🧆✨ Stuffed Phyllo Cups with Spinach, Feta & Sundried Tomatoes

Crispy, golden phyllo cups filled with a creamy, savory Mediterranean-style mixture. Perfect as appetizers, snacks, or party bites!

✅ Ingredients (Makes 18–24 phyllo cups)

For the Filling

• 1 cup packed fresh spinach, chopped

• ½ cup crumbled feta cheese

• ¼ cup cream cheese, softened

• ¼ cup sundried tomatoes, finely chopped

• 1 garlic clove, minced

• 1 tablespoon olive oil (or sundried tomato oil from the jar)

• 1 tablespoon fresh parsley or dill, chopped (optional)

• ¼ teaspoon dried oregano

• ¼ teaspoon black pepper

• Salt to taste (feta already salty — use sparingly)

For the Phyllo Cups

Option 1: Premade mini phyllo shells (easy & quick)
Option 2: DIY cups using phyllo sheets

• 6–8 phyllo sheets

• 3 tablespoons melted butter or olive oil

🍽️ Instructions

Option 1: Using Store-Bought Mini Phyllo Cups

1. Preheat oven to 350°F (180°C).

2. Arrange the phyllo cups on a baking tray.

3. Prepare the filling (instructions below).

4. Spoon 1–2 teaspoons of filling into each cup.

5. Bake for 10–12 minutes, until the cups are crisp and filling is warmed.

6. Serve warm or at room temperature.

Option 2: Making Your Own Phyllo Cups

1. Preheat oven to 350°F (180°C).

2. Cut phyllo sheets into 3-inch squares (stack them).

3. Brush each sheet lightly with melted butter, stacking 3 sheets per cup.

4. Press the stack into mini muffin tin cups.

5. Bake 5–7 minutes until light golden.

6. Remove, fill with the mixture, and bake an additional 8–10 minutes.

🥬 Make the Filling

1. Heat olive oil in a small pan.

2. Add minced garlic and chopped sundried tomatoes; sauté 1 minute.

3. Add chopped spinach and cook 2–3 minutes until wilted.

4. Remove from heat; let cool slightly.

5. Mix spinach mixture with:

   • feta

   • cream cheese

   • herbs

   • oregano

   • pepper

6. Taste and adjust seasoning.

✨ Serve

Serve warm as an appetizer or side dish.
Garnish with parsley, dill, or extra chopped sundried tomatoes.

⭐ Tips

• Don’t overfill the cups — a small spoonful is perfect.

• Keep phyllo sheets covered with a damp towel while working (if making your own).

• For extra crispiness, bake phyllo shells for 3 minutes before filling.

• Add a drizzle of sundried tomato oil on top for extra flavor.

❓ Q&A About Stuffed Phyllo Cups

Q1: Can I make these ahead of time?

A:
Yes! Prepare the filling 1–2 days ahead.
Bake phyllo cups fresh for best crispness, or reheat in the oven to re-crisp.

Q2: Can I freeze them?

A:
Yes — freeze unbaked stuffed cups.
Bake from frozen at 350°F (180°C) for 15–18 minutes.

Q3: Can I add protein?

A:
Absolutely! Try:

• chopped cooked chicken

• bacon bits

• sautéed mushrooms

• crumbled tofu (for vegetarian protein)

Q4: What can I substitute for cream cheese?

A:

• ricotta

• Greek yogurt (thick)

• Boursin cheese

• mascarpone

Q5: Can I make this recipe vegan?

A:
Yes! Use:

• vegan feta

• vegan cream cheese

• vegan phyllo dough

• olive oil instead of butter

Q6: How do I keep phyllo from drying out?

A:
Cover unbaked phyllo sheets with a slightly damp towel; work quickly.

Q7: What herbs work best?

A:

• dill (classic!)

• parsley

• basil

• thyme

• oregano

Q8: What can I serve these with?

• Tzatziki

• Hummus

• Greek salad

• Tomato basil soup

• Lemon roast chicken