Best 3 Spinach Phyllo Cups Recipes

Spinach phyllo cups are a delicious and easy-to-make appetizer or light meal that is perfect for any occasion. With a crispy phyllo pastry shell and a creamy spinach filling, these cups are sure to be a hit with everyone who tries them. Whether you're looking for a quick and easy weeknight meal or an elegant dish to serve at a special event, spinach phyllo cups are the perfect choice. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that everyone will love.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH PHYLLO CUPS

Spinach Phyllo Cups image

This is so easy and great for parties!

Provided by NAKAGO

Categories Appetizers and Snacks Pastries

Time 21m

Yield 9

Number Of Ingredients 5

Ingredients

1 egg, beaten
2 cloves garlic, finely minced
1 (8 ounce) package crumbled feta cheese
2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
3 (2.1 ounce) packages pre-baked mini phyllo dough shells

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix the egg, garlic, and feta in a large bowl. Stir in the spinach. Place the phyllo shells on flat baking sheets, and fill with the spinach mixture.
Bake in preheated oven until hot, 6 to 8 minutes.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 16.4 g, Cholesterol 43.1 mg, Fat 11.3 g, Fiber 1.8 g, Protein 9.1 g, SaturatedFat 4 g, Sodium 385.8 mg, Sugar 1.5 g

SPINACH AND GOAT CHEESE PHYLLO CUPS

Spinach and Goat Cheese Phyllo Cups image

These little appetizer cups are a great timesaver when planning a dinner party or casual gathering. The creamy goat cheese and spinach are a great compliment to one another and the phyllo cups offer a satisfying crunch.

Provided by HUNGRYJENN

Categories Appetizers and Snacks Pastries

Time 25m

Yield 30

Number Of Ingredients 6

Ingredients

5 ounces goat cheese
2 eggs, beaten
¼ cup finely grated Parmigiano-Reggiano cheese
1 (10 ounce) box frozen chopped spinach, thawed and drained
salt and ground black pepper to taste
2 (1.9 ounce) packages frozen miniature phyllo cups (such as Athen's®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine goat cheese, eggs, and Parmigiano-Reggiano cheese in a medium bowl with a spoon or fork. Add spinach and season with salt and pepper.
Space phyllo cups evenly on an ungreased cookie sheet. Spoon 1 heaping teaspoonful of the cheese mixture into each cup, pressing a bit to fit it in; mixture will not expand during baking.
Bake in the preheated oven until filling is hot and phyllo cups are lightly browned, 10 to 12 minutes. Serve warm.

Nutrition Facts : Calories 47.2 calories, Carbohydrate 2.8 g, Cholesterol 15.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 59.8 mg, Sugar 0.2 g

CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS

Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups image

* You will need a muffin tin - a 6 portion tin for large muffins or a traditional 12 portion tin - to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled

Steps:

Preheat oven to 400 degrees F.
Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

Tips:

Prep the Phyllo Dough Properly: Thaw the phyllo dough according to package instructions and keep it covered with a damp cloth to prevent it from drying out.
Work Quickly: Phyllo dough can dry out quickly, so work quickly when assembling the cups. Brush each sheet with melted butter or oil before adding the next one.
Don't Overfill the Cups: The cups should be filled about 2/3 full to prevent them from overflowing during baking.
Bake Until Golden Brown: Bake the cups at a high temperature (400°F) until they are golden brown and crispy.
Serve Warm: Spinach phyllo cups are best served warm, so make them just before you're ready to eat them. You can also reheat them in a warm oven or toaster oven.

Conclusion:

Spinach phyllo cups are a delicious and easy-to-make appetizer or snack. They are perfect for any occasion, from casual get-togethers to holiday parties. With their flaky phyllo dough, creamy spinach filling, and cheesy topping, these cups are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy appetizer, give spinach phyllo cups a try!