mediterranean spinach and feta phyllo cups

Last Saturday, my sister Grace came over with a bag of fresh spinach from the farmers market and a mischievous grin. “Let’s make something fancy,” she said. My kids, Lila and Jack, were already reaching for the phyllo dough I’d tucked in the back of the fridge.

Within an hour, our kitchen smelled like a Greek taverna, and we had a platter piled high with golden, flaky Mediterranean spinach and feta phyllo cups. Mark would have loved these—he always appreciated food that looked elegant but tasted like home.

These crispy little bites bring together tangy feta, vibrant spinach, and buttery phyllo in a way that feels both special and comforting. Whether you’re hosting a gathering or need an impressive appetizer that actually comes together easily, Mediterranean spinach and feta phyllo cups deliver every single time.

Why You’ll Love These Mediterranean Spinach and Feta Phyllo Cups

These spinach and feta phyllo cups hit all the right notes. First, they’re incredibly versatile. You can serve them at a holiday party, bring them to a potluck, or enjoy them as a light lunch with a simple salad.

Second, they look absolutely stunning on any plate. The golden phyllo shells cradle a savory filling that practically begs people to grab one (or three).

Moreover, Mediterranean spinach and feta phyllo cups come together surprisingly fast. You don’t need fancy techniques or hard-to-find ingredients. Just straightforward prep, a hot oven, and about thirty minutes.

Additionally, these bites pack serious flavor. The combination of garlic, herbs, tangy feta, and tender spinach creates a taste that transports you straight to the Mediterranean coast.

Furthermore, kids actually enjoy helping with this recipe. Lila loves brushing butter on the phyllo layers, and Jack takes pride in spooning the filling into each cup. It’s a recipe that brings everyone into the kitchen, creating memories alongside delicious food.

Finally, Mediterranean spinach and feta phyllo cups work beautifully for meal prep. Make them ahead, store them properly, and reheat when guests arrive.

Ingredients You’ll Need

Gathering your ingredients before you start makes the entire process smoother. Here’s everything you need for perfect Mediterranean spinach and feta phyllo cups:

Choose quality feta for the best results. Greek or Bulgarian feta works beautifully in spinach and feta phyllo cups. Also, fresh spinach tastes better than frozen here, though frozen works in a pinch.

Substitutions & Variations

This recipe adapts easily to what you have on hand. Instead of ricotta, try cream cheese or cottage cheese for a different texture. If you don’t have fresh dill, parsley or oregano work wonderfully in Mediterranean spinach and feta phyllo cups.

Need a dairy-free version? Swap the feta and ricotta for cashew-based alternatives. The phyllo cups still turn out beautifully crispy and flavorful.

Alternatively, add sun-dried tomatoes or Kalamata olives for extra Mediterranean flair. Roasted red peppers also complement the spinach and feta combination perfectly.

For a heartier option, stir in cooked ground lamb or chicken. This transforms Mediterranean spinach and feta phyllo cups into substantial appetizers that can almost serve as a meal. You can also experiment with different cheeses—try adding a bit of Parmesan or Gruyere alongside the feta.

If phyllo intimidates you, use puff pastry instead. The texture changes slightly, but the flavor remains delicious. Finally, make mini versions using a mini muffin tin for bite-sized spinach and feta phyllo cups perfect for parties.

Step-by-Step Instructions

Creating perfect Mediterranean spinach and feta phyllo cups requires just a few simple steps. Take your time with the phyllo, and you’ll achieve restaurant-quality results.

Step 1: Preheat your oven to 375°F. Grease a standard muffin tin generously with butter or cooking spray.

Step 2: Prepare the phyllo dough carefully. Unroll the sheets and cover them with a slightly damp towel to prevent drying. Working quickly, brush one sheet with melted butter.

Layer another sheet on top and brush again. Cut this double layer into 12 squares.

Step 3: Press each phyllo square into a muffin cup, creating a ruffled cup shape. The edges should stick up above the rim. Repeat with remaining phyllo until you have 12 cups.

Step 4: Heat a large skillet over medium heat. Add the chopped spinach and cook until wilted, about 3 minutes. Remove excess moisture by pressing the spinach in a clean kitchen towel. This step ensures your Mediterranean spinach and feta phyllo cups don’t become soggy.

