Stuffed Phyllo Cups with Spinach, Feta & Sundried Tomatoes

These bite-sized appetizers combine the flaky crunch of phyllo dough with a savory, creamy filling of wilted spinach, salty feta cheese, and sweet, tangy sun-dried tomatoes. They are quick to prepare, can be served warm or at room temperature, and are guaranteed to be a hit at any gathering.

📝 Ingredients

For the Filling:

• 1 cup fresh spinach, chopped (packed)

• ½ cup crumbled feta cheese

• ¼ cup sun-dried tomatoes (oil-packed, drained well), chopped

• 1 small garlic clove, minced

• 1 tbsp olive oil (for sautéing)

• 1 large egg, lightly beaten

• 2 tbsp cream cheese or ricotta cheese (optional, for creaminess)

• Salt and black pepper, to taste

For the Cups & Garnish:

• 1 package (1.9 oz) mini phyllo tart shells or cups (usually 15 shells)

• Fresh parsley or dill, chopped (for garnish)

• Drizzle of extra virgin olive oil, optional (for serving, as pictured)

👩‍🍳 Instructions

1. Prepare the Spinach: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and a pinch of salt. Cook, stirring, until the spinach wilts down completely, which takes about 1-2 minutes.

2. Squeeze and Cool: Transfer the wilted spinach to a paper towel-lined plate. Once cool enough to handle, use your hands or the paper towel to squeeze out as much excess moisture as possible. This prevents the filling from becoming watery.

3. Mix the Filling: In a medium bowl, combine the squeezed spinach, crumbled feta cheese, chopped sun-dried tomatoes, and the lightly beaten large egg. If using the optional cream cheese/ricotta, mix it in now. Stir until all the ingredients are evenly distributed.

4. Season: Taste the mixture and season with black pepper and a small pinch of salt (the feta is already salty, so season carefully).

5. Fill the Cups: Preheat your oven to 350°F (175°C). Place the mini phyllo cups on a baking sheet. Spoon the filling mixture evenly into each phyllo cup, filling them just below the rim.

6. Bake: Bake for 10–15 minutes, or until the filling is set and the edges of the phyllo cups are lightly golden brown.

7. Serve and Garnish: Remove from the oven and let cool slightly. Transfer the tarts to a serving platter. Garnish by sprinkling with fresh parsley or dill and a final drizzle of good quality extra virgin olive oil, if desired. Serve warm or at room temperature.

💡 Recipe Notes and Tips

• Moisture is the Enemy: Always ensure the spinach is completely squeezed dry after wilting to keep the phyllo cups crisp.

• Phyllo Shells: Use the pre-made frozen phyllo shells (like Athens brand) to save a lot of time. If you use frozen shells, place them directly on the baking sheet—no need to thaw.

• Spice it up: Add a pinch of red pepper flakes to the filling mixture for a little heat.

• Serving: Serve immediately for the best crispness, but these hold well at room temperature for an hour.

❓ Related Questions

• Can I make these tarts ahead of time?

  • You can mix the filling (Steps 1-4) up to 24 hours in advance and store it covered in the refrigerator. Fill and bake the cups just before serving for the crispiest result.

• What can I use instead of spinach?

  • Finely chopped and sautéed kale or Swiss chard are excellent substitutions. Remember to always squeeze out the excess moisture.

• How do I reheat leftover tarts?

  • Reheat in a toaster oven or standard oven at 300°F (150°C) for about 5–8 minutes until warmed through and the phyllo has regained its crispness. Avoid using a microwave, as it will make the phyllo soggy.