Description
These stuffed phyllo cups are a light yet flavorful appetizer made with crispy phyllo shells filled with a creamy spinach, feta, and sun-dried tomato mixture. They’re elegant, easy to prepare, and perfect for parties, holidays, or quick entertaining.
Introduction
When you need an appetizer that looks impressive but takes minimal effort, phyllo cups are the answer. Their delicate crunch pairs beautifully with savory fillings, and this spinach, feta, and sun-dried tomato combination delivers a balance of creaminess, saltiness, and gentle herb flavor in every bite.
Why You’ll Love This Recipe
It comes together quickly with simple ingredients
The phyllo cups stay crisp and golden
The filling is creamy without being heavy
Perfect for make-ahead prep and entertaining
Works well for vegetarian guests
Ingredients
Phyllo pastry cups, 12 to 15
Spinach, 2 cups finely chopped or frozen thawed and well squeezed
Feta cheese, ¾ cup crumbled
Sun-dried tomatoes, ¼ cup finely chopped
Olive oil, 1 tablespoon
Garlic, 2 cloves minced
Cream cheese, 3 tablespoons optional
Mozzarella cheese, 2 tablespoons optional
Black pepper, ½ teaspoon
Dried oregano, ½ teaspoon
Red chili flakes, ¼ teaspoon optional
Salt, to taste
Instructions
Preheat the oven to 180°C (350°F). Arrange the phyllo cups on a baking tray.
Heat olive oil in a pan over medium heat. Add the minced garlic and sauté briefly until fragrant.
Add the spinach and cook for 1 to 2 minutes until softened and any moisture evaporates.
Lower the heat and stir in the feta cheese, sun-dried tomatoes, cream cheese, mozzarella, black pepper, oregano, and chili flakes if using. Mix until creamy and well combined. Remove from heat.
Spoon the mixture evenly into the phyllo cups.
Bake for 8 to 10 minutes, until the filling is warmed through and the cups are crisp.
Serve immediately.
Variations
Add chopped mushrooms for extra depth
Use ricotta instead of cream cheese for a lighter filling
Add lemon zest for brightness
Swap oregano for thyme or basil
Tips for the Best Results
Squeeze spinach very well to avoid soggy filling
Do not overbake or the phyllo may become too dark
Taste the filling before baking since feta varies in saltiness
Storage Tips
These are best served fresh
If needed, store leftovers in the refrigerator for up to 2 days
Reheat briefly in the oven to restore crispness
Serving Suggestions
Serve as a party appetizer
Pair with a fresh green salad
Add to a brunch spread
Garnish with chopped fresh basil or parsley
FAQs
Can I prepare the filling ahead of time
Yes, the filling can be made up to one day ahead and refrigerated
Can I freeze them
Freezing is not recommended as phyllo loses its crisp texture
Are they gluten-free
No, phyllo pastry contains wheat
Conclusion
These stuffed phyllo cups with spinach, feta, and sun-dried tomatoes are proof that simple ingredients can create an elegant and satisfying appetizer. Crispy, creamy, and full of flavor, they’re a reliable recipe you’ll reach for whenever you need something quick yet impressive.