Mini Spinach and Feta Bites in Crispy Phyllo Cups

Looking for the perfect bite-sized appetizer that’s as easy to make as it is to devour? These Mini Spinach and Feta Phyllo Cups are like little pockets of happiness! Inspired by classic Greek flavors, these crispy, buttery phyllo shells are filled with a creamy spinach and feta mixture that’s sure to impress—whether you’re entertaining guests or just craving something irresistibly snackable. Bonus: They’re made with pre-made phyllo cups, so you’ll spend less time in the kitchen and more time enjoying the party!

If you’ve ever wanted a small, elegant bite of everything good in life, this is it. Let’s dive in!

Why You’ll Love This Recipe

• Quick & Simple: With store-bought phyllo cups, these come together in under 30 minutes!
• Classic Flavors: Spinach, feta, and a hint of garlic—what’s not to love?
• Make-Ahead Friendly: Prep the filling in advance to save time on busy days.
• Perfect for Any Occasion: From holiday parties to casual brunches, these are always a hit.

Ingredients Breakdown

• Phyllo Cups: Pre-made frozen phyllo cups are a lifesaver here, and they bake up beautifully crispy. Look for them in the freezer section near frozen pastries.
• Spinach: Frozen chopped spinach works perfectly—just be sure to squeeze out all the excess water!
• Feta Cheese: Look for a creamy, high-quality feta for the best flavor. You could also mix in cream cheese for extra creaminess, if desired.
• Egg: Acts as a binder to hold the filling together.
• Garlic: Freshly minced garlic gives the filling that bold, aromatic kick.
• Nutmeg: A pinch of nutmeg adds warmth and depth to the spinach mixture. Trust me on this one!

Step-by-Step Instructions

1. Prep Your Ingredients: Preheat your oven to 375°F (190°C). Thaw the frozen spinach and squeeze it thoroughly to remove any excess liquid. If using frozen phyllo cups, allow them to thaw slightly on the counter while you work on the filling.
2. Make the Filling: In a medium mixing bowl, combine the spinach, crumbled feta, minced garlic, one beaten egg, a pinch of nutmeg, and a sprinkle of salt and pepper. Stir until everything is evenly incorporated.
3. Fill the Phyllo Cups: Place the phyllo cups on a baking sheet lined with parchment paper. Using a teaspoon, carefully spoon the filling into each cup, gently pressing down to pack it in.
4. Bake to Perfection: Transfer the baking sheet to the oven and bake for 12-15 minutes, or until the filling is set and the phyllo cups are golden brown and crisp.
5. Cool Slightly & Serve: Allow to cool for a few minutes before serving. These are best enjoyed warm but are equally delicious at room temperature.

Chef’s Tips and Tricks

• Don’t Overfill: A heaping teaspoon of filling per cup is plenty. Too much and it might overflow during baking.
• Extra Crispy Phyllo: For an added touch of crispiness, spray or brush the phyllo cups lightly with olive oil before filling.
• Make It Ahead: The filling can be prepared up to 2 days in advance. Store it in the fridge, then assemble and bake the cups when ready to serve.

Recipe Variations and Serving Suggestions

• Add Some Protein: Cooked, crumbled bacon or sausage can be mixed into the filling for a meaty twist.
• Try Different Cheeses: Swap in goat cheese or ricotta for a creamier filling with a slightly different flavor profile.
• Serving Suggestions: Pair these with a crisp white wine or serve alongside a fresh green salad to complete the spread.

FAQs

• Can I freeze these? Yes! Bake them first, let them cool completely, then freeze in an airtight container for up to one month. Reheat in the oven at 350°F (175°C) until warmed through.
• Can I use fresh spinach? Absolutely—just sauté and chop it before mixing it with the filling ingredients. Keep in mind that fresh spinach will need to be cooked down significantly to match the volume of frozen spinach.
• How do I store leftovers? Store any leftover phyllo cups in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.