Stuffed Phyllo Cups with Spinach, Feta & Sun-Dried Tomatoes

⏱ Time:

Prep: 15 minutes
Bake: 12 minutes
Total: 27 minutes

🍽 Servings:

12 cups

🧾 Ingredients:

• 12 mini phyllo shells

• 1 cup fresh spinach, finely chopped

• ⅓ cup reduced-fat feta cheese, crumbled

• 2 tbsp sun-dried tomatoes (not oil-packed), finely chopped

• 1 tbsp light cream cheese or Greek yogurt

• 1 tsp olive oil

• 1 small garlic clove, minced

• ¼ tsp black pepper

• Optional: pinch chili flakes, dried oregano

👩‍🍳 Instructions:

1. Preheat oven to 180°C (350°F).

2. Heat olive oil in a skillet. Sauté garlic 30 seconds.

3. Add spinach and cook until wilted; remove excess moisture.

4. Stir in feta, sun-dried tomatoes, cream cheese, pepper, and oregano.

5. Spoon filling into phyllo cups.

6. Bake 10–12 minutes until warm and lightly golden.

7. Serve warm or at room temperature.

🌟 Pro Tips:

• Squeeze spinach well to avoid soggy cups.

• Add chopped olives for Mediterranean flavor.

• Drizzle balsamic glaze before serving for extra flair.

📊 Nutrition (Per Cup – Approx):

Calories: 55
Protein: 3g
Carbs: 5g
Fat: 3g

💡 Weight Watchers Points (Estimated):

• Phyllo cup: 2 points

• Feta + filling: 1 point

👉 Total: 3 WW Points per cup

(Using fat-free feta drops it to about 2 points)

❓Q/A Notes:

Q: Can I make these ahead?
Yes — prepare filling 24 hours ahead. Fill and bake just before serving.

Q: Can I use frozen spinach?
Yes — thaw and squeeze completely dry.

Q: Can I air fry them?
Yes — 180°C (350°F) for 6–7 minutes.

Q: How do I store leftovers?
Refrigerate up to 2 days. Reheat in oven for crispness.

Q: Can I make them vegan?
Use dairy-free feta and yogurt-based spread.