There’s something about little bite-sized appetizers that makes any gathering feel a bit more special. These Spinach, Feta & Sun-Dried Tomato Phyllo Cups are one of my favorites because they look fancy, but honestly, they’re much easier to make than they seem.
I love the combination of flaky, golden phyllo pastry with the creamy filling. The spinach adds a fresh, savory flavor, while feta brings that salty tang and the sun-dried tomatoes add little bursts of sweetness.
I usually make these when I’m having friends over for dinner, but they’re just as good for holiday parties, brunches, potlucks, or even as a light lunch with a simple salad. And fair warning: I’ve learned to make extra because they tend to disappear very quickly!
Ingredients
For the Phyllo Cups
- 12 sheets phyllo dough, thawed
- 3 tablespoons melted butter or olive oil
For the Spinach-Feta Filling
- 5 oz fresh spinach, chopped and sautéed
- 4 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- ⅓ cup sun-dried tomatoes, finely chopped
- 1 garlic clove, minced
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 egg
- ¼ cup grated Parmesan cheese, optional
Tip: If your sun-dried tomatoes are packed in oil, drain them well before chopping. I sometimes save a teaspoon of that flavorful oil to brush over the finished cups.
How to Make Spinach, Feta & Sun-Dried Tomato Phyllo Cups
1. Prepare the spinach
Start by sautéing the chopped spinach in a skillet over medium heat until wilted, about 2–3 minutes.
Transfer it to a plate and let it cool slightly. If there’s a lot of moisture, squeeze or drain the spinach well. This little step makes a big difference because excess water can make the phyllo cups soggy.
2. Make the creamy filling
In a mixing bowl, combine the softened cream cheese, crumbled feta, egg, garlic, oregano, black pepper, and Parmesan if using.
Stir until everything is nicely combined.
Add the cooled spinach, chopped sun-dried tomatoes, and parsley. Give it another good stir.
The filling should be creamy and fairly thick rather than runny.
3. Prepare the phyllo dough
Preheat your oven to 375°F (190°C).
Carefully unroll the phyllo dough and cover it with a slightly damp kitchen towel while you work. Phyllo dries out surprisingly fast, so keeping it covered is one of those little tricks I always use.
Place one sheet on a clean surface and lightly brush it with melted butter or olive oil. Add another sheet on top and brush again.
Continue until you have about 3–4 layers.
Cut the stacked phyllo into squares large enough to fit comfortably into the wells of a muffin tin.
4. Form the cups
Lightly grease a muffin tin.
Gently press the phyllo squares into the muffin cups, allowing the edges to fold and stick up naturally. Don’t worry about making them perfect—I actually think the uneven, ruffled edges make these look prettier.
Repeat with the remaining phyllo.
5. Fill the cups
Spoon the spinach and feta mixture into each phyllo cup.
Don’t overfill them. About 1½–2 tablespoons of filling per cup is usually plenty, leaving enough room for the filling to puff slightly while baking.
6. Bake until golden
Bake for approximately 18–22 minutes, or until the phyllo is crisp and deeply golden and the filling is set.
Keep an eye on them during the final few minutes because phyllo can go from beautifully golden to too dark surprisingly quickly.
Let the cups cool in the pan for about 5 minutes before carefully transferring them to a serving platter.
My Best Tips for Crispy Phyllo Cups
- Keep unused phyllo covered. A damp kitchen towel prevents the sheets from becoming brittle.
- Don’t skimp on the butter or oil. A light coating between layers helps create those gorgeous crispy, flaky layers.
- Drain the spinach well. This is probably the most important tip for avoiding soggy bottoms.
- Use softened cream cheese. It blends much more easily with the feta.
- Don’t overfill the cups. Too much filling can make them difficult to handle and can soften the pastry.
- Work gently. Phyllo tears easily, but don’t panic if a sheet cracks. Layering several sheets together hides little imperfections.
- Serve them warm. They’re delicious at room temperature too, but I think they’re at their absolute best while still slightly warm and crisp.
Serving Suggestions
These phyllo cups make a beautiful appetizer all by themselves, but I like serving them alongside a few simple extras.
Try them with:
- A fresh green salad
- Lemon wedges
- Garlic yogurt or tzatziki
- Hummus
- A Mediterranean-style appetizer platter
- Fresh parsley or dill sprinkled over the top
For a party, arrange the cups on a large platter and garnish them with a little extra crumbled feta and chopped sun-dried tomato. They look much more elaborate than the amount of work they actually require!
Make-Ahead Instructions
You can prepare the spinach-feta filling up to a day ahead and keep it covered in the refrigerator.
For the best texture, I recommend assembling and baking the phyllo cups shortly before serving. Baked phyllo is at its crispiest when fresh.
If you have leftovers, refrigerate them in an airtight container and reheat them in a 350°F (175°C) oven for about 8–10 minutes. I wouldn’t recommend microwaving them because the pastry will lose its crisp texture.
Approximate Nutrition
Nutrition will vary depending on the specific brands and quantities used.
Per serving (1 phyllo cup, based on 12 cups):
- Calories: ~145
- Protein: ~5 g
- Carbohydrates: ~10 g
- Fat: ~9 g
- Saturated fat: ~4 g
- Fiber: ~1 g
- Sugar: ~2 g
- Sodium: ~250 mg
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely. Frozen spinach works very well in this recipe. Thaw it completely and squeeze out as much liquid as possible before adding it to the filling.
Can I make these without cream cheese?
Yes. You can replace the cream cheese with ricotta or use a little extra feta. The texture will be slightly different, but they’ll still be delicious.
Can I prepare phyllo cups ahead of time?
Yes, but for the crispiest results, I recommend preparing the filling ahead and assembling the phyllo cups closer to serving time. Fully baked cups are best served the same day.
Why did my phyllo cups turn soggy?
The most common culprit is excess moisture in the filling, particularly from spinach. Make sure the cooked spinach is thoroughly drained. Also, avoid letting the unbaked filled cups sit around for too long before going into the oven.
Can I freeze Spinach, Feta & Sun-Dried Tomato Phyllo Cups?
Yes. Let the baked cups cool completely, then freeze them in a single layer before transferring them to a freezer-safe container. Reheat directly from frozen in a 350°F oven until hot and crisp.
Final Thoughts
These Spinach, Feta & Sun-Dried Tomato Phyllo Cups have become one of those recipes I keep coming back to whenever I want something that feels special without spending all day in the kitchen.
The combination of crispy phyllo, creamy cheese, savory spinach, and tangy-sweet sun-dried tomatoes is hard to resist. Honestly, the hardest part is usually stopping myself from eating one—or three—before they’re served!