Stuffed Phyllo Cups with Spinach, Feta & Sundried Tomatoes

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Introduction

Stuffed phyllo cups are one of those magical appetizers that feel fancy, look impressive, and yet are surprisingly easy to prepare. These Spinach, Feta & Sundried Tomato Phyllo Cups strike the perfect balance between crunchy and creamy, salty and tangy, rich yet fresh. Each bite delivers crisp golden layers of phyllo pastry hugging a warm, savory filling inspired by classic Mediterranean flavors.

They’re perfect for:

  • Holiday parties

  • Cocktail hours

  • Brunch spreads

  • Game nights

  • Potlucks

  • Or “I just want something incredible” nights

What makes this recipe special is its texture contrast, bold flavor profile, and versatility. You can dress them up for an elegant event or keep them casual for everyday snacking. Plus, they’re naturally vegetarian and easy to adapt.

Let’s break everything down step by step.

Why You’ll Love This Recipe

  • Crispy & creamy in every bite

  • Make-ahead friendly

  • Elegant presentation with minimal effort

  • Uses simple, accessible ingredients

  • Customizable with add-ins or substitutions

  • Bakes quickly and reheats beautifully

Ingredients Overview

For the Phyllo Cups

  • Phyllo dough sheets – ultra-thin pastry that bakes up shatteringly crisp

  • Unsalted butter (melted) or olive oil – for brushing layers

  • Mini muffin tin – to shape the cups

For the Filling

  • Fresh spinach (or frozen, well-drained)

  • Feta cheese – crumbly, salty, and tangy

  • Cream cheese or ricotta – for creaminess

  • Sundried tomatoes (oil-packed preferred)

  • Garlic – fresh minced

  • Onion or shallot – finely chopped

  • Egg – binds everything together

  • Olive oil

  • Salt & black pepper

  • Dried oregano or thyme

  • Optional red pepper flakes

Optional Garnishes

  • Extra crumbled feta

  • Chopped parsley or dill

  • Drizzle of olive oil or honey

Ingredient Tips & Substitutions

Spinach:
Fresh spinach gives the best flavor, but frozen spinach works perfectly if thawed and squeezed completely dry. Excess moisture is the enemy of crisp phyllo.

Feta Cheese:
Use block feta and crumble it yourself if possible—it’s creamier and less dry than pre-crumbled.

Cream Cheese vs Ricotta:

  • Cream cheese = richer, more decadent filling

  • Ricotta = lighter, fluffier texture

Sundried Tomatoes:
Oil-packed tomatoes add richness and depth. Pat them dry before chopping to avoid excess oil.

Equipment You’ll Need

  • Mini muffin tin

  • Pastry brush

  • Sharp knife or pizza cutter

  • Mixing bowls

  • Skillet

  • Spoon or small scoop

Step-by-Step Instructions

Step 1: Prepare the Spinach

If using fresh spinach:

  1. Heat a skillet over medium heat with a drizzle of olive oil.

  2. Add spinach in batches and sauté until wilted (about 2–3 minutes).

  3. Transfer to a colander and let cool.

  4. Squeeze out as much liquid as possible, then chop finely.

If using frozen spinach:

  1. Thaw completely.

  2. Squeeze aggressively using a towel or cheesecloth.

  3. Chop finely.

💡 Pro tip: Excess moisture will make your filling watery and your phyllo soggy—don’t skip this step.

Step 2: Sauté the Aromatics

  1. In the same skillet, add a little olive oil.

  2. Sauté chopped onion or shallot over medium heat until soft and translucent.

  3. Add garlic and cook for 30 seconds until fragrant.

  4. Remove from heat and let cool slightly.

Step 3: Make the Filling

In a mixing bowl:

  1. Add spinach, sautéed onion & garlic.

  2. Crumble in feta cheese.

  3. Add cream cheese or ricotta.

  4. Stir in chopped sundried tomatoes.

  5. Add egg, oregano, salt, pepper, and red pepper flakes (if using).

  6. Mix until fully combined.

Taste and adjust seasoning—remember feta is salty.

Step 4: Prepare the Phyllo Cups

  1. Preheat oven to 375°F (190°C).

  2. Unroll phyllo dough and keep it covered with a damp towel.

  3. Cut sheets into squares (about 3–4 inches wide).

  4. Brush one square lightly with melted butter.

  5. Stack 2–3 squares together, rotating slightly for a ruffled look.

  6. Press gently into a greased mini muffin tin.

Repeat until all cups are formed.

Step 5: Fill the Cups

  1. Spoon filling into each phyllo cup.

  2. Fill just to the top—don’t overfill.

  3. Sprinkle extra feta or sundried tomatoes on top if desired.

Step 6: Bake

  1. Bake for 15–20 minutes, until:

    • Phyllo is golden and crisp

    • Filling is set and lightly browned on top

  2. Remove from oven and cool slightly.

Serving Suggestions

Serve warm or at room temperature. These pair beautifully with:

  • Lemon yogurt sauce

  • Tzatziki

  • Hummus platter

  • Fresh cucumber and tomato salad

  • Sparkling wine or crisp white wine

Make-Ahead & Storage Tips

Make-Ahead Options:

  • Prepare filling up to 2 days in advance.

  • Assemble phyllo cups and refrigerate unbaked for several hours.

  • Bake just before serving for best crispness.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 3 days.

  • Reheat in oven or air fryer at 350°F to restore crispness.

  • Avoid microwaving—it softens the phyllo.

Variations & Add-Ins

  • Add protein: chopped cooked chicken, shrimp, or crumbled lamb

  • Vegan version: use dairy-free feta & cream cheese, skip egg

  • Cheese swap: goat cheese, mozzarella, or Gruyère

  • Herbs: dill, basil, or parsley

  • Extra crunch: toasted pine nuts or walnuts

Common Mistakes to Avoid

  • Not draining spinach enough

  • Overfilling phyllo cups

  • Leaving phyllo uncovered while working

  • Baking at too low a temperature

Final Thoughts

These Stuffed Phyllo Cups with Spinach, Feta & Sundried Tomatoes are proof that small bites can deliver big flavor. They’re crisp, creamy, savory, and endlessly customizable—exactly what you want in a crowd-pleasing appetizer.

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