Stuffed Phyllo Cups with Spinach, Feta & Sun-Dried Tomatoes
These Stuffed Phyllo Cups with Spinach, Feta & Sun-Dried Tomatoes are an elegant Mediterranean-inspired appetizer featuring crispy, flaky phyllo shells filled with a creamy blend of spinach, tangy feta, Parmesan, cream cheese, and savory sun-dried tomatoes. Baked until golden and bubbly, they’re perfect for holiday gatherings, brunches, parties, or as a delicious bite-sized snack.
Ready in just 30 minutes, these make-ahead friendly appetizers are packed with bold Mediterranean flavors in every crispy bite.
Why You’ll Love This Recipe
Crispy, flaky phyllo shells
Creamy Mediterranean-inspired filling
Easy to make in under 30 minutes
Perfect for entertaining
Great make-ahead appetizer
Freezer-friendly
Bite-sized and crowd-pleasing
Recipe Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 15 phyllo cups
Cuisine: Mediterranean
Course: Appetizer, Snack
Ingredients
For the Filling
15 frozen mini phyllo shells (store-bought), thawed
4 ounces cream cheese, softened
½ cup crumbled feta cheese
¼ cup grated Parmesan cheese
1 cup frozen chopped spinach, thawed and squeezed completely dry
¼ cup chopped oil-packed sun-dried tomatoes, drained
2 tablespoons chopped green onions
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh dill (or ½ teaspoon dried dill)
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes (optional)
¼ teaspoon black pepper
Optional Garnishes
Fresh parsley
Fresh dill
Extra crumbled feta
Lemon zest
Toasted pine nuts
Hot honey drizzle
Instructions
Step 1: Prepare the Oven
Preheat the oven to 375°F (190°C).
Arrange the phyllo shells on a parchment-lined baking sheet.
Step 2: Make the Filling
In a medium bowl, combine:
Cream cheese
Feta cheese
Parmesan cheese
Chopped spinach
Sun-dried tomatoes
Green onions
Garlic
Parsley
Dill
Oregano
Crushed red pepper flakes (if using)
Black pepper
Mix until smooth and evenly combined.
Step 3: Fill the Phyllo Cups
Using a small spoon or cookie scoop, fill each phyllo shell with approximately 1 tablespoon of the spinach mixture.
Avoid overfilling to help maintain the crisp texture of the shells.
Step 4: Bake
Bake for 12–15 minutes, or until:
The filling is hot and lightly golden.
The phyllo shells are crisp and golden brown.
Step 5: Garnish and Serve
Allow the phyllo cups to cool for 3–5 minutes.
Garnish with:
Fresh parsley
Fresh dill
Extra feta
Lemon zest
Toasted pine nuts
A light drizzle of hot honey (optional for a sweet-spicy contrast)
Serve warm.
Serving Suggestions
These phyllo cups pair beautifully with:
Greek salad
Mediterranean mezze platter
Hummus
Tzatziki
Roasted vegetables
Marinated olives
Fresh fruit
Sparkling lemonade or iced tea
Recipe Notes
Thoroughly squeeze the spinach dry to prevent soggy phyllo shells.
Oil-packed sun-dried tomatoes provide the richest flavor; drain them well before chopping.
Block feta packed in brine offers the best creamy texture and tangy taste.
Expert Tips
Keep the phyllo shells frozen until shortly before filling to maintain their crispness.
Fill the shells just before baking for the best texture.
If making ahead, prepare the filling separately and refrigerate for up to 2 days before assembling.
Garnish with fresh herbs right before serving for the brightest flavor and presentation.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Prepare the filling up to 2 days in advance and refrigerate it. Fill the phyllo shells just before baking to keep them crisp.
Can I freeze them?
Yes. Bake, cool completely, and freeze in an airtight container for up to 2 months. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and crispy.
Can I use fresh spinach?
Absolutely. Sauté 4–5 cups of fresh spinach until wilted, cool, then squeeze out all excess moisture before chopping.
Can I use homemade phyllo cups?
Yes! Homemade mini phyllo cups work wonderfully if you have extra time.
Nutritional Information
Calories: 85
Protein: 3g
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Fat: 5g
Saturated Fat: 2.5g
Cholesterol: 10mg
Sodium: 170mg