Stuffed Phyllo Cups with Spinach Feta & Sun-Dried Tomatoes

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Stuffed Phyllo Cups with Spinach, Feta & Sun-Dried Tomatoes

These bite-sized phyllo cups are flaky and crisp, filled with a creamy spinach and feta mixture with tangy sun-dried tomatoes. They look fancy but are actually quick and beginner-friendly. You can use ready-made phyllo shells or make your own with phyllo sheets.

⏱ Time

  • Prep: 15–20 min

  • Cook: 15 min

  • Total: ~35 min

Yield

About 24 mini cups

 Ingredients:

For the Filling

  • 1 cup finely chopped spinach (fresh or frozen, thawed & squeezed dry)

  • ½ cup crumbled feta cheese

  • 3 tbsp cream cheese (softened) or thick hung curd/Greek yogurt

  • 2–3 tbsp sun-dried tomatoes, finely chopped

  • 1 small garlic clove, minced

  • 1 tbsp olive oil

  • ¼ tsp black pepper

  • ¼ tsp chili flakes (optional)

  • Pinch salt (only if needed — feta is salty)

  • 1–2 tbsp grated mozzarella or cheddar (optional, for meltiness)

For the Cups

Option A — Easy:

  • 24 ready-made phyllo/tart shells

Option B — DIY Phyllo Cups:

  • 6 phyllo pastry sheets

  • 3–4 tbsp melted butter or olive oil

Instructions:

Step 1 — Prepare Filling

  1. Heat olive oil in a small pan.

  2. Add garlic and sauté 20–30 seconds.

  3. Add chopped spinach and cook until moisture evaporates (important).

  4. Remove from heat and cool slightly.

  5. Mix in:

    • feta

    • cream cheese/yogurt

    • sun-dried tomatoes

    • spices

    • optional shredded cheese

  6. Taste and adjust seasoning.

👉 Filling should be thick, not watery.

Step 2 — Make DIY Phyllo Cups (Skip if using ready shells)

  1. Preheat oven to 180°C.

  2. Cut phyllo sheets into squares (about 3–4 inches).

  3. Layer 3 squares per cup, brushing lightly with butter/oil between layers.

  4. Press into mini muffin tray wells.

  5. Pre-bake 6–8 minutes until lightly golden.

Step 3 — Fill & Bake

  1. Spoon filling into each cup (don’t overfill).

  2. Bake at 180°C for 8–10 minutes until:

    • edges are golden

    • filling is warm and slightly set.

Flavor Add-Ons (Optional)

  • Chopped olives

  • Fresh basil or dill

  • Toasted pine nuts or walnuts

  • Lemon zest for brightness

Important Notes:

  • Always squeeze water from spinach — soggy filling = soft cups.

  • Chop sun-dried tomatoes very small so every bite is balanced.

  • If using yogurt instead of cream cheese, use thick/hung yogurt only.

  • Phyllo dries fast — keep sheets covered with a damp cloth while working.

Pro Tips:

  • For extra crispness: brush inside of cups with egg white before first bake.

  • Want richer taste: add a pinch of nutmeg — classic with spinach.

  • Make filling ahead and refrigerate up to 2 days.

  • Reheat in oven/air fryer — not microwave — to keep crisp.

Storage & Reheat

  • Fridge: up to 3 days (filled)

  • Freeze: best to freeze filling only

  • Reheat: 160–170°C oven for 5–7 min 

Q & A

Q: Can I use frozen spinach?
Yes — thaw and squeeze very well. Excess water ruins texture.

Q: What can replace feta?
Ricotta + pinch salt, cottage cheese (dry), or paneer crumbs.

Q: Can I make them dairy-free?
Use mashed tofu + nutritional yeast + a little lemon juice.

Q: Can I make these in air fryer?
Yes — 170°C for 6–8 minutes (check early).

Q: Why are my cups soggy?
Either spinach too wet or overfilled. Pre-bake shells next time.

Q: Can I serve cold?
Yes, but best texture is warm.

Q: Are they weight-loss friendly?
Reasonably — they’re small portions. You can lighten by using yogurt instead of cream cheese and less cheese overall

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