Introduction
If you’re seeking a crowd-pleasing appetizer that’s both elegant and easy to make, these Spinach, Feta, and Sun-Dried Tomato Phyllo Cups with Fresh Dill are the perfect choice. They feature crispy, flaky phyllo dough filled with a creamy, savory mixture that bursts with Mediterranean flavors. The combination of tender spinach, tangy feta cheese, and sweet sun-dried tomatoes is lifted by the fresh, aromatic dill. Whether you’re hosting a dinner party, holiday gathering, or just want a snack packed with flavor, these bite-sized phyllo cups will be a hit.
Ingredients
- 1 package of phyllo dough sheets (12-16 sheets)
- 1 cup fresh spinach, finely chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup sun-dried tomatoes, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1/4 cup cream cheese, softened
- 2 tablespoons olive oil (for brushing)
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
Preparation
Step 1:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or cooking spray.
Step 2:
Thaw the phyllo dough according to the package instructions. Lay a sheet of phyllo dough on a clean surface and lightly brush with olive oil. Place another sheet on top and brush it again with oil. Repeat this process until you have a stack of 4-5 layers.
Step 3:
Using a sharp knife or kitchen scissors, cut the stacked phyllo sheets into squares (about 4×4 inches). Gently press each square into the muffin tin, forming little cups. Repeat until the muffin tin is filled with phyllo cups.
Step 4:
In a mixing bowl, combine the chopped spinach, feta cheese, sun-dried tomatoes, fresh dill, cream cheese, garlic, salt, black pepper, and lemon juice. Mix well until the ingredients are evenly combined.
Step 5:
Spoon about 1 tablespoon of the spinach-feta mixture into each phyllo cup. Be sure not to overfill, as the filling will expand slightly during baking.
Step 6:
Bake the phyllo cups in the preheated oven for 12-15 minutes, or until the edges are golden brown and crispy. Remove from the oven and let them cool for a few minutes before gently lifting them out of the muffin tin.
Cooking Notes
- The phyllo dough can dry out quickly, so cover it with a damp towel while you work to prevent it from becoming brittle.
- For extra crispiness, you can brush the tops of the phyllo cups with olive oil before baking.
- If you prefer a creamier filling, add more cream cheese or a bit of ricotta.
Serving Suggestions
Serve these phyllo cups warm or at room temperature. They pair well with a light white wine or a sparkling drink. Consider serving them alongside a simple Greek salad or a mezze platter with hummus, olives, and pita bread.
Tips
- For added flavor, sprinkle some grated Parmesan cheese on top of the filling before baking.
- You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.
- If you want a gluten-free version, try using a gluten-free pastry dough instead of phyllo.
- Leftover phyllo cups can be reheated in the oven at 350°F (175°C) for 5-7 minutes.
Prep Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving, Approximate for 1 Phyllo Cup)
- Calories: 80
- Protein: 2.5g
- Sodium: 120mg
- Carbohydrates: 7g
- Fat: 5g
- Fiber: 1g
Conclusion
These Spinach, Feta, and Sun-Dried Tomato Phyllo Cups with Fresh Dill are a delightful combination of textures and flavors. The flaky, buttery phyllo contrasts beautifully with the creamy, tangy filling. They make a fantastic appetizer that’s sure to impress your guests with their Mediterranean twist. Perfect for parties, potlucks, or a special dinner, these phyllo cups are as beautiful as they are delicious. Make them part of your next gathering and watch them disappear in no time!
Print
Spinach, Feta, and Sun-Dried Tomato Phyllo Cups with Fresh Dill
- Total Time: 35 minutes
Ingredients
- 1 package of phyllo dough sheets (12–16 sheets)
- 1 cup fresh spinach, finely chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup sun-dried tomatoes, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1/4 cup cream cheese, softened
- 2 tablespoons olive oil (for brushing)
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
Instructions
Step 1:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or cooking spray.
Step 2:
Thaw the phyllo dough according to the package instructions. Lay a sheet of phyllo dough on a clean surface and lightly brush with olive oil. Place another sheet on top and brush it again with oil. Repeat this process until you have a stack of 4-5 layers.
Step 3:
Using a sharp knife or kitchen scissors, cut the stacked phyllo sheets into squares (about 4×4 inches). Gently press each square into the muffin tin, forming little cups. Repeat until the muffin tin is filled with phyllo cups.
Step 4:
In a mixing bowl, combine the chopped spinach, feta cheese, sun-dried tomatoes, fresh dill, cream cheese, garlic, salt, black pepper, and lemon juice. Mix well until the ingredients are evenly combined.
Step 5:
Spoon about 1 tablespoon of the spinach-feta mixture into each phyllo cup. Be sure not to overfill, as the filling will expand slightly during baking.
Step 6:
Bake the phyllo cups in the preheated oven for 12-15 minutes, or until the edges are golden brown and crispy. Remove from the oven and let them cool for a few minutes before gently lifting them out of the muffin tin.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 80
- Sodium: 120mg
- Protein: 2.5g