These crispy phyllo pastry cups are filled with a creamy mixture of spinach, tangy feta cheese, and flavorful sun-dried tomatoes. They’re perfect as appetizers, brunch bites, party snacks, or a light lunch.

Servings: 24 phyllo cups

Prep Time: 20 minutes

Cook Time: 18–22 minutes

Total Time: 40–45 minutes

Difficulty: Easy

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Ingredients

For the Filling

• 2 cups fresh spinach, finely chopped (or 1 cup frozen spinach, thawed and squeezed dry)
• 6 oz (170 g) feta cheese, crumbled
• 4 oz (115 g) cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ cup sun-dried tomatoes, finely chopped (oil-packed, drained)
• 2 cloves garlic, minced
• 2 tablespoons finely chopped green onions
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• Salt, to taste (feta is naturally salty)

For the Phyllo Cups

• 24 mini frozen phyllo shells (store-bought)
  OR
• 8 sheets phyllo dough, cut into squares
• 4 tablespoons unsalted butter, melted (for homemade cups)

Optional Garnishes

• Fresh parsley, chopped
• Fresh dill
• Extra crumbled feta
• Lemon zest
• Drizzle of hot honey

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Equipment

• Mini muffin tin (if making homemade phyllo cups)
• Mixing bowl
• Baking sheet
• Spoon or small cookie scoop
• Measuring cups and spoons

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Instructions

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• If using frozen phyllo shells, place them on a baking tray.

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Step 2: Prepare the Filling

In a large bowl, combine:

• Spinach
• Feta cheese
• Cream cheese
• Parmesan
• Sun-dried tomatoes
• Garlic
• Green onions
• Oregano
• Black pepper
• Red pepper flakes (if using)

Mix until well combined.

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Step 3: Prepare Homemade Phyllo Cups (Optional)

1. Brush each phyllo sheet lightly with melted butter.
2. Stack 2 sheets together.
3. Cut into 3-inch squares.
4. Press each square into a mini muffin cup.
5. Bake for 6–8 minutes until lightly golden.

Skip this step if using pre-made frozen phyllo shells.

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Step 4: Fill the Cups

• Spoon about 1 tablespoon of filling into each phyllo cup.
• Do not overfill.

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Step 5: Bake

• Bake for 12–15 minutes, or until:
  • Filling is hot and lightly golden.
  • Phyllo is crisp and golden brown.

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Step 6: Garnish & Serve

Top with:

• Fresh parsley
• Dill
• Lemon zest
• Extra feta

Serve warm or at room temperature.

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Tips

• Thoroughly squeeze moisture from frozen spinach to keep the filling from becoming watery.
• Chop the sun-dried tomatoes finely so they distribute evenly.
• Keep unused phyllo dough covered with a damp towel to prevent it from drying out.
• Add chopped artichoke hearts or sautéed mushrooms for extra flavor.
• Bake just before serving for the crispiest texture.

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Storage

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Freeze baked phyllo cups for up to 2 months.

Reheating

• Oven: 350°F (175°C) for 8–10 minutes.
• Air Fryer: 325°F (160°C) for 4–5 minutes.
• Avoid microwaving, as the phyllo will lose its crispness.

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Nutrition (Approximate Per Phyllo Cup)

• Calories: 85
• Protein: 3g
• Carbohydrates: 6g
• Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Fiber: 0.5g
• Sugar: 0.5g
• Sodium: 150mg

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Nut Information

Contains

• ✅ Milk (Feta cheese, cream cheese, Parmesan, butter)
• ✅ Wheat/Gluten (Phyllo dough)

Does NOT Contain (Standard Recipe)

• Peanuts
• Tree Nuts
• Almonds
• Cashews
• Walnuts
• Pecans
• Pistachios
• Hazelnuts
• Macadamia Nuts
• Brazil Nuts
• Pine Nuts
• Eggs
• Soy
• Sesame

Allergy Note: Always read labels on phyllo dough, cheeses, butter, and sun-dried tomatoes, as some brands may be processed in facilities that also handle peanuts, tree nuts, soy, sesame, or other allergens.

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Frequently Asked Questions (Q&A)

Q: Can I make these ahead of time?
A: Yes. Prepare the filling up to 2 days in advance and refrigerate it. Fill and bake the phyllo cups just before serving for maximum crispness.

Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out as much moisture as possible before mixing it into the filling.

Q: Can I make these vegetarian?
A: Yes. This recipe is already vegetarian.

Q: Can I make them gluten-free?
A: Yes. Replace the phyllo with certified gluten-free pastry cups or gluten-free tart shells.

Q: What can I substitute for feta cheese?
A: Goat cheese, ricotta, or cottage cheese can be used, though each will provide a slightly different flavor and texture.

Q: Can I add meat?
A: Absolutely. Cooked crumbled bacon, diced ham, or shredded chicken are delicious additions.

Q: Why are my phyllo cups soggy?
A: Excess moisture from the spinach or tomatoes can soften the pastry. Be sure to drain and pat ingredients dry before mixing.

Q: What pairs well with these phyllo cups?
A: They pair beautifully with Greek salad, tomato soup, roasted vegetables, hummus, tzatziki, or a fresh fruit platter.