Stuffed Phyllo Cups with Spinach, Feta & Sun-Dried Tomatoes

Crispy golden phyllo cups filled with creamy feta, tender spinach, and tangy sun-dried tomatoes. These savory bites are easy to make and perfect for appetizers, brunch, parties, or a light snack.

Ingredients

• 12–15 phyllo pastry cups
• 2 cups fresh spinach, chopped
• ¾ cup crumbled feta cheese
• ½ cup sun-dried tomatoes, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup cream cheese
• ¼ tsp black pepper
• ¼ tsp dried oregano
• 2 tbsp grated Parmesan cheese, optional
• 1 egg, lightly beaten

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add garlic and spinach and cook until the spinach wilts.
3. Remove from heat and let the spinach cool slightly. Squeeze out excess moisture.
4. In a bowl, combine spinach, feta, sun-dried tomatoes, cream cheese, egg, oregano, black pepper, and Parmesan if using.
5. Spoon the filling evenly into the phyllo cups.
6. Arrange the cups on a baking sheet and bake for 15–18 minutes, or until the phyllo is crisp and golden and the filling is set.
7. Let cool for a few minutes before serving.

Q&A

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

Q: Can I prepare these ahead of time?
Yes. Prepare the filling in advance and refrigerate it. Fill the cups just before baking for the best texture.

Q: Can I make these vegetarian?
Yes, they are naturally vegetarian.

Q: What can I use instead of feta?
Goat cheese or ricotta can be used for a slightly different flavor and texture.