Creamed Spinach and Feta Phyllo Cups

Warm spinach and feta tucked into crisp mini phyllo shells makes an easy bite-size appetizer for gatherings. The original AGT recipe has been recovered from its surviving recipe card and original photography.

What makes these easy for parties?

Store-bought mini phyllo shells take care of the pastry work. The filling combines thawed, well-drained spinach with sautéed onions, garlic, cream, feta and a pinch of nutmeg. Make the filling first, then spoon it into the shells for serving.

Tips for the best phyllo cups

• Drain the spinach thoroughly: squeeze away extra liquid before cooking so the filling isn't watery.
• Use a creamy filling: the mixture should stay soft and spoonable after you add the feta.
• Keep the shells crisp: fill close to serving time, or warm the filled shells briefly in the oven.
• Make ahead: chill the spinach filling promptly in a covered container and assemble shortly before your guests arrive.

Make-ahead and food safety

Food Safety Tip: Because this filling contains dairy and cooked vegetables, refrigerate leftovers promptly within two hours; reheat previously cooked filling to 165°F, and keep it at 140°F or hotter if holding warm for a buffet. The crisp phyllo shells are best filled near serving time. See the USDA safe temperature chart.

Looking for more party-ready pastry ideas? Browse our phyllo cup appetizer collection.

Creamed Spinach and Feta Phyllo Cups Recipe

AGT Editorial Team

Creamy Spinach and Feta Phyllo Dough Cups

4.67 from 6 votes

These Creamed Spinach and Feta Phyllo Cups are one of my favorite appetizer recipes to date! They can be ready in just under 15 minutes! I have no doubt they will quickly become your favorite make-ahead appetizer for any party or gathering!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 5 People

Course: Appetizer

Cuisine: American, Greek

Calories: 194

Ingredients Method Notes

Ingredients

  

• 1 package premade phyllo shells (15 shells)
• 2 cups Frozen Chopped Spinach (16 oz.) (defrosted and drained)
• 3 oz. Good Feta
• 1 Medium White Onion Finely Diced
• 1 Large Garlic Clove
• 3 Tbsp. Heavy Cream
• ¼ Tsp. Nutmeg
• ⅛ Tsp. Salt
• ⅛ Tsp. Pepper
• ¼ Cup Olive Oil

Method

 

1. Saute onions in the oil over medium-low heat until translucent. (About 7-8 minutes.) Do not brown. You just want to cook them through and bring out their sweetness. Turn down heat if they start to brown.
2. Add minced garlic and saute for 1 minute.
3. Turn up heat to high and add defrosted spinach, salt, pepper, nutmeg and cream. Mix together and after another minute, take pan off heat.

   *If mixture looks dry, add more cream! Keep it mind, the filling will dry out a bit more as it bakes so it should be creamy going in.
4. Crumble 2 ½ oz. feta cheese and mix into the spinach mixture. (Leave the rest aside for topping.)
5. Fill pre-baked phyllo cups nice and full and top with the rest of the feta crumbles. Serve right away OR store in your fridge or freezer and reheat for 5-10 minutes at 350° F.

   *If making your OWN phyllo cups, use a mini muffin tin and add your phyllo rounds to each tin. Fill then bake for 15-20 minutes at 350° F or until edges are golden brown.

Notes

Tips

• The pre-made phyllo cups do not need to be baked however I will often throw them in the oven for 5 minutes after filling, just to get them extra crispy.
• If you are making your own phyllo cups, you will a mini muffin tin and will need to bake these for at least 15 minutes or until edges have browned.
• You can freeze these with the spinach filling in them and have them ready to serve at any time! Just pop them in the oven at 350 F to warm them up.
• If you are transporting these to another location/house, I recommend using waxed paper or aluminum foil in between each layer of cups. This way you can stack your cups in one container.

Editorial note: This AGT recipe was recovered from its original saved WordPress recipe card and imagery. Serving and storage guidance has been refreshed.