Stuffed Phyllo Cups with Spinach, Feta & Sun-Dried Tomatoes

🧺 Stuffed Phyllo Cups with Spinach, Feta & Sun-Dried Tomatoes

Crispy • Creamy • Mediterranean-Style

Crispy, golden phyllo cups are filled with a rich yet balanced mixture of spinach, tangy feta, and sweet sun-dried tomatoes, finished with olive oil and herbs. Each bite delivers crunch on the outside and creamy, savory goodness inside—perfect for appetizers, snacks, brunch tables, or party platters.

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🛒 Ingredients (Makes 20–24 phyllo cups)

• 20–24 ready-made phyllo cups

• 1 cup cooked spinach, finely chopped (fresh or frozen, well-drained)

• ¾ cup feta cheese, crumbled

• ⅓ cup sun-dried tomatoes, finely chopped

• ¼ cup cream cheese or Greek yogurt

• 1 tbsp olive oil

• 1 small garlic clove, minced

• ½ tsp dried oregano or thyme

• ¼ tsp black pepper

• Pinch of salt (optional)

• Fresh parsley or dill, finely chopped (optional)

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👩‍🍳 Instructions

1. Preheat oven
   Preheat oven to 180°C (350°F). Arrange phyllo cups on a baking tray.

2. Make the filling
   In a bowl, mix spinach, feta, sun-dried tomatoes, cream cheese (or yogurt), olive oil, garlic, oregano, and black pepper. Taste and adjust salt if needed.

3. Fill the cups
   Spoon the mixture into each phyllo cup, filling just to the top.

4. Bake
   Bake for 12–15 minutes, until the filling is warmed through and the tops are lightly golden.

5. Garnish & serve
   Sprinkle with fresh herbs and serve warm or at room temperature.

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🌿 Mediterranean Serving Ideas

• Serve with lemon wedges or tzatziki

• Add to a mezze platter with olives & hummus

• Pair with sparkling water or white wine

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❓ Q & A

Q: Can I use frozen spinach?
Yes—just thaw and squeeze out all excess water.

Q: Can I make these ahead of time?
You can prepare the filling 1 day ahead. Fill and bake just before serving for best crispiness.

Q: Can I make them without cream cheese?
Yes—Greek yogurt works well, or use ricotta for a milder flavor.

Q: How do I keep the phyllo cups crispy?
Don’t overfill and avoid wet fillings. Bake just before serving.

Q: Can I add protein?
Absolutely—chopped olives, pine nuts, or even shredded chicken work nicely.