Stuffed phyllo cups with spinach, feta & sundried tomatoes

Here’s a simple, crowd-pleasing recipe for Stuffed Phyllo Cups with Spinach, Feta & Sun-Dried Tomatoes 🥬🧀🍅

Ingredients (makes ~15–20 cups)

• 15–20 mini phyllo cups (store-bought)
• 1 cup fresh spinach, finely chopped
• ½ cup crumbled feta cheese
• ¼ cup sun-dried tomatoes, finely chopped (oil-packed, drained)
• 1 small clove garlic, minced (optional)
• 2–3 tbsp cream cheese or ricotta (for creaminess)
• 1 tbsp olive oil
• Salt & black pepper, to taste
• Optional: pinch of red pepper flakes or dried oregano

Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté spinach: Heat olive oil in a pan over medium heat. Add garlic (if using) and cook ~30 seconds. Add spinach and cook just until wilted. Remove from heat and let cool slightly.
3. Mix filling: In a bowl, combine spinach, feta, sun-dried tomatoes, cream cheese (or ricotta), pepper, and any optional seasonings. Taste before adding salt—feta is already salty.
4. Fill phyllo cups: Spoon the mixture into each phyllo cup, filling but not overpacking.
5. Bake for 8–10 minutes, or until heated through and the cups are crisp.
6. Serve warm. Optional garnish: extra feta or chopped fresh herbs (parsley or basil).

Tips & Variations

• Add toasted pine nuts for crunch 🌰
• Swap feta for goat cheese for a tangier flavor
• These are great for parties, holidays, or appetizers

If you want, I can help you adjust this for air fryer, vegan, or make-ahead versions.