Ingredients
For the cups
- 8–10 sheets phyllo pastry
- 3 tbsp melted butter or olive oil
- 2 cups fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup cream cheese, softened
- ¼ cup dried cranberries, chopped
- 1 small garlic clove, minced
- 1 tbsp fresh parsley, chopped
- ½ tsp dried oregano
- ¼ tsp black pepper
- Pinch of salt
- 1 egg
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Heat a skillet with a little oil. Add garlic and spinach; cook 2–3 minutes until wilted. Let cool and squeeze out excess moisture.
- In a bowl, combine spinach, feta, cream cheese, cranberries, parsley, oregano, pepper and egg. Mix well.
- Cut phyllo sheets into squares. Layer 3–4 small sheets per cup, brushing each layer lightly with melted butter or oil.
- Press the layered phyllo into the muffin cups.
- Spoon the spinach-feta mixture into each cup, filling about ¾ full.
- Bake for 18–22 minutes, until the pastry is crisp and golden and the filling is lightly browned.
- Cool for 5 minutes, then carefully remove and garnish with parsley and extra cranberries.
Quick Info
- Prep: 15 minutes
- Bake: 20 minutes
- Total: ~35 minutes
- Yield: 12 cups
- Category: Appetizer / Snack
- Best served: Warm or at room temperature
Nut & Allergen Info
- Contains: Wheat/gluten, dairy, egg.
- Nuts: The recipe contains no nuts.
- Check phyllo, feta and cream cheese labels if preparing for someone with severe allergies because packaged products can have cross-contact warnings.
Approx. Nutrition
Per 1 cup, depending on brands and exact portions:
- Calories: ~140–170 kcal
- Protein: ~4–5 g
- Carbohydrates: ~14–17 g
- Fat: ~7–9 g
- Fiber: ~1–2 g
- Sugar: ~3–4 g
- Sodium: ~200–300 mg
Q/S: Can I use frozen spinach? Yes. Thaw completely and squeeze it very dry before adding.
Can I make them ahead? Yes—assemble them several hours ahead and refrigerate, then bake before serving.
Can I replace feta? Goat cheese or ricotta can work, although the flavor will be milder.