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Stuffed Phyllo Cups with Spinach, Feta & Sundried Tomatoes

A delightful and versatile appetizer featuring crispy phyllo cups filled with a creamy and savory mixture of spinach, feta, and sundried tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup Fresh spinach, chopped Use fresh for best flavor.
  • 1 cup Feta cheese, crumbled Can substitute with goat cheese or ricotta.
  • 1/2 cup Sundried tomatoes, chopped
  • 1 package Cream cheese, softened
  • 2 tablespoons Olive oil For sautéing.
  • 2 cloves Garlic, minced
  • to taste Salt
  • to taste Pepper
For the Cups
  • 12 Phyllo cups Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven according to phyllo cup package instructions.
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  3. Add spinach and cook until wilted, about 3-4 minutes.
  4. In a bowl, mix together the cooked spinach, feta, sundried tomatoes, and cream cheese until combined.
  5. Season with salt and pepper to taste.
Assembly and Baking
  1. Fill each phyllo cup generously with the spinach mixture.
  2. Bake in the oven as directed on the phyllo cup package until golden and crispy.
  3. Serve warm or at room temperature at your gathering.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for 10-15 minutes until warmed through.