Description
Delicious mini phyllo pastry cups filled with a savory blend of spinach, feta, and sun-dried tomatoes.
Ingredients
Scale
- 2 packages mini phyllo pastry cups
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup cream cheese, softened
- 1/4 cup sun-dried tomatoes, chopped
- 1 clove garlic, minced
- 1 tsp olive oil
- 1/2 tsp dried oregano
- Salt & black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 180°C (350°F).
- Sauté the olive oil in a non-stick skillet over medium heat, add garlic, and cook for about 30 seconds. Fold in the spinach and sauté for 1–2 minutes until wilted. Allow to cool.
- Mix the sautéed spinach and garlic with feta, cream cheese, sun-dried tomatoes, oregano, salt, and pepper in a mixing bowl.
- Fill each mini phyllo cup with the mixture.
- Bake for 10–12 minutes or until the cups are warm and crisp.
- Garnish with finely chopped parsley and serve warm.
Notes
Prepare filling up to 24 hours in advance and store in the refrigerator. Adjust cooking time if using an air fryer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: phyllo cups, appetizer, spinach, feta, party food, Mediterranean