Crispy, golden layers of delicate phyllo pastry cradle a creamy spinach and cheese filling, baked into irresistible bite-sized appetizers perfect for parties, holiday gatherings, or elegant snacks.

Why You’ll Love This Recipe

These mini spinach and cheese phyllo cups deliver the perfect balance of textures and flavors — flaky, buttery pastry meets a rich, savory filling. They’re quick to prepare, visually impressive, and easy to eat with your hands, making them ideal for entertaining. The combination of mozzarella and feta brings both melty creaminess and tangy depth, while the spinach adds freshness and color. Serve them warm straight from the oven or at room temperature for versatile, crowd-pleasing bites.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 package phyllo pastry sheets (thawed)
4 tbsp unsalted butter, melted
1 cup fresh spinach, chopped
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
1 egg, lightly beaten
¼ cup heavy cream
½ tsp salt
¼ tsp black pepper
Fresh parsley, chopped (for garnish)

Directions

1. Preheat oven to 375°F (190°C).
2. Brush each phyllo sheet lightly with melted butter and layer 4–5 sheets together.
3. Cut the layered phyllo into squares large enough to fit muffin tin cups.
4. Press each phyllo square gently into a greased muffin tin.
5. In a mixing bowl, combine spinach, mozzarella, feta, egg, cream, salt, and pepper until well blended.
6. Spoon the filling evenly into each phyllo cup.
7. Bake for 15–18 minutes, or until the pastry is golden brown and the cheese filling is bubbly.
8. Remove from the oven, cool slightly, and garnish with fresh parsley before serving.

Servings and timing

Makes: about 12 mini cups
Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes

Variations

• Add sautéed mushrooms or caramelized onions for extra flavor.
• Use goat cheese instead of feta for a creamier tang.
• Sprinkle with crushed red pepper flakes for a mild kick.
• Swap spinach for chopped kale or Swiss chard.
• Make them dessert-style with sweetened cream cheese and berries in place of the savory filling.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness. Avoid microwaving, as it can make the pastry soggy.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but thaw it completely and squeeze out excess moisture before adding to the filling.

Can I make these ahead of time?

Yes, assemble them a few hours ahead and bake just before serving, or bake and reheat in the oven.

Can I use pre-made phyllo cups?

Absolutely — they save time and work just as well.

How do I keep the phyllo pastry from drying out?

Cover unused sheets with a slightly damp towel while assembling to prevent cracking.

Can I freeze these phyllo cups?

Yes, freeze them unbaked, then bake from frozen, adding a few extra minutes to the cooking time.

What cheese combinations work well?

Cheddar and cream cheese, or ricotta and Parmesan, also make delicious fillings.

Can I make them gluten-free?

Yes, use gluten-free phyllo pastry if available.

Do they need to be served hot?

They’re best warm but can be enjoyed at room temperature as well.

Can I make them in mini muffin tins?

Yes, this makes smaller bites ideal for larger party platters.

Can I brush the pastry with oil instead of butter?

Yes, olive oil works for a lighter version, though butter gives richer flavor.

Conclusion

Mini spinach and cheese phyllo cups are an elegant yet simple appetizer that combines flaky pastry with a savory, cheesy filling. Perfect for entertaining or snacking, they offer versatility, flavor, and beautiful presentation in every bite. With countless variation options, they can be adapted to fit any menu or occasion.

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