Easy Spinach and Feta Phyllo Cups Recipe – Crispy Mediterranean Appetizer
Crispy Spinach and Feta Phyllo Cups filled with a creamy Mediterranean mixture of spinach, feta, ricotta, and sun-dried tomatoes baked in golden phyllo shells for a perfect appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 phyllo cups 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 8 sheets phyllo dough, thawed
- 3 tablespoons olive oil (plus extra for drizzling)
- 2 cups fresh spinach, finely chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1 large egg
- 2 tablespoons sun-dried tomatoes, chopped
- 1 small garlic clove, minced
- Salt and black pepper to taste
- Fresh parsley or thyme (optional garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Layer 4 phyllo sheets, brushing each with olive oil, then cut into squares.
- Press squares into muffin cups and repeat with remaining sheets.
- Mix spinach, feta, ricotta, egg, sun-dried tomatoes, garlic, salt, and pepper.
- Spoon filling into each cup.
- Bake 18–22 minutes until golden and set.
- Drizzle with olive oil and garnish with herbs if desired.
Notes
- Keep phyllo covered with a damp towel while working.
- Can be assembled and refrigerated up to 24 hours before baking.
- Reheat in air fryer at 330°F for 5 minutes.
- Add lemon zest or dill for extra flavor.
Nutrition
- Serving Size: 1 phyllo cup
- Calories: 120
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg