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hot_biteEasyGreek

Spinach and Feta Phyllo Cups

Crispy phyllo shells filled with creamy spinach and tangy feta cheese

⏱️ Prep: 20min🍳 Cook: 18min⏰ Total: 38min👥 Serves: 30🌡️ hot
✓ vegetarian
⚠️ Contains: 🥛 Dairy, 🌾 Gluten, 🥚 Egg, 🥜 Nuts

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

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

mimosawhite-winechampagneouzo