Flaky, crisp phyllo cups hold a savory filling of spinach, tangy feta, and rich sun-dried tomatoes. These elegant bites come together quickly, making them perfect for parties, appetizers, or a simple savory treat.
Ingredients
12–15 phyllo pastry cups (mini tart shells)
2 cups fresh spinach, finely chopped (or frozen, thawed and squeezed dry)
¾ cup crumbled feta cheese
¼ cup finely chopped sun-dried tomatoes
1 tbsp olive oil
2 cloves garlic, minced
3 tbsp cream cheese (optional but recommended)
2 tbsp shredded mozzarella cheese (optional, for extra creaminess)
½ tsp black pepper
½ tsp dried oregano
¼ tsp red chili flakes (optional)
Salt to taste (use lightly—feta is salty)
Instructions
Preheat & Prep – Preheat oven to 350°F (180°C). Arrange phyllo cups on a baking sheet.
Sauté Spinach – In a pan over medium heat, warm olive oil. Add garlic and sauté until fragrant, about 30 seconds. Add spinach and cook until wilted and tender, 1–2 minutes.
Make Filling – Reduce heat to low. Stir in feta, sun-dried tomatoes, cream cheese (if using), mozzarella (if using), black pepper, oregano, and chili flakes. Mix until creamy and well combined. Remove from heat and taste; add salt only if needed.
Fill & Bake – Spoon the spinach mixture into each phyllo cup. Bake 8–10 minutes, until the cups are golden and filling is warm.
Serve – Enjoy immediately while crisp.
Garnish Ideas (Optional)
Fresh chopped basil
Crushed walnuts
Drizzle of balsamic glaze
Sprinkle of extra feta
Tips & Variations
Make Ahead: Prepare filling up to a day ahead and store covered in the fridge. Fill cups just before baking.
Dairy-Free: Use dairy-free cream cheese and omit mozzarella; add a tablespoon of nutritional yeast for a cheesy flavor.
Add Protein: Fold in ¼ cup cooked crumbled sausage or finely chopped cooked mushrooms.
Storage: Best eaten fresh. If needed, reheat in a toaster oven or air fryer for a few minutes to restore crispness.
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