Description
Spinach and Feta Phyllo Cups are not just another appetizer; they are a delightful experience, showcasing the flavors of the Mediterranean in every bite.
Ingredients
Scale
- 8 sheets phyllo dough, thawed
- 3 tablespoons olive oil, plus extra for drizzling
- 2 cups fresh spinach, finely chopped
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1 large egg
- 2 tablespoons sun-dried tomatoes, finely chopped
- 1 small garlic clove, minced
- Salt and black pepper, to taste
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Begin by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lightly greasing it with olive oil to ensure that your phyllo cups will release easily once baked.
- Take one sheet of phyllo dough and lay it flat on a clean, dry surface. With a pastry brush, lightly coat the surface with olive oil, then stack three more sheets on top, brushing each with oil as you go. Now, cut this layered stack into 12 squares.
- Carefully place each phyllo square into the muffin tin, gently pushing it down into each cup to create a shell. In a mixing bowl, combine the finely chopped spinach, crumbled feta, ricotta cheese, egg, sun-dried tomatoes, minced garlic, and season with salt and black pepper. Mix well until all ingredients are evenly combined.
- Spoon this delicious filling into each phyllo cup until just below the rim. Place the muffin tin in the preheated oven and bake for about 18 to 22 minutes, or until they are beautifully golden brown and the filling is set.
Notes
Incorporate a squeeze of lemon juice before baking for a citrusy zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
Nutrition
- Calories: 150 kcal
- Sodium: 180 mg
- Protein: 5 g