Introduction

Spinach and feta phyllo cups are a delicious and elegant appetizer that perfectly combines the savory flavors of spinach and creamy feta, all encased in crispy, flaky phyllo dough. These bite-sized cups are portable, making them an excellent option for parties, brunches, or special gatherings. Adding a sun-dried tomato drizzle enhances the flavor profile, introducing a tangy sweetness that balances the richness of the filling. The phyllo cups not only look beautiful on a serving platter but also pack a flavorful punch with minimal effort. These easy-to-make, Greek-inspired appetizers will become a go-to recipe for entertaining!

Ingredients

For the phyllo cups:

• 12 phyllo pastry sheets (thawed if frozen)
• 1/4 cup melted butter or olive oil (for brushing the phyllo)
• Mini muffin tin (24 cups)

For the spinach and feta filling:

• 2 cups fresh spinach, finely chopped (or 1 cup frozen spinach, thawed and squeezed dry)
• 3/4 cup crumbled feta cheese
• 1/4 cup ricotta cheese
• 1 garlic clove, minced
• 1 small onion, finely diced
• 1 tbsp olive oil
• 1 large egg
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

For the sun-dried tomato drizzle:

• 1/4 cup sun-dried tomatoes in olive oil, finely chopped
• 1 tbsp olive oil (from the sun-dried tomato jar)
• 1 tsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Preparation

Step 1: Prepare the Phyllo Cups

1. Preheat your oven to 375°F (190°C).
2. Brush the muffin tin with melted butter or olive oil to prevent the phyllo from sticking.
3. Layer the phyllo sheets: Take one sheet of phyllo pastry, brush it lightly with melted butter, and place another sheet on top. Repeat this process until you have 3 layers of phyllo dough stacked.
4. Cut the layered phyllo into 3-inch squares. You should get 12 squares from each stack of 3 phyllo sheets. Repeat the process until you have enough squares for 24 cups.
5. Press the phyllo squares into the mini muffin tin to create little cups, overlapping the edges as needed to fit snugly.
6. Bake the phyllo cups in the preheated oven for 8-10 minutes, or until they are crisp and lightly golden. Set aside to cool slightly.

Step 2: Prepare the Spinach and Feta Filling

1. Sauté the onion and garlic: In a skillet over medium heat, add 1 tablespoon of olive oil. Add the diced onion and cook until soft, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
2. Cook the spinach: Add the fresh spinach to the skillet (or thawed, drained frozen spinach), and cook until wilted, about 2-3 minutes. If using frozen spinach, just heat through.
3. Mix the filling: In a mixing bowl, combine the cooked spinach, sautéed onions, garlic, crumbled feta, ricotta cheese, egg, nutmeg, salt, and pepper. Stir until well combined.

Step 3: Fill and Bake the Phyllo Cups

1. Spoon the spinach and feta mixture into the pre-baked phyllo cups, filling them generously but not overflowing.
2. Bake the filled phyllo cups for 10-12 minutes, or until the filling is set and slightly golden on top.
3. Remove the cups from the oven and allow them to cool slightly while you prepare the drizzle.

Step 4: Make the Sun-Dried Tomato Drizzle

1. In a small bowl, combine the chopped sun-dried tomatoes, olive oil, balsamic vinegar, and honey. Stir well to mix.
2. Season with salt and pepper to taste. The drizzle should have a slightly tangy and sweet flavor.

Step 5: Serve

1. Drizzle the sun-dried tomato mixture over the top of the baked spinach and feta phyllo cups. You can use a spoon to drizzle, or transfer the mixture to a squeeze bottle for a more controlled presentation.
2. Garnish with fresh herbs, such as parsley or thyme, if desired.
3. Serve immediately while the phyllo is still crisp.

Cooking Notes

• Phyllo dough dries out quickly, so cover unused sheets with a damp kitchen towel while working to prevent them from becoming brittle.
• For a creamier filling, you can increase the amount of ricotta cheese by 1-2 tablespoons.
• Frozen spinach is a great time-saver for this recipe. Just make sure to squeeze out any excess water to prevent the filling from becoming soggy.
• You can make the phyllo cups ahead of time and store them in an airtight container. Reheat in the oven for a few minutes to restore crispiness before filling.

Serving Suggestions

These spinach and feta phyllo cups are ideal as a party appetizer, served alongside other finger foods like stuffed mushrooms, mini quiches, or bruschetta. They can also be a delightful addition to a Mediterranean-inspired spread, alongside dishes like hummus, tzatziki, and olives. For a more substantial meal, pair them with a fresh Greek salad or roasted vegetables.

For a more elegant presentation, arrange the phyllo cups on a platter and serve with small plates so guests can easily pick them up. The sun-dried tomato drizzle adds a gourmet touch, making these perfect for holiday gatherings, showers, or formal dinners.

