Spinach and Feta Phyllo Cups

Why You’ll Love This Recipe

These mini phyllo cups are flaky, flavorful, and irresistibly snackable. They’re a lighter take on traditional spanakopita with all the same delicious flavor packed into a convenient bite-sized form. Thanks to pre-made phyllo shells, they’re quick to assemble and bake — no fussing with pastry dough required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mini phyllo cups (store-bought, fully baked)
• Frozen chopped spinach (thawed and well-drained)
• Feta cheese (crumbled)
• Cream cheese (softened)
• Garlic (minced)
• Green onion or shallot (finely chopped)
• Egg (optional, for binding)
• Salt
• Black pepper
• Nutmeg (optional, just a pinch)
• Olive oil or melted butter (for brushing, optional)

Directions

1. Preheat oven to 375°F (190°C). Place phyllo cups on a baking sheet.
2. In a bowl, mix together spinach, feta, cream cheese, garlic, green onion, salt, pepper, and a pinch of nutmeg. Add a beaten egg if using for extra binding.
3. Spoon the filling into the phyllo cups, packing gently and mounding slightly on top.
4. Lightly brush the tops with olive oil or melted butter if desired for extra color and crispiness.
5. Bake for 12–15 minutes, or until the filling is set and the cups are golden and crisp.
6. Serve warm or at room temperature, garnished with extra herbs if desired.

Servings and timing

This recipe makes 15 mini phyllo cups (1 standard box).
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add Ricotta: Mix in a few spoonfuls of ricotta for a creamier texture.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce.
• Herb Boost: Stir in fresh dill, parsley, or mint for extra flavor.
• Mini Spanakopita Style: Add sautéed onion and a bit of grated Parmesan for a spanakopita-inspired twist.
• Vegan Option: Use vegan cream cheese and feta alternatives.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven or air fryer for 5–7 minutes until warm and crispy.
Avoid microwaving, as it can make the phyllo soggy.

FAQs

Can I use fresh spinach instead of frozen?

Yes, just sauté fresh spinach until wilted, then chop and drain thoroughly before mixing.

Do I need to cook the filling before baking?

No, the filling cooks in the oven. Just make sure any moisture-heavy ingredients (like spinach) are well-drained.

Can I make these ahead of time?

Yes, you can assemble the cups up to a day in advance and store them covered in the fridge. Bake just before serving.

Where do I find phyllo cups?

They are usually in the freezer section near phyllo dough or puff pastry. Look for fully baked mini phyllo shells.

What cheese works best?

Feta is traditional, but you can mix in a little Parmesan, mozzarella, or goat cheese for variety.

Can I freeze them?

Yes, freeze unbaked or baked cups in a single layer, then store in a freezer bag. Reheat from frozen at 375°F for 10–12 minutes.

Are these served hot or cold?

They’re best served warm or at room temperature, but still tasty when chilled.

Can I make this as a dip instead?

Absolutely. Just bake the filling in a small dish and serve with pita chips or crackers.

Can I make larger versions?

Yes, use larger phyllo shells or layer sheets of phyllo in muffin tins to make hand-held spanakopita cups.

What can I serve with them?

They pair well with tzatziki, olives, a fresh salad, or a Mediterranean-style spread.

Conclusion

Spinach and Feta Phyllo Cups are a deliciously simple way to bring bold Mediterranean flavor to your appetizer table. With flaky shells and a creamy, cheesy filling, they’re the kind of snack that gets devoured fast — elegant enough for guests, easy enough for every day. Make a batch for your next gathering and watch them disappear.

Spinach and Feta Phyllo Cups

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Spinach and Feta Phyllo Cups are crispy, bite-sized appetizers filled with a savory blend of spinach, feta, and cream cheese. Quick to prepare using store-bought phyllo shells, they’re perfect for parties, brunches, and holiday spreads.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 15 phyllo cups
• Category: Appetizer
• Method: Baked
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 box mini phyllo cups (15 count, fully baked)
• 1/2 cup frozen chopped spinach, thawed and well-drained
• 1/3 cup crumbled feta cheese
• 2 oz cream cheese, softened
• 1 garlic clove, minced
• 1 green onion or shallot, finely chopped
• 1 egg (optional, lightly beaten)
• 1/4 tsp salt
• 1/8 tsp black pepper
• Pinch of nutmeg (optional)
• Olive oil or melted butter (for brushing, optional)

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Instructions

1. Preheat oven to 375°F (190°C). Arrange phyllo cups on a baking sheet.
2. In a medium bowl, mix together the spinach, feta, cream cheese, garlic, green onion, salt, pepper, and nutmeg. Add the beaten egg if using, and stir until well combined.
3. Spoon the filling into the phyllo cups, packing gently and mounding slightly on top.
4. Optional: Lightly brush the tops with olive oil or melted butter for extra crispness.
5. Bake for 12–15 minutes, or until the filling is set and the cups are golden brown.
6. Remove from oven and let cool slightly. Serve warm or at room temperature, garnished with fresh herbs if desired.

Notes

• Drain spinach thoroughly to avoid soggy filling.
• You can assemble the cups ahead of time and bake just before serving.
• Try mixing in a little ricotta or grated Parmesan for variation.
• Leftovers reheat best in the oven or air fryer for crispiness.

Nutrition

• Serving Size: 3 phyllo cups
• Calories: 120
• Sugar: 1g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg