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Spinach and Feta Phyllo Cups

Delicious and crispy phyllo cups filled with a savory mixture of spinach, feta, and sundried tomatoes, perfect as an appetizer or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Phyllo Cup Ingredients
  • 1 package phyllo dough
  • 2 cups fresh spinach, chopped Can substitute with frozen spinach, thawed and drained.
  • 1 cup feta cheese, crumbled Other cheeses like goat cheese or ricotta can be used.
  • 1/2 cup sundried tomatoes, chopped
  • 1/4 cup olive oil
  • 1 to taste Salt and pepper Season to preference.
  • 1 each egg, beaten (for egg wash, optional) Gives a golden finish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Thaw the phyllo dough according to package instructions.
  3. In a bowl, combine the chopped spinach, feta cheese, and sundried tomatoes. Season with salt and pepper.
Assembly
  1. Layer phyllo sheets, brushing each layer with olive oil. Cut into squares and press into a muffin tin to form cups.
  2. Fill each phyllo cup with the spinach mixture.
  3. Optionally, brush the tops with a beaten egg for a golden finish.
Baking
  1. Bake in the preheated oven for 15-20 minutes or until golden brown.
  2. Serve warm as an appetizer.

Notes

These cups can be served warm right out of the oven or warmed up if cooled. They pair well with a light salad or dips like tzatziki or hummus.