Spinach, Feta & Sun-Dried Tomato Phyllo Cups
Description
These Spinach, Feta & Sun-Dried Tomato Phyllo Cups combine crisp, golden pastry with a creamy, savory filling. Sautéed spinach adds freshness, feta brings a pleasantly salty flavor, and sun-dried tomatoes provide a rich, tangy sweetness. Cream cheese holds everything together, creating a smooth filling that contrasts beautifully with the delicate pastry.
Serve these bite-sized cups as a party appetizer, a holiday starter, or a light lunch alongside a fresh salad. A standard muffin tin makes them easy to shape, and the filling can be prepared ahead to simplify assembly.
Ingredients
For the Phyllo Cups
- 12 sheets phyllo dough, thawed according to package instructions
- 3 tablespoons melted unsalted butter or olive oil
For the Spinach and Cheese Filling
- 5 ounces fresh spinach, chopped
- 1 teaspoon olive oil, for sautéing
- 4 ounces feta cheese, crumbled
- 4 ounces cream cheese, softened
- ⅓ cup oil-packed sun-dried tomatoes, drained well and finely chopped
- 1 small garlic clove, minced
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- 1 teaspoon lemon juice, optional
- Salt, only if needed
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin, including the upper edges, so the pastry releases easily after baking.
2. Cook the Spinach
Heat 1 teaspoon olive oil in a skillet over medium heat. Add the spinach and cook for 2–3 minutes, stirring occasionally, until wilted. Stir in the minced garlic and cook for another 30 seconds.
Transfer the spinach to a bowl and allow it to cool. Once cool enough to handle, squeeze out excess liquid using a clean kitchen towel or a fine-mesh strainer. This step helps prevent a soggy pastry base.
3. Mix the Filling
Combine the softened cream cheese, crumbled feta, drained sun-dried tomatoes, spinach, black pepper, and oregano. Stir until evenly mixed. Add the lemon juice if you would like a brighter flavor.
Taste before adding salt, as feta and sun-dried tomatoes may already provide enough seasoning.
4. Prepare the Phyllo
Unroll the thawed phyllo onto a clean work surface. Cover it with plastic wrap and place a slightly damp towel over the plastic to prevent the sheets from drying out.
Lay one sheet on your work surface and brush lightly with melted butter or olive oil. Place a second sheet on top, brush again, and repeat until you have a stack of four sheets.
Cut the stack into four roughly equal squares or rectangles. Each piece should be large enough to line a muffin well with a little pastry extending above the rim. Repeat with the remaining eight sheets to make 12 layered pieces.
5. Assemble the Cups
Gently press each layered piece into a muffin well, allowing the edges to form a loose, ruffled shape. Divide the filling evenly among the 12 cups, using approximately 1½–2 tablespoons per cup. Keep the filling below the pastry edges.
6. Bake Until Golden
Bake for 15–20 minutes, until the pastry edges are golden brown, the bases are crisp, and the filling is hot. Check toward the end of baking because thin phyllo edges can brown quickly.
7. Cool and Serve
Leave the cups in the tin for about 5 minutes, then carefully transfer them to a wire rack. Serve warm for the best combination of creamy filling and crisp pastry.
Tips and Notes
Keep the phyllo covered: Work with one stack at a time. Exposed sheets can dry out and crack quickly.
Use a light coating of butter: Brush gently rather than soaking the pastry, and distribute the measured butter across all 12 sheets.
Drain the filling ingredients: Squeeze the spinach thoroughly and blot excess oil from the tomatoes.
Use frozen spinach if preferred: Substitute about ½ cup thawed, firmly squeezed frozen spinach.
Prepare ahead: Refrigerate the filling in a covered container for up to 24 hours. Assemble shortly before baking for the crispest result.
Store leftovers: Refrigerate cooled cups in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 8–10 minutes, until hot and crisp. Microwaving will soften the pastry.
Frequently Asked Questions
Can I use ready-made phyllo shells?
Yes. This quantity of filling should fill approximately 24–30 mini phyllo shells, depending on their size. Follow the package directions and bake until the filling is hot and the shells are crisp.
Can I replace the feta cheese?
Crumbled goat cheese works well and gives a similarly tangy flavor. For a milder filling, try ricotta, draining it first if it appears watery.
Why are my phyllo cups soggy underneath?
Excess moisture from spinach is a common cause. A wet filling or insufficient baking can also soften the base. Drain the ingredients thoroughly and check that the pastry bottoms are golden before removing the cups.
Can I serve these at room temperature?
Yes. They are delicious warm or at room temperature. Refrigerate them within 2 hours of baking or serving.
Servings and Nutrition
Yield: 12 cups
Servings: 6, with 2 cups per serving
Preparation time: 25 minutes
Cooking time: 20 minutes
Total time: Approximately 45 minutes
Estimated nutrition per cup: 145 calories, 4 g protein, 12 g carbohydrates, 9 g fat, and 1 g fiber. Values vary with the size and brand of phyllo sheets, cheese, and tomatoes used.
