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Top-down view of Mediterranean stuffed phyllo cups garnished with dill on a white platter.

Stuffed Phyllo Cups

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 30 Cups
Cuisine: Greek, Mediterranean
Calories: 48
Ingredients Method Notes

Ingredients
  

  • 2 packages 15 count each mini phyllo shells
  • 1 cup fresh spinach finely chopped and sautéed (or 1/2 cup frozen, squeezed dry)
  • 1/2 cup feta cheese crumbled
  • 4 oz cream cheese softened
  • 1/4 cup sun-dried tomatoes finely chopped
  • 1 clove garlic minced
  • 1 tbsp fresh dill chopped
  • 1/2 tsp lemon zest
  • 1/2 tsp red pepper flakes optional
  • 1 tbsp extra virgin olive oil

Method
 

  1. Preheat: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Sauté: Heat olive oil in a pan over medium heat. Add garlic and spinach. Sauté until wilted (about 2-3 mins). Remove and squeeze dry in a kitchen towel.
  3. Mix Filling: In a medium bowl, combine the dried spinach, feta, cream cheese, sun-dried tomatoes, dill, lemon zest, and red pepper flakes. Stir until smooth and well combined.
  4. Fill: Place the frozen phyllo shells on the baking sheet. Use a teaspoon to fill each cup with the spinach-feta mixture.
  5. Bake: Bake for 8-10 minutes or until the shells are golden brown and the filling is hot.
  6. Serve: Garnish with extra fresh herbs if desired and serve warm.

Notes

  • The "Squeeze" Rule: The most important step for a crispy result is ensuring the spinach is bone-dry. After sautéing or thawing, use a clean kitchen towel to squeeze out every drop of moisture.
  • Don't Thaw Shells: Keep the mini phyllo shells in the freezer until the moment you are ready to fill them. Baking them from frozen helps maintain their structural integrity and "shatter-crisp" texture.
  • Filling Hack: For a cleaner look and faster prep, use a piping bag (or a Ziploc bag with the corner snipped off) to pipe the filling into the cups rather than using a spoon.
  • Reheating: If you have leftovers, avoid the microwave as it will turn the pastry rubbery. Re-crisp them in the oven at 350°F for 4–5 minutes.
  • Make-Ahead Tip: You can mix the filling up to 48 hours in advance. Store it in an airtight container in the fridge, then fill and bake just before your guests arrive.