Pumpkin, Feta, and Spinach Phyllo Cups Recipe
Delightful Pumpkin Feta Phyllo Cups combine tender, sautéed pumpkin and spinach with creamy feta cheese, all wrapped in crispy, golden phyllo pastry. These savory bite-sized appetizers are perfect for parties, snacks, or light meals, offering a beautiful balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 phyllo cups
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Phyllo Cups
- 6 sheets of phyllo dough
- 2-3 tbsp melted butter (for brushing the phyllo dough)
- Pumpkin seeds or sesame seeds for garnish (optional)
Filling
- 200 g pumpkin, peeled and cut into small cubes
- 100 g feta cheese, crumbled
- 1 cup baby spinach, finely chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp honey (optional)
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to ensure it’s ready for baking the phyllo cups later.
- Sauté the pumpkin: Heat 1 tbsp of olive oil in a skillet over medium heat. Add the pumpkin cubes and cook for about 5-7 minutes until tender. Season with salt, pepper, and honey (if using), stirring well to coat the pumpkin evenly.
- Add spinach and feta: Stir in the finely chopped baby spinach and cook for an additional 1-2 minutes until wilted. Remove the skillet from heat, then gently fold in the crumbled feta cheese to combine the filling ingredients without melting the cheese completely.
- Prepare the phyllo dough: Cut each phyllo dough sheet into approximately 10×10 cm squares. Brush each square lightly with melted butter to enhance flakiness and crispiness.
- Form the cups: Stack three phyllo squares on top of each other per cup, rotating each slightly to create a decorative star shape. Press the stacked squares carefully into the wells of a muffin tin, shaping them gently into cups.
- Fill the cups: Spoon the pumpkin, spinach, and feta mixture evenly into each phyllo cup, filling them generously but without overstuffing.
- Add garnish: Sprinkle pumpkin seeds or sesame seeds on top of each filled cup if desired, adding a crunchy texture and visual appeal.
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes until the phyllo cups are golden brown and crispy.
- Serve: Remove from oven and allow to cool slightly before serving warm as a delicious appetizer or snack.
Notes
- Handle phyllo dough carefully as it is delicate and dries out quickly; cover with a damp cloth when not in use.
- Honey is optional but adds a subtle sweetness that complements the savory feta and pumpkin.
- These cups can be made ahead and reheated lightly in the oven to maintain crispiness.
- For a vegan version, substitute feta with vegan cheese and use olive oil instead of butter for brushing.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.
