Stuffed Phyllo Cups with Spinach, Feta & Sundried Tomatoes!

🥧 Stuffed Phyllo Cups with Spinach, Feta & Sundried Tomatoes

Ingredients

• 12 mini phyllo shells (store-bought)

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 5 oz (150 g) fresh spinach (or frozen, thawed & drained)

• ¼ cup sundried tomatoes, finely chopped

• ½ cup feta cheese, crumbled

• 2 tbsp cream cheese (optional, for extra creaminess)

• Salt & pepper, to taste

• Pinch of nutmeg (optional)

Instructions

1. Preheat oven to 350°F (175°C).

2. In a skillet, heat olive oil over medium heat. Add garlic and cook 30 seconds until fragrant.

3. Add spinach and cook until wilted (fresh) or warmed through (if using thawed frozen spinach). Season with salt, pepper, and optional nutmeg. Remove from heat.

4. In a bowl, mix spinach, sundried tomatoes, feta, and cream cheese (if using). Adjust seasoning.

5. Spoon the mixture into each phyllo shell, filling generously but not overflowing.

6. Place filled cups on a baking sheet and bake 10–12 minutes until heated through and shells are golden.

7. Serve warm or at room temperature as an elegant appetizer.