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Crispy Spinach and Feta Phyllo Cups

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These crispy spinach and feta phyllo cups are a quick, easy, and crowd-pleasing appetizer featuring flaky phyllo dough filled with a savory spinach and feta mixture, perfect for entertaining.

Ingredients

Scale
  • Phyllo dough sheets, thawed (about 12 sheets)
  • 10 ounces fresh spinach, washed and roughly chopped
  • 4 ounces feta cheese, crumbled
  • 6 tablespoons unsalted butter, melted
  • 2 medium garlic cloves, minced
  • 1 small shallot, finely chopped (optional)
  • Zest of 1 lemon
  • Pinch of nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill or parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter a 12-cup muffin tin or mini tart pans to prevent sticking.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and chopped shallot, sautéing until fragrant and soft, about 2 minutes.
  3. Add chopped spinach to the skillet and cook until wilted and most moisture evaporates, about 4-5 minutes. Remove from heat.
  4. Transfer the spinach mixture to a bowl. Stir in crumbled feta, lemon zest, a pinch of nutmeg, chopped fresh herbs (if using), and salt and pepper to taste. Mix gently and set aside to cool slightly.
  5. Unroll the thawed phyllo dough on a clean surface and cover with a slightly damp kitchen towel to keep it from drying out.
  6. Place one phyllo sheet in each muffin tin cup, letting edges hang over. Brush lightly with melted butter. Repeat layering 3-4 sheets per cup, brushing butter between each layer.
  7. Spoon about 1 to 1.5 tablespoons of the spinach-feta mixture into each phyllo cup, pressing gently to fill but not overstuff.
  8. Add one or two more phyllo sheets on top of the filling, brushing with butter again to seal and create a golden lid.
  9. Bake on the middle rack for 15-18 minutes, or until the phyllo is golden brown and crisp.
  10. Let the cups cool in the tin for 5 minutes before carefully lifting them out. Serve warm or at room temperature.

Notes

Keep phyllo covered with a damp towel to prevent drying out. Brush each phyllo layer generously with melted butter for maximum crispiness. Cook spinach thoroughly to remove excess moisture to avoid soggy cups. If bottoms get soggy, add an extra phyllo layer beneath the filling. Assemble phyllo cups a day ahead and bake before serving for convenience. Reheat leftovers in the oven to maintain crispness; avoid microwaving.

Nutrition

Keywords: spinach, feta, phyllo cups, appetizer, easy entertaining, party food, crispy, vegetarian

Find it online: https://lucastable.com/crispy-spinach-and-feta-phyllo-cups-easy-entertaining-recipe-ideas/