Stuffed Phyllo Cups with Spinach, Feta & Sundried Tomatoes

Ingredients

• phyllo pastry cups — 12 to 15 cups

• spinach — 2 cups (finely chopped or frozen thawed, squeezed dry)

• feta cheese — ¾ cup (crumbled)

• sun‑dried tomatoes — ¼ cup (finely chopped)

• olive oil — 1 tbsp

• garlic — 2 cloves (minced)

• cream cheese — 3 tbsp (optional but recommended)

• mozzarella cheese — 2 tbsp (optional for extra creaminess)

• black pepper — ½ tsp

• oregano — ½ tsp

• red chili flakes — ¼ tsp (optional)

• salt — to taste (use lightly, feta is already salty)

 Instructions

1. Preheat oven to 180°C (350°F). Place Oven to warm.

2. Heat olive oil in a pan. Add minced garlic and sauté for 20–30 seconds until fragrant.

3. Add chopped spinach and cook 1–2 minutes until softened.

4. Lower the flame and mix in:

   • feta cheese

   • sun‑dried tomatoes

   • cream cheese (optional)

   • mozzarella cheese (optional)

   • black pepper

   • oregano

   • red chili flakes (optional)

5. Stir until creamy and well combined. Remove from heat.

6. Spoon the spinach mixture into phyllo pastry cups.

7. Bake for 8–10 minutes until filling is warm and cups are crisp.

8. Serve immediately.

✨ Optional Garnish

• fresh basil chopped

• walnuts crushed

❓ Q&A

Q: Can I make these ahead of time?
A: Yes. Prepare the filling, store it in the fridge, and fill + bake right before serving.

Q: What if I don’t have sun-dried tomatoes?
A: Replace with chopped roasted red peppers or regular tomatoes sautéed until thick.

Q: Can I skip cream cheese?
A: Yes, but the filling will be less creamy. You can add a spoon of yogurt instead.

Q: How do I keep the cups from getting soggy?
A: Don’t fill them until you’re ready to bake.