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
Scale
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.
