Spinach & Feta Phyllo Cups

Spinach and feta phyllo cups have become a staple in our household for gatherings, quick lunches, and even just a delightful snack. There’s something undeniably satisfying about the crisp, flaky layers of phyllo dough giving way to a warm, savory filling of spinach and creamy feta. My kids, who are usually picky eaters when it comes to anything green, devour these little cups with gusto. They’re incredibly versatile too – equally at home as an elegant appetizer at a dinner party or a casual bite during a weekend brunch. The best part? They are surprisingly easy to make, and the results are always impressive. This recipe is a winner in my book, and I’m excited to share all the secrets to making perfect spinach and feta phyllo cups every time.

Ingredients for Spinach & Feta Phyllo Cups

• Phyllo Dough: (1 package, about 14 ounces) – The star of the show! Phyllo dough creates those incredibly thin and crispy layers that are essential for the perfect cup. Make sure to thaw it according to package directions, usually overnight in the refrigerator. Working with phyllo can be a little delicate, so handle it gently.
• Frozen Spinach: (10 ounces, thawed and squeezed dry) – Frozen spinach is convenient and works perfectly in this recipe. It’s crucial to squeeze out as much excess water as possible after thawing to prevent soggy phyllo cups. You can use your hands or a clean kitchen towel to do this effectively.
• Feta Cheese: (4 ounces, crumbled) – Use good quality feta cheese for the best flavor. Greek feta, typically made from sheep’s milk, is known for its tangy and salty taste, which complements the spinach beautifully. Pre-crumbled feta is convenient, or you can crumble a block yourself.
• Ricotta Cheese: (4 ounces) – Ricotta adds creaminess and richness to the filling. Whole milk ricotta will give you the best flavor and texture, but part-skim can also be used. Make sure to drain any excess liquid from the ricotta before using it.
• Eggs: (2 large) – Eggs act as a binder, holding the spinach and feta mixture together and giving it a nice, slightly set texture when baked. Large eggs are standard for most recipes.
• Onion: (1 small, finely chopped) – Onion adds a subtle savory base note to the filling. Finely chopping it ensures it cooks through evenly and blends seamlessly into the mixture. You can use yellow or white onion.
• Garlic: (2 cloves, minced) – Garlic enhances the flavor profile and adds a pungent aroma that pairs wonderfully with spinach and feta. Freshly minced garlic is always preferred for the best taste.
• Olive Oil: (3 tablespoons) – Olive oil is used for sautéing the onion and garlic and also for brushing the phyllo dough. Use extra virgin olive oil for its superior flavor.
• Dried Dill: (1 teaspoon) – Dill adds a fresh, herbaceous note that complements the spinach and feta. Dried dill is convenient, but fresh dill, finely chopped, can also be used (about 1 tablespoon).
• Dried Oregano: (1/2 teaspoon) – Oregano brings a warm, slightly peppery flavor that enhances the Mediterranean profile of the dish. Dried oregano is commonly used in Greek and Mediterranean cooking.
• Salt and Black Pepper: To taste – Seasoning is crucial to bring out the flavors of all the ingredients. Taste the filling before baking and adjust the salt and pepper as needed. Be mindful that feta cheese is already salty.
• Cooking Spray: For greasing the muffin tin. Cooking spray prevents the phyllo cups from sticking to the muffin tin, ensuring easy removal after baking.

Instructions for Making Spinach & Feta Phyllo Cups

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray. This step is crucial to prevent the phyllo cups from sticking and ensure they release easily after baking.
2. Sauté Onion and Garlic: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Aromatics like onion and garlic are the foundation of flavor for many savory dishes, so taking the time to properly sauté them is important.
3. Prepare Spinach Filling: In a large bowl, combine the thawed and squeezed dry spinach, crumbled feta cheese, ricotta cheese, cooked onion and garlic mixture, eggs, dried dill, and dried oregano. Season generously with salt and black pepper. Mix well to combine all the ingredients thoroughly. Taste the mixture and adjust seasoning as needed. Remember that feta cheese is salty, so taste before adding more salt.
4. Assemble Phyllo Cups: Unroll the phyllo dough and keep it covered with a slightly damp kitchen towel to prevent it from drying out while you work. Place one sheet of phyllo dough on a clean surface. Brush it lightly with olive oil. Top with another sheet of phyllo dough and brush again with olive oil. Repeat this process until you have a stack of 4 sheets of phyllo dough.
5. Cut Phyllo Squares: Using a sharp knife or pizza cutter, cut the stacked phyllo sheets into 12 squares (approximately 4-inch squares, depending on the size of your muffin tin). You can adjust the size of the squares depending on the depth of your muffin tin. You need squares large enough to fit into the muffin cups with some overhang.
6. Shape Phyllo Cups in Muffin Tin: Gently press 1 phyllo square into each muffin cup, allowing the corners to extend slightly over the edges. If you want thicker cups, you can use two squares per muffin cup, layering them at different angles for a more rustic look.
7. Fill Phyllo Cups: Spoon the spinach and feta mixture evenly into each phyllo cup, filling them almost to the top. Don’t overfill them, as the filling might puff up and overflow during baking.
8. Bake Phyllo Cups: Bake in the preheated oven for 20-25 minutes, or until the phyllo cups are golden brown and the filling is set. The baking time may vary slightly depending on your oven, so keep an eye on them. The phyllo should be crispy and nicely browned.
9. Cool and Serve: Let the spinach and feta phyllo cups cool in the muffin tin for a few minutes before gently removing them. You can use a small knife or spatula to loosen the edges if needed. Serve warm or at room temperature. They are delicious served immediately but can also be enjoyed later.

