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Greek

Spinach and Feta Phyllo Cups

Crispy phyllo shells filled with creamy spinach and tangy feta cheese

hot_biteEasyGreek
Prep20 minCook18 minTotal38 minServes30Temphot
✓ vegetarian
⚠ Contains: 🥛 Dairy, 🌾 Gluten, 🥚 Egg, 🥜 Nuts
Recipe
Ingredients
  • 30mini phyllo cups(frozen, thawed)
  • 10 ozfrozen spinach(thawed, squeezed dry)
  • 4 ozfeta cheese(crumbled)
  • 4 ozcream cheese(softened)
  • 1 largeegg(beaten)
  • 2 clovesgarlic(minced)
  • 2 tbspfresh dill(chopped)
  • 0.25 tspnutmeg
  • 0.25 tspblack pepper
  • 2 tbsppine nuts(toasted, for garnish)
Make Ahead

Filled cups can be refrigerated up to 24 hours before baking. Add 3-4 minutes to baking time if cold.

Instructions
  1. 1Preheat oven to 350°F
  2. 2Arrange phyllo cups on baking sheet
  3. 3Squeeze all excess moisture from spinach - very important
  4. 4Mix cream cheese until smooth
  5. 5Add spinach, feta, egg, garlic, dill, nutmeg, and pepper
  6. 6Stir until well combined
  7. 7Fill each phyllo cup generously
  8. 8Bake 15-18 minutes until filling is set and cups are golden
  9. 9Top with toasted pine nuts
  10. 10Serve warm
Notes
Pro Tips

Squeezing the spinach completely dry is crucial - wet spinach makes soggy filling. Feta should be well-crumbled for even distribution. Fresh dill is much better than dried here. The pine nuts add nice crunch but can be omitted for nut allergies.

History & Origin

These bites are inspired by spanakopita, the beloved Greek spinach and feta pie wrapped in phyllo dough. The mini cup format makes the flavors accessible for party service while maintaining the satisfying contrast of crispy phyllo and creamy filling.

Cocktail Pairings
Pairs Well With
mimosawhite-winechampagneouzo
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