Step 5: In a mixing bowl, combine the wilted spinach, feta, ricotta, garlic, green onions, dill, lemon zest, egg, salt, pepper, and nutmeg. Mix thoroughly until everything blends together smoothly.

Step 6: Spoon the filling into each phyllo cup, filling them about three-quarters full. Don’t overfill, or the mixture might spill during baking.

Step 7: Bake the spinach and feta phyllo cups for 18-22 minutes, until the phyllo turns golden brown and the filling sets. The edges should look crispy and beautiful.

Step 8: Let the cups cool in the pan for 5 minutes. Then carefully remove them and transfer to a serving platter. Serve warm or at room temperature.

Creating perfect Mediterranean spinach and feta phyllo cups requires just a few simple steps. For another delicious Mediterranean-inspired dish, check out our sheet pan chicken pitas with herby ranch slaw recipe.

Pro Tips for Success

Working with phyllo dough can seem tricky at first. However, these tips guarantee success with your Mediterranean spinach and feta phyllo cups. Always thaw phyllo in the refrigerator overnight. Rushing this step leads to brittle, unworkable sheets.

Keep the phyllo covered constantly. Even a few minutes of air exposure causes it to dry out and crack. Also, don’t skip buttering each layer. The butter creates those beautiful, flaky layers that make spinach and feta phyllo cups irresistible.

Furthermore, squeeze out all excess moisture from your spinach. This single step prevents soggy bottoms and ensures crispy cups every time. Use a clean kitchen towel and really wring that spinach dry.

Additionally, experiment with your muffin tin placement. Cups on the edges of the pan may brown faster than those in the center. Rotate the pan halfway through baking for even color.

Let the Mediterranean spinach and feta phyllo cups cool slightly before removing them from the tin. They firm up as they cool, making removal much easier. Finally, if your phyllo tears, don’t worry.

Just patch it with another piece and brush with butter. Nobody will notice once they’re baked.

Storage & Reheating Tips

These Mediterranean spinach and feta phyllo cups store beautifully, making them perfect for advance preparation. Once completely cooled, transfer them to an airtight container. They’ll keep in the refrigerator for up to three days.

For longer storage, freeze unbaked cups. Prepare them completely, then freeze on a baking sheet until solid. Transfer to freezer bags and store for up to two months. When ready to serve, bake directly from frozen, adding 5-7 minutes to the cooking time.

Reheating maintains their crispy texture if you do it right. Never use the microwave—it makes phyllo soggy. Instead, reheat spinach and feta phyllo cups in a 350°F oven for 8-10 minutes. They’ll taste freshly baked.

Alternatively, use an air fryer for quick reheating. Just 3-4 minutes at 350°F brings back that perfect crispness. Serve your reheated Mediterranean spinach and feta phyllo cups immediately for the best texture and flavor.

These Mediterranean spinach and feta phyllo cups store beautifully, making them perfect for advance preparation. If you’re looking for a sweet treat to complement your savory bites, try our creamy mini oreo cheesecake bites.

What to Serve With This Recipe

These versatile Mediterranean spinach and feta phyllo cups pair wonderfully with many dishes. Serve them as appetizers before a Greek-inspired dinner featuring grilled lamb, roasted vegetables, and tzatziki sauce.

They also work beautifully alongside a fresh Mediterranean salad. Try a simple tomato and cucumber salad dressed with olive oil and lemon juice. The crisp vegetables complement the rich, savory phyllo cups perfectly.

For brunch, arrange spinach and feta phyllo cups on a platter with fresh fruit, yogurt parfaits, and smoked salmon. They add an elegant touch that impresses guests without overwhelming your morning menu.

Additionally, serve them with various dipping sauces. Tzatziki is classic, but hummus, baba ganoush, or even a simple lemon-garlic aioli work wonderfully. Wine lovers should try a crisp white wine like Sauvignon Blanc or a light rosé.

Finally, these cups make excellent party food. Arrange them on a large platter with other Mediterranean appetizers like stuffed grape leaves, marinated olives, and cheese cubes for a stunning spread.

FAQs

Can I make Mediterranean spinach and feta phyllo cups ahead of time?

