Description
Crispy phyllo shells filled with a creamy, tangy mixture of spinach, feta, and sun-dried tomatoes. Perfect for parties, brunches, or holiday platters.
🛒 Ingredients (Makes ~24 cups)
🔹 Filling
- 2 cups fresh spinach (or 1 cup frozen, thawed & squeezed dry)
- ½ cup feta cheese, crumbled
- ⅓ cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- ¼ cup cream cheese, softened
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- Pinch of red chili flakes (optional)
🔹 Base
- 2 sheets phyllo dough (or mini pre-made phyllo shells)
- 2–3 tablespoons melted butter or olive oil
👩🍳 Instructions
1. Preheat Oven
- Preheat to 180°C (350°F)
- Lightly grease a mini muffin tin
2. Prepare Phyllo Cups (if not using pre-made)
- Cut phyllo sheets into small squares
- Layer 2–3 squares per cup, brushing lightly with butter between layers
- Press into muffin tin to form cups
3. Make the Filling
- Heat olive oil in a pan
- Sauté garlic for 30 seconds
- Add spinach and cook until wilted (or heat thawed spinach)
- Remove from heat and cool slightly
- Mix with feta, cream cheese, sun-dried tomatoes, pepper, and chili flakes
4. Assemble
- Spoon filling into each phyllo cup
5. Bake
- Bake for 12–15 minutes until golden and crispy
6. Serve
- Let cool slightly and serve warm or at room temperature
🍽️ Serving Ideas
- Add to a party platter with dips and finger foods
- Serve with a light yogurt or garlic dip
- Pair with tea, mocktails, or fresh juice
💡 Tips & Variations
- Use ricotta instead of cream cheese for a lighter texture
- Add chopped olives for a Mediterranean twist
- Sprinkle sesame seeds on top before baking
- Use air fryer (170°C / 340°F for 8–10 minutes)
❓ FAQs
Can I make these ahead of time?
Yes! Assemble and refrigerate, then bake just before serving.
Can I freeze them?
Yes—freeze before baking and bake straight from frozen (add a few extra minutes).
How do I keep phyllo from drying out?
Cover unused sheets with a damp cloth while working.
⚖️ Approx. Nutrition (Per 2 Cups)
- Calories: ~120–150
- Protein: ~4g
- Carbs: ~10g
- Fat: ~8g