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Mini Spinach and Cheese Phyllo Cups

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Flaky, golden phyllo pastry cups filled with a creamy spinach, mozzarella, and feta mixture—perfect as elegant bite-sized appetizers.

Ingredients

Scale
  • 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)

Instructions

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

Notes

  • Use frozen spinach (thawed and drained) if fresh is unavailable.
  • Phyllo can dry out quickly—keep unused sheets covered with a damp towel while working.
  • These cups can be made ahead and reheated just before serving.

Nutrition

Keywords: spinach phyllo cups, cheese phyllo bites, Mediterranean appetizers, bite-sized spinach pastries

Find it online: https://foodiecara.com/mini-spinach-and-cheese-phyllo-cups/