Absolutely! Assemble the cups completely, then refrigerate unbaked for up to 24 hours. Bake just before serving for the freshest taste and crispiest texture. You can also freeze them unbaked for up to two months.

How do I prevent phyllo dough from drying out?

Keep unused phyllo sheets covered with a slightly damp towel while working. Work quickly but carefully, and only uncover the sheet you’re currently using. This prevents the delicate dough from becoming brittle and unusable.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in Mediterranean spinach and feta phyllo cups. Use about 10 ounces of frozen chopped spinach, thawed completely. Squeeze out every bit of moisture before mixing with other ingredients to prevent soggy cups.

What’s the best way to reheat leftover phyllo cups?

Reheat in a 350°F oven for 8-10 minutes until warmed through and crispy. Avoid microwaving, as this makes the phyllo soggy. An air fryer also works beautifully for quick reheating in just 3-4 minutes.

Can I make these phyllo cups vegetarian and gluten-free?

The recipe is already vegetarian. For gluten-free spinach and feta phyllo cups, substitute gluten-free phyllo dough, which is available at specialty stores. The filling itself contains no gluten, so only the pastry needs modification.

Nutrition Information (per serving)

These Mediterranean spinach and feta phyllo cups have become a staple in my kitchen, especially when Grace visits or when I need something special for the kids’ school events. The recipe reminds me that the best food doesn’t need to be complicated—it just needs to be made with care and shared with love.

Every crispy, savory bite brings people together, just like Mark always hoped meals would. Make a batch this weekend, and watch them disappear faster than you can say “Mediterranean.”

mediterranean spinach and feta phyllo cups

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• Author: Lila
• Total Time: 40 mins
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Mediterranean spinach and feta phyllo cups are crispy, flaky appetizers filled with a savory mixture of spinach, feta, and herbs, perfect for gatherings or as a light meal.

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Ingredients

Scale 1x2x3x

8 sheets Frozen phyllo dough (thawed)
6 tablespoons Unsalted butter (melted)
4 cups Fresh spinach (chopped)
1 cup Crumbled feta cheese
½ cup Ricotta cheese
3 cloves Garlic (minced)
3 stalks Green onions (chopped)
2 tablespoons Fresh dill (chopped)
1 teaspoon Lemon zest
1 large Egg (lightly beaten)
½ teaspoon Salt
¼ teaspoon Black pepper
Pinch Nutmeg (optional)

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Instructions

1. Preheat your oven to 375°F. Grease a standard muffin tin generously with butter or cooking spray
2. Prepare the phyllo dough carefully. Unroll the sheets and cover them with a slightly damp towel to prevent drying. Working quickly, brush one sheet with melted butter. Layer another sheet on top and brush again. Cut this double layer into 12 squares
3. Press each phyllo square into a muffin cup, creating a ruffled cup shape. The edges should stick up above the rim. Repeat with remaining phyllo until you have 12 cups
4. Heat a large skillet over medium heat. Add the chopped spinach and cook until wilted, about 3 minutes. Remove excess moisture by pressing the spinach in a clean kitchen towel
5. In a mixing bowl, combine the wilted spinach, feta, ricotta, garlic, green onions, dill, lemon zest, egg, salt, pepper, and nutmeg. Mix thoroughly until everything blends together smoothly
6. Spoon the filling into each phyllo cup, filling them about three-quarters full
7. Bake the spinach and feta phyllo cups for 18-22 minutes, until the phyllo turns golden brown and the filling sets
8. Let the cups cool in the pan for 5 minutes. Then carefully remove them and transfer to a serving platter. Serve warm or at room temperature

Notes

Choose quality feta for the best results. Greek or Bulgarian feta works beautifully.

Fresh spinach tastes better than frozen here, though frozen works in a pinch.

• Prep Time: 20 mins
• Cook Time: 18-22 mins
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 125 kcal
• Sugar: 1 g
• Sodium: 280 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 35 mg

Mediterranean spinach and feta phyllo cups are a delightful appetizer that combines flaky phyllo pastry with a savory filling of spinach and feta cheese. These tasty bites are often enjoyed at gatherings and can be made easily at home, showcasing the rich culinary traditions of the Mediterranean region, as seen in Mediterranean cuisine.