowers around the tray to impress your guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Leftover phyllo cups should be stored in an airtight container in the refrigerator. They will stay fresh for up to 2 days, making them a fantastic option for quick snacks or to enjoy cold or slightly warmed later.
Freezing
If you want to keep these for longer, freeze the baked phyllo cups in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once solid. They’ll keep well for up to a month without losing much of their crunch or flavor.
Reheating
To reheat, place the frozen or refrigerated phyllo cups on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through and crisp. Avoid microwaving as it softens the phyllo and loses that essential crunch.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw it fully and squeeze out any excess water before mixing it into the filling. This prevents soggy phyllo cups and keeps the filling nice and firm.
Is there a dairy-free alternative for the cheeses?
If you want to make a dairy-free version, try substituting with plant-based cheese alternatives or a tofu ricotta blend. Keep in mind that the flavor will change slightly, but the cups will still be delicious.
How do I prevent the phyllo from tearing when handling?
Phyllo dough is delicate, so work with one sheet at a time and keep the rest covered with a damp towel to prevent drying out. Lightly brushing with olive oil also helps keep the layers pliable.
Can I add other vegetables or herbs to the filling?
Absolutely! Feel free to experiment with chopped mushrooms, bell peppers, or fresh herbs like dill or basil. Just be mindful of moisture content, as too much can affect the crispness of your phyllo cups.
Are these suitable for a gluten-free diet?
Traditional phyllo dough contains gluten, so this recipe is not gluten-free. However, you may find gluten-free phyllo alternatives in specialty stores to substitute if needed.
Final Thoughts
Whipping up this Delicious Spinach and Feta Phyllo Cups Recipe is a wonderful way to impress anyone with minimal effort. The harmony of flaky phyllo, creamy cheese, and fresh greens is simply irresistible. Whether you’re hosting a gathering or treating yourself, these little phyllo cups bring joy to every bite. I can’t wait for you to try them and add your own unique spin to this versatile favorite!
Print
Delicious Spinach and Feta Phyllo Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These delicious Spinach and Feta Phyllo Cups are a perfect savory appetizer or light snack, featuring a crispy phyllo shell filled with a creamy mixture of spinach, feta, ricotta, and sun-dried tomatoes, baked to golden perfection.
Ingredients
Phyllo Cups
- 8 sheets phyllo dough, thawed
- 3 tablespoons olive oil, plus extra for drizzling and greasing
Filling
- 2 cups fresh spinach, finely chopped
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1 large egg
- 2 tablespoons sun-dried tomatoes, finely chopped
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Garnish (optional)
- Fresh parsley or thyme
Instructions
- Preheat and prepare muffin tin: Begin by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil to ensure the phyllo cups release easily after baking.
- Prepare phyllo dough layers: Lay one sheet of phyllo dough flat on a clean, dry surface. Using a pastry brush, lightly coat the surface with olive oil, then stack three more sheets on top, brushing each layer with oil as you go. Cut this 4-layer stack into 12 equal squares.
- Shape phyllo cups: Carefully place each phyllo square into the muffin tin, gently pressing it down to form a cup shape in each muffin cavity.
- Make the filling: In a mixing bowl, combine the finely chopped spinach, crumbled feta, ricotta cheese, egg, sun-dried tomatoes, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Fill and bake: Spoon the spinach and cheese mixture into each phyllo cup, filling just below the rim. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the phyllo cups are golden brown and the filling is set.
- Garnish and serve: Remove the cups from the oven and allow to cool slightly. Garnish with fresh parsley or thyme if desired before serving.
Notes
- Phyllo dough should be thawed properly according to package instructions before use to prevent tearing.
- Be gentle when brushing olive oil on phyllo sheets to avoid breaking them.
- Feel free to add other herbs like dill or oregano in the filling for extra flavor.
- These cups can be served warm or at room temperature.
- Leftovers may be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.
