✅ Ingredients
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phyllo pastry cups — 12 to 15 cups
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spinach — 2 cups (finely chopped or frozen thawed, squeezed dry)
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feta cheese — ¾ cup (crumbled)
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sun‑dried tomatoes — ¼ cup (finely chopped)
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olive oil — 1 tbsp
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garlic — 2 cloves (minced)
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cream cheese — 3 tbsp (optional but recommended)
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mozzarella cheese — 2 tbsp (optional for extra creaminess)
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black pepper — ½ tsp
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oregano — ½ tsp
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red chili flakes — ¼ tsp (optional)
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salt — to taste (use lightly, feta is already salty)
👩🍳 Instructions
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Preheat oven to 180°C (350°F). Place Oven to warm.
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Heat olive oil in a pan. Add minced garlic and sauté for 20–30 seconds until fragrant.
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Add chopped spinach and cook 1–2 minutes until softened.
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Lower the flame and mix in:
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feta cheese
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sun‑dried tomatoes
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cream cheese (optional)
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mozzarella cheese (optional)
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black pepper
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oregano
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red chili flakes (optional)
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Stir until creamy and well combined. Remove from heat.
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Spoon the spinach mixture into phyllo pastry cups.
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Bake for 8–10 minutes until filling is warm and cups are crisp.
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Serve immediately.
✨ Optional Garnish
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fresh basil chopped
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walnuts crushed
❓ Q&A
Q: Can I make these ahead of time?
A: Yes. Prepare the filling, store it in the fridge, and fill + bake right before serving.
Q: What if I don’t have sun-dried tomatoes?
A: Replace with chopped roasted red peppers or regular tomatoes sautéed until thick.
Q: Can I skip cream cheese?
A: Yes, but the filling will be less creamy. You can add a spoon of yogurt instead.
Q: How do I keep the cups from getting soggy?
A: Don’t fill them until you’re ready to bake.