Spanakopita-Inspired Phyllo Cups with Spinach and Feta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Mini phyllo pastry cups filled with a savory blend of spinach, feta, and herbs, baked crisp and golden. This greek-inspired vegetarian (vegetarian, mediterranean) ready in about 40 minutes pairs thawed and squeezed dry frozen spinach, crumbled feta cheese, sheets, thawed phyllo dough sheets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 12 Greek cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a medium bowl, combine 10 oz thawed and well-drained spinach, 1 cup crumbled feta cheese, 3 finely chopped green onions, 2 tbsp chopped fresh dill, 2 beaten eggs, 1/4 tsp black pepper, and 1/8 tsp freshly grated nutmeg. Mix until evenly incorporated.
  2. Step 2: Lay 1 phyllo sheet (about 9x14 inches) on a clean surface and brush lightly with olive oil using about 1 tbsp per sheet. Layer 4 sheets on top of each other brushing each with olive oil.
  3. Step 3: Cut the layered phyllo into 12 equal squares. Gently press each square into a greased mini muffin tin to form cups.
  4. Step 4: Spoon about 1 tbsp of the spinach and feta mixture into each phyllo cup.
  5. Step 5: Bake for 18-20 minutes until the phyllo is golden and crisp and the filling is set. Remove from oven and cool for 5 minutes before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Spanakopita-Inspired Phyllo Cups with Spinach and Feta take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spanakopita-Inspired Phyllo Cups with Spinach and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crumbled feta cheese from drying out.

Can I substitute ingredients in Spanakopita-Inspired Phyllo Cups with Spinach and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spanakopita-Inspired Phyllo Cups with Spinach and Feta for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spanakopita-Inspired Phyllo Cups with Spinach and Feta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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