Stuffed Phyllo Cups with Spinach, Feta & Sun-Dried Tomatoes
Description
Golden, flaky phyllo cups are filled with a savory spinach-feta mixture brightened by sun-dried tomatoes and herbs. They’re elegant enough for entertaining but easy enough for everyday snacking. Perfect as an appetizer, mezze platter star, or brunch side.
Ingredients (Makes 12–15 cups)
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12–15 phyllo pastry cups (store-bought)
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1 tbsp olive oil
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2 cloves garlic, minced
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2 cups fresh spinach, finely chopped
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½ cup crumbled feta cheese
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â…“ cup sun-dried tomatoes, finely chopped (oil-packed, drained)
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¼ cup cream cheese or Greek yogurt
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1 egg, lightly beaten
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½ tsp dried oregano
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¼ tsp black pepper
Optional garnish:
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Fresh dill or parsley
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Sprinkle of sesame seeds or pine nuts
Instructions
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Preheat oven
Preheat to 375°F (190°C). Place phyllo cups on a baking sheet. -
Cook the filling
Heat olive oil in a skillet over medium heat.
Sauté garlic for 30 seconds, then add spinach and cook until just wilted.
Remove from heat and let cool slightly. -
Mix
In a bowl, combine spinach mixture, feta, sun-dried tomatoes, cream cheese (or yogurt), egg, oregano, and pepper. -
Fill the cups
Spoon filling into phyllo cups, filling almost to the top. -
Bake
Bake 15–18 minutes, until filling is set and tops are lightly golden. -
Serve
Garnish with herbs and serve warm or at room temperature.
Q & A
Q: Can I make these ahead?
A: Yes! Prep the filling a day ahead. Assemble and bake just before serving for best crispness.
Q: Can I make them vegetarian?
A: They already are! For vegan, use dairy-free feta and plant-based yogurt, skip the egg.
Q: Can I use frozen spinach?
A: Yes—thaw completely and squeeze out all excess moisture.
Q: How do I keep phyllo cups crispy?
A: Don’t overfill and avoid watery fillings. Serve within a few hours of baking.
Q: What pairs well with these?
A: Hummus, olives, roasted nuts, or a light cucumber-tomato salad.