Nutrition Facts for Spinach & Feta Phyllo Cups

• Serving Size: 1 phyllo cup
• Servings Per Recipe: 12
• Calories Per Serving: Approximately 150-180 kcal (This can vary based on specific ingredient brands and quantities)
• Fat: 10-12g

Note: Nutritional values are estimates and can vary depending on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients used.

Preparation Time for Spinach & Feta Phyllo Cups

• Prep Time: 25-30 minutes – This includes thawing and squeezing the spinach, chopping vegetables, preparing the filling, and assembling the phyllo cups. While phyllo dough itself is quick to use, the filling preparation and careful layering take a bit of time.
• Cook Time: 20-25 minutes – Baking time in the oven to achieve golden brown and crispy phyllo cups with a set filling.
• Total Time: 45-55 minutes – From start to finish, including both preparation and baking. This recipe is relatively quick to make, especially considering the impressive results. It’s perfect for when you need a delicious appetizer or snack without spending hours in the kitchen.

How to Serve Spinach & Feta Phyllo Cups

Spinach and feta phyllo cups are incredibly versatile and can be served in various ways, making them perfect for different occasions. Here are some serving suggestions:

• Appetizer:
  • Party Appetizer: Arrange them beautifully on a platter for parties, gatherings, or holiday celebrations. They are elegant and easy to eat while mingling.
  • Pre-Dinner Nibble: Serve a couple of warm phyllo cups as a delightful starter before a main course. Their savory flavor will stimulate the appetite.
  • Buffet Table: They are ideal for buffet-style meals, as they can be made ahead of time and served at room temperature.
• Brunch or Lunch:
  • Brunch Side Dish: Add them to your brunch spread alongside eggs, fruit salad, and pastries. They provide a savory element to balance out sweeter brunch items.
  • Light Lunch: Serve 2-3 phyllo cups with a side salad for a light and satisfying lunch. A simple green salad with a vinaigrette dressing pairs perfectly.
• Snack:
  • Afternoon Snack: Enjoy them as a savory afternoon snack to tide you over until dinner. They are much healthier than many processed snack options.
  • Kids’ Snack: They are a great way to sneak in some vegetables for kids. The flaky crust and cheesy filling make them appealing even to picky eaters.
• Temperature:
  • Warm: Serve them warm straight out of the oven for the ultimate crispy texture and warm, gooey filling.
  • Room Temperature: They are also delicious at room temperature, making them convenient for parties or potlucks where you need to transport food.
• Accompaniments:
  • Dipping Sauce: While they are delicious on their own, you can offer a side of tzatziki sauce or a simple yogurt dip for extra flavor and moisture.
  • Lemon Wedges: A squeeze of fresh lemon juice brightens up the flavors and adds a zesty touch.
  • Fresh Herbs: Garnish with fresh dill or parsley for added visual appeal and a fresh herbaceous note.

