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spinach stuffed phyllo cups appetizer on a plate
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
Cook Time 10 minutes
Total Time 15 minutes
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.