Spinach, Feta & Sun-Dried Tomato Phyllo Cups

Crispy, golden, and bursting with Mediterranean flavor, these Spinach, Feta & Sun-Dried Tomato Phyllo Cups are a delicious appetizer for parties, brunches, holidays, or family gatherings. Flaky phyllo pastry surrounds a creamy filling of spinach, tangy feta, smooth cream cheese, and flavorful sun-dried tomatoes.

These savory bites are easy to prepare, beautiful to serve, and packed with delicious flavor in every bite!

Recipe Details

Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes
Servings: Approximately 12 appetizer portions
Cuisine: Mediterranean
Course: Appetizer, Snack, or Party Food

Ingredients

For the Phyllo Cups

12 sheets phyllo dough, thawed
3 tablespoons melted butter or olive oil

For the Filling

5 oz (140 g) fresh spinach, chopped and sautéed
4 oz (115 g) feta cheese, crumbled
4 oz (115 g) cream cheese, softened
½ cup sun-dried tomatoes, finely chopped
2 cloves garlic, minced
¼ teaspoon black pepper
¼ teaspoon dried oregano
Salt to taste, if needed
1 tablespoon fresh parsley or dill, optional

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or standard muffin tin.

Step 2: Prepare the Spinach

Heat a skillet over medium heat and cook the chopped spinach for 2–4 minutes until wilted. Add the minced garlic during the final minute. Remove from heat and squeeze out any excess moisture.

Step 3: Make the Filling

In a mixing bowl, combine the softened cream cheese and crumbled feta. Add the cooked spinach, sun-dried tomatoes, black pepper, oregano, and fresh herbs. Mix until everything is evenly combined. Taste before adding salt because feta is already salty.

Step 4: Prepare the Phyllo Pastry

Place one phyllo sheet on a clean surface and brush lightly with melted butter or olive oil. Layer the remaining sheets on top, brushing between layers. Cut the layered pastry into squares large enough to fit your muffin tin.

Step 5: Fill the Cups

Gently press each pastry square into a muffin cavity to form a cup. Spoon the spinach and feta mixture into each cup without overfilling.

Step 6: Bake

Bake for 15–20 minutes, or until the pastry is golden brown and crisp and the filling is hot. Smaller cups may cook more quickly, so check them early.

Step 7: Serve

Allow the cups to cool for about 5 minutes. Garnish with fresh parsley, dill, or lemon zest, and serve warm.

Recipe Notes

Keep unused phyllo sheets covered with a slightly damp kitchen towel to prevent drying.
Drain the spinach thoroughly to avoid soggy pastry.
Drain sun-dried tomatoes packed in oil before chopping.
Use softened cream cheese for a smoother filling.
Brush the phyllo lightly with butter or olive oil for crispy, delicate layers.
Add fresh basil, Parmesan, or red pepper flakes for extra flavor.

Helpful Tips

Make ahead: Prepare the filling up to 24 hours in advance and refrigerate it in an airtight container.
Extra crispy: Assemble the cups shortly before baking.
Cheese variations: Substitute goat cheese for some or all of the feta, or add a little mozzarella.
Vegetable additions: Finely chopped roasted peppers or well-drained artichoke hearts work beautifully.
Serving idea: Pair with Greek salad, olives, hummus, or cucumber-yogurt dip.

Serving Suggestions

Serve these savory cups as party appetizers, holiday snacks, brunch bites, or part of a Mediterranean mezze platter. They also pair well with fresh vegetables and a green salad for a light lunch.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in an oven at 350°F (175°C) for 5–8 minutes until crisp and heated through.
Freezing: Freeze completely cooled cups in a freezer-safe container. Reheat in the oven until hot throughout.
Best tip: Avoid microwaving if you want to preserve the crispy phyllo texture.

Nutritional Information

Estimated per serving, assuming 12 servings. Actual values depend on ingredient brands and pastry size.

Calories: 180–230
Protein: 5–7 g
Carbohydrates: 12–18 g
Fat: 12–17 g
Fiber: 1–2 g
Sugar: 2–4 g

Benefits of the Ingredients

Spinach: Provides vitamins K and A, folate, fiber, and beneficial plant compounds.

Feta Cheese: Adds protein and calcium, along with a tangy Mediterranean flavor. It can also be high in sodium.

Sun-Dried Tomatoes: Provide concentrated tomato flavor and nutrients, including lycopene.

Cream Cheese: Creates a smooth, creamy filling and contributes richness.

Together, these ingredients make a flavorful appetizer that can be enjoyed as part of a balanced diet. Traditional phyllo pastry contains wheat and is not gluten-free.

Frequently Asked Questions

1. Can I use frozen spinach?

Yes. Thaw it completely and squeeze out excess moisture before mixing it into the filling.

2. Can I replace butter with olive oil?

Absolutely! Olive oil works well and complements the Mediterranean flavors.

3. Can I make these ahead of time?

Yes. Prepare the filling a day ahead and assemble the cups shortly before baking for the best texture.

4. How do I prevent soggy pastry?

Remove excess moisture from the spinach, drain the tomatoes, and avoid overfilling the cups.

5. Can I use a different cheese?

Yes. Goat cheese, ricotta, mozzarella, or Parmesan can be used to create different flavors and textures.

6. Are these cups gluten-free?

No. Standard phyllo pastry contains wheat flour. Use a suitable gluten-free pastry alternative if needed.

7. What should I serve with them?

Greek salad, hummus, olives, roasted vegetables, or cucumber-yogurt dip are excellent choices.

8. How do I know when they’re done?

The pastry should be golden and crisp, and the filling should be hot and lightly set.

Final Thoughts

These Spinach, Feta & Sun-Dried Tomato Phyllo Cups are crispy, creamy, and full of Mediterranean goodness. They’re easy to prepare, perfect for entertaining, and guaranteed to make an attractive addition to your appetizer table.

Save this recipe and give it a try! Would you add extra feta cheese or more sun-dried tomatoes? 💚