Additional Tips for Perfect Spinach & Feta Phyllo Cups

To ensure your spinach and feta phyllo cups are a success every time, here are some helpful tips and tricks:

1. Thaw Phyllo Dough Properly: Phyllo dough needs to be thawed correctly to prevent it from becoming sticky or tearing. The best way is to thaw it overnight in the refrigerator. If you’re in a hurry, you can thaw it at room temperature for a couple of hours, but keep it in its packaging until it’s thawed to prevent drying out.
2. Keep Phyllo Dough Moist: Phyllo dough dries out very quickly, making it brittle and difficult to work with. Always keep the stack of phyllo sheets you are not currently using covered with a slightly damp kitchen towel. This will prevent it from drying out and cracking.
3. Don’t Overfill the Cups: While it’s tempting to load up the phyllo cups with filling, avoid overfilling them. Overfilling can cause the filling to spill out during baking and make the cups soggy. Fill them almost to the top for the best results.
4. Brush Phyllo Dough Lightly with Oil: When layering the phyllo sheets, brush each layer lightly with olive oil. Too much oil can make the cups greasy, while too little can make them dry. A light brushing is just right to create flaky layers.
5. Use Good Quality Feta: The flavor of feta cheese is central to this recipe, so using good quality feta makes a big difference. Greek feta, in brine, is generally considered to have the best flavor and texture. Avoid pre-crumbled feta if possible, as it often contains cellulose and may not melt as nicely.
6. Squeeze Spinach Thoroughly: Removing excess moisture from the spinach is crucial. After thawing frozen spinach, squeeze it very well to remove as much water as possible. Excess water will make the phyllo cups soggy and prevent them from becoming crispy.
7. Prepare Filling Ahead of Time: You can prepare the spinach and feta filling up to a day in advance and store it in the refrigerator. This can save you time on the day you plan to bake the phyllo cups. Just make sure to give it a stir before filling the phyllo cups.
8. Customize Your Filling: Feel free to customize the filling to your taste. You can add other vegetables like sun-dried tomatoes, roasted red peppers, or artichoke hearts. You can also experiment with different herbs and spices, such as nutmeg, thyme, or rosemary. For a bit of heat, add a pinch of red pepper flakes.

Frequently Asked Questions (FAQ) about Spinach & Feta Phyllo Cups

Q1: Can I make spinach and feta phyllo cups ahead of time?

A: Yes, you can prepare the spinach and feta filling up to a day ahead and store it in the refrigerator. You can also assemble the phyllo cups and keep them unbaked in the refrigerator for a few hours before baking. However, for the crispiest phyllo, it’s best to bake them shortly before serving. Baked phyllo cups are best enjoyed fresh but can be reheated (see reheating instructions below).

Q2: How do I store leftover spinach and feta phyllo cups?

A: Store leftover baked phyllo cups in an airtight container in the refrigerator for up to 2-3 days. They will lose some of their crispness over time, but they will still be delicious.

Q3: How do I reheat spinach and feta phyllo cups?

A: To reheat leftover phyllo cups and restore some of their crispness, preheat your oven to 350°F (175°C). Place the phyllo cups on a baking sheet and reheat for 5-10 minutes, or until heated through and slightly crispy again. You can also reheat them in an air fryer for a few minutes at 350°F (175°C) for a crispier result. Microwaving is not recommended as it will make them soggy.

Q4: Can I freeze spinach and feta phyllo cups?

A: Freezing baked phyllo cups is not recommended as the phyllo dough can become soggy and lose its texture upon thawing. However, you can freeze the unbaked, filled phyllo cups. To do this, assemble the cups, then freeze them on a baking sheet until solid. Once frozen, transfer them to an airtight container or freezer bag. Bake directly from frozen, adding about 5-10 minutes to the baking time.

Q5: Can I use fresh spinach instead of frozen spinach?

A: Yes, you can use fresh spinach. You will need about 1 pound of fresh spinach. Sauté the fresh spinach in a skillet with a little olive oil until it wilts down significantly. Then, drain it well and squeeze out as much excess moisture as possible before using it in the recipe.

Q6: Can I make these phyllo cups gluten-free?

A: Traditional phyllo dough is made from wheat flour and is not gluten-free. To make gluten-free spinach and feta cups, you would need to find a gluten-free phyllo dough substitute. While gluten-free phyllo dough exists, it can be more challenging to work with. Alternatively, you could consider making the filling and serving it in gluten-free tart shells or even without a crust, as a spinach and feta bake.

Q7: Can I make these phyllo cups vegan?

A: To make vegan spinach and feta phyllo cups, you would need to make several substitutions. Use vegan phyllo dough (some brands are vegan, but always check the ingredients). Substitute the feta cheese with a vegan feta alternative, and the ricotta cheese with a vegan ricotta alternative made from tofu or nuts. For the eggs, you can use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken) or a commercial egg replacer.

Q8: What if my phyllo dough tears while I’m working with it?

A: Phyllo dough is delicate and can tear easily. Don’t worry if it tears slightly. Small tears are usually not noticeable once baked. If you have larger tears, you can patch them up with small pieces of phyllo dough brushed with olive oil. Just try to handle the dough gently and keep it moist to minimize tearing.

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