Spanakopita-Inspired Phyllo Cups with Spinach and Feta Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Mini phyllo pastry cups filled with a savory blend of spinach, feta, and fresh herbs, perfect as an appetizer or snack. This greek-inspired vegetarian ready in about 42 minutes pairs melted unsalted butter, chopped fresh spinach, crumbled feta cheese 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: 22 min Serves 12 Greek cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F. Brush a 12-cup muffin tin with 1 tbsp melted unsalted butter to prevent sticking.
  2. Step 2: Lay one sheet of thawed phyllo dough on a clean surface and brush it lightly with 1/2 tbsp melted butter. Place another phyllo sheet on top and repeat brushing. Cut the layered phyllo into 12 squares large enough to fit the muffin cups.
  3. Step 3: Gently press each phyllo square into the muffin tin cups, layering 2 sheets per cup, brushing with a little butter between sheets to create a flaky crust.
  4. Step 4: In a large bowl, combine 10 oz chopped fresh spinach, 1 cup crumbled feta cheese, 3 thinly sliced green onions, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1 minced garlic clove, 1 large beaten egg, 1/4 tsp black pepper, and 1/2 tsp salt. Mix well until evenly combined.
  5. Step 5: Spoon the spinach and feta filling evenly into each phyllo cup, filling almost to the top.
  6. Step 6: Bake in the preheated oven for 20-22 minutes until the phyllo is golden brown and crisp, and the filling is set. Let cool for 5 minutes before removing from the tin.
  7. Step 7: Serve warm or at room temperature as a delightful finger food.

Frequently asked questions

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

Total time is about 42 minutes (20 min prep + 22 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 Filling?

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 melted unsalted butter from drying out.

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

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 Filling 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 Filling 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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