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Stuffed Phyllo Cups with Spinach

Delicious Stuffed Phyllo Cups with Spinach and Feta Bliss

Enjoy these delightful Stuffed Phyllo Cups with Spinach filled with feta and sundried tomatoes, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 2 minutes
Total Time 27 minutes
Servings: 12 cups
Course: Appetizers
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Fresh Spinach Or frozen, well-drained
  • 1 cup Feta Cheese Crumble for easier mixing
  • 1/2 cup Sundried Tomatoes Oil-packed is preferred
  • 2 cloves Garlic Minced, adjust for taste
  • 2 tablespoons Olive Oil For sautéing
  • to taste Salt
  • to taste Black Pepper
For the Cups
  • 12 pieces Mini Phyllo Cups Or larger, adjust baking time
  • 1 large Egg Optional, for brushing
For Garnish
  • 1/4 cup Fresh Parsley Chopped, for garnish
  • 1/4 cup Fresh Dill Chopped, for garnish

Equipment

  • Skillet
  • baking tray
  • Parchment Paper
  • Pastry brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
  2. In a skillet, warm olive oil and sauté minced garlic for 30 seconds. Add spinach and cook until wilted.
  3. Mix in crumbled feta and sundried tomatoes with cooled spinach. Season with salt and pepper.
  4. Fill phyllo cups with the spinach mixture, brushing edges with beaten egg if desired.
  5. Bake for 8 to 10 minutes, until golden brown and crispy.
  6. Cool for 2 minutes, garnish with herbs, and serve!

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 11gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 1800IUVitamin C: 16mgCalcium: 120mgIron: 1.5mg

Notes

Cool the filling before filling cups to keep phyllo crispy. Rotate tray for even baking.

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