Spinach, Feta & Sun-Dried Tomato Phyllo Cups
Crispy, flaky phyllo cups filled with creamy cheese, savory spinach, tangy feta, and delicious sun-dried tomatoes! These elegant little bites are perfect for parties, appetizers, brunch, or any time you want something irresistibly delicious.
Ingredients
- 12 sheets phyllo dough, thawed
- 3 tbsp melted butter or olive oil
- 5 oz fresh spinach, chopped and sautéed
- 4 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- ⅓ cup sun-dried tomatoes, finely chopped
- 1 small garlic clove, minced
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
- 1 egg, lightly beaten (optional, for a firmer filling)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin.
- In a bowl, combine the sautéed spinach, crumbled feta cheese, softened cream cheese, chopped sun-dried tomatoes, garlic, black pepper, and salt. Mix until well combined. Add the beaten egg if using.
- Lay one sheet of phyllo dough on a clean surface and lightly brush it with melted butter or olive oil. Place another sheet on top and brush again.
- Repeat until you have several layers. Cut the stacked phyllo into squares large enough to fit into the muffin cups.
- Gently press each phyllo square into the muffin tin, allowing the corners to stick up and create a beautiful crispy cup.
- Spoon the spinach and cheese mixture evenly into each phyllo cup.
- Bake for 18–22 minutes, or until the phyllo is golden brown and crispy and the filling is warm and creamy.
- Allow the cups to cool for a few minutes before removing them from the pan.
Serve warm and enjoy these crispy, creamy, savory bites!