Pumpkin, Feta, and Spinach Phyllo Cups Recipe

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Cozy Pumpkin, Feta, and Spinach Phyllo Cups Recipe, Made Simple

There’s something truly comforting about the crisp, golden layers of phyllo wrapped around a flavorful filling that’s both fresh and seasonal. I love how this Pumpkin, Feta, and Spinach Phyllo Cups Recipe comes together with simple ingredients yet delivers a burst of autumn-inspired flavors in every bite.

You’ll find these little cups perfect for a cozy weekend appetizer or a light lunch that feels special without fuss. The tender pumpkin and salty feta partner beautifully with the slightly wilted spinach, all nestled inside delicate, toasty phyllo.

Whether you’re new to working with phyllo or a seasoned pro, this recipe embraces the textures and flavors that make finger foods truly memorable. Let’s dive in and make these charming cups your new favorite fall treat.

Ingredient Lowdown

• Phyllo dough: Thin, flaky sheets that crisp up golden and buttery—handle gently to avoid tearing.
• Pumpkin: Cubed and sautéed until tender; adds natural sweetness and creamy texture.
• Feta cheese: Crumbled for a tangy, salty contrast that cuts through the sweetness.
• Baby spinach: Finely chopped and wilted, bringing a fresh color and earthy depth.
• Olive oil: Used for sautéing the pumpkin; adds richness and gentle fruitiness.
• Salt and pepper: Essential seasonings to balance and enhance the flavors.
• Honey (optional): A touch of sweetness that rounds out the savoriness beautifully.
• Melted butter: Brushing phyllo sheets ensures crisp, flaky layers with a luscious golden finish.
• Pumpkin or sesame seeds (optional): Adds crunch and visual appeal on top.

Set Up for Success

Before you start, have all your ingredients prepped and ready—keep your phyllo sheets covered with a damp towel to prevent drying out. Preheat your oven to 180°C (350°F), so it’s at the perfect toasty temperature for crisping those phyllo cups evenly. Using a standard muffin tin will give you nicely shaped cups without fuss.

Step-by-Step: Pumpkin, Feta, and Spinach Phyllo Cups Recipe

1. Preheat your oven to 180°C (350°F) so it’s nice and ready when the cups are assembled. This helps the phyllo crisp to golden perfection.
2. Sauté the pumpkin cubes in 1 tablespoon of olive oil over medium heat until they turn tender and just starting to caramelize, about 5 to 7 minutes. You’ll notice the pumpkin softening and its natural sugars developing a warm, toasty aroma.
3. Season well with salt, pepper, and if you like, a drizzle of honey for a subtle sweet balance that plays beautifully with the feta’s tang.
4. Add the chopped spinach and cook for an additional 1 to 2 minutes until it wilts gently. This step keeps the greens alive and vibrant without sogginess.
5. Turn off the heat and fold in the crumbled feta cheese carefully, allowing its salty creaminess to meld with the warm veggies without melting completely.
6. Cut phyllo sheets into 10×10 cm squares, brushing each layer with melted butter before stacking three squares in a star shape. This layered method creates those characteristic flaky, buttery cups.
7. Press the stacked phyllo into a muffin tin, molding the sheets gently to form cups ready to cradle your filling.
8. Spoon the pumpkin, spinach, and feta mixture into each phyllo cup generously; the filling is moist but not watery, so it won’t sog the phyllo.
9. Sprinkle on seeds like pumpkin or sesame if you want an extra nutty crunch and a pretty finish.
10. Bake the cups for about 18 to 22 minutes until the phyllo is crisp, golden, and the filling is heated through. Keep an eye to avoid overbrowning.
11. Let cool briefly – these cups are best enjoyed warm but stable enough to hold their shape when served.

Flavor Twists for Pumpkin, Feta, and Spinach Phyllo Cups Recipe

• Add a teaspoon of ground cumin or smoked paprika to the pumpkin mixture for a warm, earthy note.
• Swap baby spinach for kale or Swiss chard for a sturdier green with a slightly bitter bite.
• Mix in some toasted walnuts or pecans for extra crunch and nutty depth.
• Substitute goat cheese for feta if you prefer a creamier, milder tang.
• For a sweeter angle, toss in dried cranberries or raisins before baking.
• Add fresh herbs like thyme or sage to bring in an herbal brightness perfect for fall dishes.

Storage & Make-Ahead Tips

• Refrigerate: Store leftover phyllo cups in an airtight container for up to 2 days. Reheat in a toaster oven or oven to regain crispness.
• Freeze: Freeze baked cups on a tray, then transfer to a zip bag for up to 1 month. Warm in the oven directly from frozen.
• Prepare filling ahead: Make the pumpkin, spinach, and feta mix a day in advance to save time on baking day.
• Assemble just before baking: To avoid sogginess, shape cups and add filling shortly before going into the oven.

Pumpkin, Feta, and Spinach Phyllo Cups Recipe FAQs

• Can I use frozen pumpkin? Yes! Just thaw and drain any excess moisture before sautéing to prevent soggy filling.
• Is it okay to substitute fresh spinach with frozen? If using frozen, thaw and squeeze dry thoroughly to avoid watery filling.
• How do I prevent phyllo from tearing? Work on a clean, dry surface and keep phyllo covered with a damp cloth to maintain pliability.
• Can this recipe be made vegan? Replace feta with a plant-based cheese and use olive oil instead of butter for brushing phyllo.
• How do I reheat leftover phyllo cups without losing crispness? Warm them in a preheated oven at 160°C (320°F) for 5-7 minutes, avoiding microwave reheating.

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