Tips

1. Make-ahead option: You can prepare the spinach and feta filling up to 1 day in advance and store it in the refrigerator until ready to use. Simply assemble and bake when needed.
2. Customize the filling: Add extra flavor to the filling with ingredients like chopped Kalamata olives, roasted red peppers, or fresh dill for a more complex taste.
3. Double the recipe: If you’re serving a large crowd, double the ingredients to make more phyllo cups. These appetizers disappear quickly!
4. Vegan variation: To make this dish vegan, use dairy-free cheese alternatives for the feta and ricotta, and brush the phyllo sheets with olive oil instead of butter. Omit the egg or substitute with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
5. For extra crispiness, let the phyllo cups cool on a wire rack after baking to prevent steam from making the bottoms soggy.

Prep Time:

• 20 minutes

Cooking Time:

• 20 minutes

Total Time:

• 40 minutes

Nutritional Information (Per Serving):

• Calories: 120 kcal
• Protein: 4g
• Sodium: 230mg
• Carbohydrates: 10g
• Fiber: 1g
• Sugars: 2g
• Fat: 8g
• Saturated Fat: 3g

Conclusion

Spinach and feta phyllo cups with sun-dried tomato drizzle are the perfect bite-sized appetizers that offer a sophisticated yet easy-to-make dish. The crispness of the phyllo dough contrasts beautifully with the creamy spinach and feta filling, while the sun-dried tomato drizzle adds a sweet, tangy flair that makes these bites stand out. Whether you’re hosting a party or simply looking for a flavorful snack, these phyllo cups are sure to impress your guests with their presentation and taste. Elegant, delicious, and simple—these phyllo cups are destined to become a favorite in your appetizer rotation.

Spinach and Feta Phyllo Cups with Sun-Dried Tomato Drizzle Recipe

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• Author: Imili Johnson
• Total Time: 40 minutes

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Ingredients

Scale 1x2x3x

For the phyllo cups:

• 12 phyllo pastry sheets (thawed if frozen)
• 1/4 cup melted butter or olive oil (for brushing the phyllo)
• Mini muffin tin (24 cups)

For the spinach and feta filling:

• 2 cups fresh spinach, finely chopped (or 1 cup frozen spinach, thawed and squeezed dry)
• 3/4 cup crumbled feta cheese
• 1/4 cup ricotta cheese
• 1 garlic clove, minced
• 1 small onion, finely diced
• 1 tbsp olive oil
• 1 large egg
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

For the sun-dried tomato drizzle:

• 1/4 cup sun-dried tomatoes in olive oil, finely chopped
• 1 tbsp olive oil (from the sun-dried tomato jar)
• 1 tsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

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Instructions

Step 1: Prepare the Phyllo Cups

1. Preheat your oven to 375°F (190°C).
2. Brush the muffin tin with melted butter or olive oil to prevent the phyllo from sticking.
3. Layer the phyllo sheets: Take one sheet of phyllo pastry, brush it lightly with melted butter, and place another sheet on top. Repeat this process until you have 3 layers of phyllo dough stacked.
4. Cut the layered phyllo into 3-inch squares. You should get 12 squares from each stack of 3 phyllo sheets. Repeat the process until you have enough squares for 24 cups.
5. Press the phyllo squares into the mini muffin tin to create little cups, overlapping the edges as needed to fit snugly.
6. Bake the phyllo cups in the preheated oven for 8-10 minutes, or until they are crisp and lightly golden. Set aside to cool slightly.

Step 2: Prepare the Spinach and Feta Filling

1. Sauté the onion and garlic: In a skillet over medium heat, add 1 tablespoon of olive oil. Add the diced onion and cook until soft, about 3-4 minutes. Add the minced garlic and cook for another 1 minute, until fragrant.
2. Cook the spinach: Add the fresh spinach to the skillet (or thawed, drained frozen spinach), and cook until wilted, about 2-3 minutes. If using frozen spinach, just heat through.
3. Mix the filling: In a mixing bowl, combine the cooked spinach, sautéed onions, garlic, crumbled feta, ricotta cheese, egg, nutmeg, salt, and pepper. Stir until well combined.

Step 3: Fill and Bake the Phyllo Cups

1. Spoon the spinach and feta mixture into the pre-baked phyllo cups, filling them generously but not overflowing.
2. Bake the filled phyllo cups for 10-12 minutes, or until the filling is set and slightly golden on top.
3. Remove the cups from the oven and allow them to cool slightly while you prepare the drizzle.

Step 4: Make the Sun-Dried Tomato Drizzle

1. In a small bowl, combine the chopped sun-dried tomatoes, olive oil, balsamic vinegar, and honey. Stir well to mix.
2. Season with salt and pepper to taste. The drizzle should have a slightly tangy and sweet flavor.

Step 5: Serve

1. Drizzle the sun-dried tomato mixture over the top of the baked spinach and feta phyllo cups. You can use a spoon to drizzle, or transfer the mixture to a squeeze bottle for a more controlled presentation.
2. Garnish with fresh herbs, such as parsley or thyme, if desired.
3. Serve immediately while the phyllo is still crisp.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 120 kcal
• Sodium: 230mg
• Protein: 4g