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

These Stuffed Phyllo Cups with Spinach, Feta & Sun-Dried Tomatoes are crispy, savory, creamy, and full of Mediterranean-inspired flavor. Flaky phyllo pastry is baked into golden little cups and filled with a delicious mixture of spinach, tangy feta cheese, sun-dried tomatoes, garlic, and herbs. They make a beautiful appetizer for parties, brunch, holidays, or any special occasion!

 Preparation & Cooking Time

• Prep Time: 20 minutes
• Cook Time: 20–25 minutes
• Total Time: About 45 minutes
• Servings: 12–15 phyllo cups

Ingredients

For the Phyllo Cups

• 8 sheets phyllo dough, thawed
• 4 tablespoons melted butter or olive oil

For the Spinach & Feta Filling

• 2 cups fresh spinach, finely chopped
• 1 cup feta cheese, crumbled
• ⅓ cup sun-dried tomatoes, finely chopped
• ½ cup cream cheese, softened
• ¼ cup grated mozzarella cheese
• 2 cloves garlic, finely minced
• 2 tablespoons finely chopped onion or shallot
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon black pepper
• ¼ teaspoon red chili flakes, optional
• Salt, to taste
  (Use only a little, as feta cheese is already salty.)
• 1 tablespoon fresh parsley or basil, finely chopped

 Instructions

Step 1: Prepare the Phyllo Dough

Preheat your oven to 375°F (190°C).

Place one sheet of phyllo dough on a clean surface and lightly brush it with melted butter or olive oil. Place another sheet on top and brush again. Continue layering until you have used all the sheets.

Using a sharp knife, cut the layered phyllo into approximately 3-inch squares.

Carefully press each square into a lightly greased mini muffin tin, allowing the edges to stick up naturally. The uneven, flaky edges will become beautifully golden and crispy while baking.

Step 2: Prepare the Spinach

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the chopped onion and cook for about 2–3 minutes, until soft. Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.

Add the chopped spinach and cook for 2–3 minutes, just until wilted.

Remove from the heat and allow the mixture to cool slightly. If the spinach releases excess water, squeeze or drain it well. This helps prevent the phyllo cups from becoming soggy.

Step 3: Make the Filling

In a large mixing bowl, combine:

• Cooked spinach mixture
• Crumbled feta cheese
• Cream cheese
• Mozzarella cheese
• Chopped sun-dried tomatoes
• Oregano
• Dried basil
• Black pepper
• Red chili flakes
• Fresh parsley or basil

Mix everything together until well combined. Taste the filling and add a small amount of salt only if necessary.

The mixture should be creamy and thick enough to easily spoon into the phyllo cups.

Step 4: Fill the Phyllo Cups

Spoon approximately 1 tablespoon of filling into each prepared phyllo cup.

Do not overfill them, as the cheese mixture may bubble over during baking.

You can sprinkle a little extra mozzarella or feta on top for an even more golden and cheesy finish.

Step 5: Bake

Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until:

• The phyllo pastry is golden brown and crispy.
• The cheese filling is hot and slightly bubbly.
• The edges are beautifully flaky.

Remove from the oven and allow the cups to cool for 5 minutes before carefully removing them from the muffin tin.

 Serving Suggestions

Serve these delicious stuffed phyllo cups warm or at room temperature. Garnish with:

• Fresh parsley
• Fresh basil
• Extra crumbled feta
• A sprinkle of red chili flakes
• A light drizzle of olive oil

They pair wonderfully with a fresh Mediterranean salad, hummus, tzatziki, or a simple yogurt dipping sauce.

Recipe Tips

• Frozen spinach: You can use frozen spinach instead of fresh. Make sure to thaw it completely and squeeze out as much water as possible.
• Phyllo handling: Keep unused phyllo sheets covered with a slightly damp kitchen towel so they don’t dry out.
• Extra flavor: Add chopped olives, artichokes, roasted red peppers, or a little lemon zest to the filling.
• Make ahead: Prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble and bake when ready to serve.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven or air fryer to restore the crispy texture. Avoid the microwave if possible, as it can make the phyllo soft.

Crispy on the outside, creamy and flavorful on the inside—these Spinach, Feta & Sun-Dried Tomato Phyllo Cups are the perfect elegant appetizer for any occasion!