Description
These Delicious Spinach and Feta Phyllo Cups are perfect savory appetizers featuring crispy, flaky phyllo pastry filled with a creamy mixture of spinach, feta, ricotta, and sun-dried tomatoes. Lightly seasoned and baked to golden perfection, they make a delightful bite-sized snack or party treat.
Ingredients
Scale
Phyllo Dough
- 8 sheets phyllo dough, thawed
- 3 tablespoons olive oil, plus extra for drizzling and greasing muffin tin
Filling
- 2 cups fresh spinach, finely chopped
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1 large egg
- 2 tablespoons sun-dried tomatoes, finely chopped
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Optional Garnish
- Fresh parsley or thyme, for garnish
Instructions
- Preheat and Prepare Muffin Tin: Begin by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil to ensure the phyllo cups release easily after baking.
- Layer and Cut Phyllo Sheets: Lay one sheet of phyllo dough flat on a clean, dry surface. Using a pastry brush, lightly coat with olive oil. Stack three more sheets on top, brushing each with olive oil as well. Cut the stacked sheets into 12 squares.
- Form Phyllo Cups and Prepare Filling: Gently place each phyllo square into the muffin tin cups, pressing down to form shells. In a bowl, combine chopped spinach, crumbled feta, ricotta cheese, egg, sun-dried tomatoes, minced garlic, and season with salt and black pepper. Mix well until evenly incorporated.
- Fill and Bake: Spoon the filling evenly into each phyllo cup, filling just below the rim. Bake in the preheated oven for 18 to 22 minutes, until the cups are golden brown and the filling is set.
- Garnish and Serve: Remove from oven, optionally garnish with fresh parsley or thyme, and serve warm.
Notes
- Handle phyllo dough gently and keep sheets covered to prevent drying out.
- For a crisper texture, ensure each phyllo sheet is brushed evenly with olive oil.
- Sun-dried tomatoes add a tangy sweetness, but can be omitted or substituted with roasted red peppers for variation.
- This recipe can be made ahead and baked just before serving.
- Feel free to substitute spinach with kale or Swiss chard for a different flavor.
