Description
These Spinach and Feta Phyllo Cups offer a delightful balance of textures and flavors, featuring crisp phyllo pastry filled with a savory mixture of spinach, feta, and sun-dried tomatoes.
Ingredients
Scale
- 10 ounces frozen chopped spinach (thawed and drained)
- 8 ounces feta cheese (crumbled)
- 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1/4 cup toasted sesame seeds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt (to taste)
- freshly ground black pepper (to taste)
- 1 package mini phyllo pastry cups (30 count)
Instructions
- Squeeze thawed spinach dry using a kitchen towel.
- Mix spinach, feta, tomatoes, sesame seeds, oil, garlic powder, salt, and pepper in a bowl.
- Preheat oven to 375°F (190°C) and arrange phyllo cups in a muffin tin.
- Fill each cup with about one tablespoon of the mixture.
- Bake for 10-12 minutes until golden brown and crisp. Cool for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispness. Can be frozen for up to 2 months.