Spinach, Feta & Sun-Dried Tomato Phyllo Cups

Crispy phyllo shells filled with a savory, creamy Mediterranean-style filling — perfect for appetizers, brunch, or parties.

 Ingredients (Makes 12 phyllo cups)

Phyllo Cups

• 12 phyllo dough squares (or 6 sheets cut into quarters)
• 3 tbsp unsalted butter, melted (or olive oil for lighter version)

Filling

• 1½ cups fresh spinach, finely chopped
• ½ cup crumbled feta cheese
• ¼ cup sun-dried tomatoes, finely chopped (oil-packed, drained)
• ¼ cup cream cheese or ricotta (softened)
• 1 small clove garlic, minced
• 1 large egg
• ¼ tsp black pepper
• ¼ tsp salt (adjust — feta is salty)
• ½ tsp dried oregano or Italian seasoning
• 1 tbsp olive oil

Optional Add-Ins

• Chopped olives
• Red chili flakes
• Fresh dill or parsley

 Instructions (Step-by-Step)

1️⃣ Prepare Phyllo Cups

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 12-cup muffin tin.
3. Brush phyllo squares with melted butter.
4. Layer 2–3 squares per cup, rotating slightly for a ruffled edge.
5. Press gently into muffin cups.
6. Bake 6–8 minutes until lightly golden.
7. Remove and set aside.

2️⃣ Make the Filling

1. Heat olive oil in a pan over medium heat.
2. Add garlic; sauté 20 seconds.
3. Add spinach; cook until wilted and moisture evaporates.
4. Cool slightly.
5. In a bowl, mix spinach, feta, sun-dried tomatoes, cream cheese, egg, seasoning, salt, and pepper until smooth.

3️⃣ Fill & Bake

1. Spoon filling into pre-baked phyllo cups.
2. Bake 12–15 minutes until set and lightly golden.
3. Cool 5 minutes before removing from pan.

 Serving Suggestions

• Serve warm or room temperature
• Garnish with fresh herbs
• Pair with yogurt dip, hummus, or lemon wedges

 Nutrition Information (Per Cup – Approx.)

• Calories: 120 kcal
• Protein: 4 g
• Carbohydrates: 9 g
• Fat: 8 g
• Saturated Fat: 4 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 210 mg

(Values vary by ingredients used)

 Q & A

Q1: Can I use frozen spinach?

Yes. Thaw fully and squeeze out all moisture before using.

Q2: Can I make these ahead?

Yes.

• Prepare filling 1 day ahead
• Assemble and bake just before serving

Q3: Can I reheat them?

Yes. Reheat at 325°F (165°C) for 6–8 minutes.
Avoid microwave (phyllo softens).

Q4: Are these freezer-friendly?

Yes. Freeze baked cups up to 1 month. Reheat in oven.

Q5: Can I make them egg-free?

Yes. Skip egg and add 1–2 tbsp extra cream cheese.

Q6: Gluten-free option?

Use gluten-free phyllo or bake filling in mini silicone molds.

Q7: Why is my filling watery?

Spinach or sun-dried tomatoes weren’t drained enough.

 Pro Tips

• Keep phyllo covered with a damp towel while working
• Don’t overfill cups — prevents soggy bottoms
• A pinch of nutmeg adds depth

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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