Spinach, Feta & Sun-Dried Tomato Phyllo Cups

Description

These spinach, feta & sun-dried tomato phyllo cups are a delicious bite-sized appetiser featuring crisp, flaky phyllo pastry filled with a creamy mixture of spinach, tangy feta cheese, cream cheese, and flavourful sun-dried tomatoes. Perfect for parties, holiday gatherings, brunches, or light snacks, these elegant cups are easy to prepare and can be made ahead of time.

Ingredients (Makes 24 Phyllo Cups)

• 12 sheets phyllo dough, thawed
• 3 tbsp melted butter or olive oil
• 5 oz (140 g) fresh spinach, chopped and sautéed
• 4 oz (115 g) feta cheese, crumbled
• 4 oz (115 g) cream cheese, softened
• ⅓ cup sun-dried tomatoes, finely chopped
• 1 garlic clove, minced
• ¼ tsp black pepper
• ¼ tsp dried oregano
• Cooking spray (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 24-cup mini muffin tin.
3. Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter or olive oil.
4. Place another sheet on top and brush again. Repeat until 4 sheets are stacked.
5. Cut the layered phyllo into 12 equal squares.
6. Gently press each square into a mini muffin cup, allowing the corners to extend upward.
7. Repeat with the remaining phyllo sheets to create 24 cups.
8. In a mixing bowl, combine sautéed spinach, feta cheese, cream cheese, sun-dried tomatoes, garlic, black pepper, and oregano.
9. Mix until well blended.
10. Spoon about 1 tablespoon of filling into each phyllo cup.
11. Bake for 12–15 minutes or until the phyllo is golden brown and crisp.
12. Allow to cool for 5 minutes before serving.

Recipe Notes

• Thoroughly drain spinach to prevent soggy cups.
• Pat sun-dried tomatoes dry if packed in oil.
• Keep unused phyllo covered with a damp towel to prevent drying.
• Serve warm or at room temperature.

Tips for Success

• Use full-fat cream cheese for the creamiest texture.
• Add a pinch of red pepper flakes for gentle heat.
• Garnish with fresh parsley or dill before serving.
• Bake empty phyllo cups for 3 minutes before filling for extra crispness.
• Prepare filling a day ahead for quick assembly.

Servings

• Makes: 24 mini phyllo cups
• Serving Size: 2 cups
• Servings: 12

Nutritional Information (Per Serving)

Approximate values:

• Calories: 115
• Protein: 4 g
• Carbohydrates: 7 g
• Fat: 8 g
• Saturated Fat: 4 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 220 mg
• Calcium: 8% DV
• Iron: 4% DV

Health Benefits

Spinach

• Rich in vitamins A, C, and K.
• Contains antioxidants that support overall wellness.
• Provides iron and folate.

Feta Cheese

• Good source of calcium and protein.
• Adds flavour with less cheese compared to many other varieties.

Sun-Dried Tomatoes

• Packed with antioxidants such as lycopene.
• Provide potassium and dietary fibre.

Phyllo Dough

• Lower in fat than many traditional pastry crusts.
• Creates a light, crispy texture with minimal butter.

Frequently Asked Questions (Q&A)

Q: Can I make these ahead of time?
A: Yes. Assemble up to 24 hours in advance and refrigerate. Bake just before serving.

Q: Can I freeze them?
A: Yes. Freeze baked cups in an airtight container for up to 2 months. Reheat in the oven until crisp.

Q: What can I substitute for feta cheese?
A: Goat cheese, ricotta, or shredded mozzarella work well.

Q: Can I use frozen spinach?
A: Absolutely. Thaw and squeeze out excess moisture before using.

Q: Are these vegetarian?
A: Yes, the recipe is completely vegetarian.

Q: How do I keep phyllo dough from tearing?
A: Keep it covered with a slightly damp kitchen towel while working to prevent drying out.

These spinach, feta & sun-dried tomato phyllo cups offer a perfect balance of creamy, savoury, and crispy textures, making them a crowd-pleasing appetiser suitable for any occasion.