Spinach, Tomato, and Cheese Phyllo Cups Recipe

Introduction

These Easy Spinach Tomato Cheese Cups offer a delightful homemade twist on classic savory bites. Made with flaky phyllo dough and a flavorful mix of spinach, tomatoes, and cheeses, they are perfect for appetizers, snacks, or a light meal.

Ingredients

• 1 package Phyllo dough sheets (store-bought for easy, flaky, and crisp cups)
• 2 tablespoons Olive oil or melted butter (for brushing on the dough)
• 2 cups Fresh spinach (wilted slightly to keep freshness)
• 1 cup Cherry tomatoes (halved)
• 1 cup Mozzarella cheese (shredded)
• 1/2 cup Parmesan cheese (grated)
• 1 teaspoon Garlic powder or fresh garlic
• 1 teaspoon Salt
• 1 teaspoon Black pepper (freshly ground)
• 1 teaspoon Dried oregano or Italian seasoning
• 1 teaspoon Red pepper flakes (for heat)
• 1/4 cup Fresh basil leaves (torn and scattered on top)

Instructions

1. Step 1: Preheat the oven to 375°F and lightly brush a 12-cup muffin tin with olive oil or nonstick spray to prevent sticking.
2. Step 2: Lay one phyllo sheet on a clean surface, brush it with olive oil or melted butter, then top with a second sheet. Gently press this layered dough into each muffin cavity, forming cups.
3. Step 3: In a skillet over medium heat, sauté the fresh spinach with a pinch of salt until just wilted, about 1 to 2 minutes. Drain any excess moisture thoroughly.
4. Step 4: In a mixing bowl, combine the wilted spinach, halved cherry tomatoes, shredded mozzarella, grated Parmesan, garlic powder, oregano, salt, and black pepper. Mix well to evenly distribute the flavors.
5. Step 5: Spoon the filling evenly into each phyllo-lined cup, pressing gently to fill about three-quarters full for a sturdy bite.
6. Step 6: Bake the cups in the preheated oven for 12 to 15 minutes, until the edges turn golden brown and the cheese is bubbly and melted.
7. Step 7: Allow the cups to rest for 5 minutes in the muffin tin to set. Then, use a small spatula to carefully lift each cup out. Garnish with torn fresh basil leaves and serve warm.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the spinach mixture before filling.
• Substitute feta cheese for mozzarella and Parmesan for a tangier taste.
• If you prefer less heat, reduce or omit the red pepper flakes.
• To save time, use pre-wilted frozen spinach, properly thawed and drained.
• Brush each phyllo layer lightly with oil or butter to ensure they turn crispy and golden.

Storage

Store leftover cups in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5 to 7 minutes to restore crispness. These cups are best enjoyed warm and fresh but can also be served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach as a convenient alternative. Make sure to thaw it well and squeeze out excess moisture before mixing it into the filling.

Can these cups be made ahead of time?

You can prepare the filling and assemble the cups a few hours in advance, then refrigerate them before baking. For best crispness, bake them just before serving.

Spinach, Tomato, and Cheese Phyllo Cups Recipe

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★★★★★

4.7 from 103 reviews

• Author: Naomi
• Total Time: 30 minutes
• Yield: 12 cups 1x
• Diet: Vegetarian

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Description

These Easy Spinach Tomato Cheese Cups are a delightful homemade appetizer or snack featuring flaky phyllo dough filled with sautéed spinach, juicy cherry tomatoes, and a blend of mozzarella and Parmesan cheeses. Perfectly seasoned with garlic, oregano, and red pepper flakes, they bake up crispy and cheesy in under 30 minutes, making them an impressive yet simple dish to serve at any gathering.

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Ingredients

Scale 1x2x3x

Phyllo Dough

• 1 package Phyllo dough sheets (store-bought for easy, flaky, and crisp cups)
• 2 tablespoons Olive oil or melted butter (for brushing on the dough)

Filling

• 2 cups Fresh spinach (wilted slightly to keep freshness)
• 1 cup Cherry tomatoes (halved)
• 1 cup Mozzarella cheese (shredded)
• 1/2 cup Parmesan cheese (grated)
• 1 teaspoon Garlic powder or fresh garlic
• 1 teaspoon Salt
• 1 teaspoon Black pepper (freshly ground)
• 1 teaspoon Dried oregano or Italian seasoning
• 1 teaspoon Red pepper flakes (for heat)
• 1/4 cup Fresh basil leaves (torn and scattered on top)

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Instructions

1. Prepare the Muffin Tin: Preheat your oven to 375°F (190°C). Lightly brush a 12-cup muffin tin with olive oil or use a nonstick spray to ensure the phyllo cups don’t stick during baking.
2. Shape the Phyllo Cups: Lay one sheet of phyllo dough on a clean surface and brush it lightly with olive oil or melted butter. Place another sheet on top and brush again. Gently press the layered sheets into each muffin cavity, forming the cup shapes that will hold the filling.
3. Sauté the Spinach: Heat a skillet over medium heat. Add the fresh spinach along with a pinch of salt and sauté until just wilted, about 1 to 2 minutes. Drain any excess moisture to prevent sogginess in the cups.
4. Mix the Filling: In a mixing bowl, combine the wilted spinach, halved cherry tomatoes, shredded mozzarella, grated Parmesan, garlic powder, dried oregano, salt, black pepper, and red pepper flakes. Stir well to evenly distribute the ingredients and seasonings.
5. Fill the Phyllo Cups: Spoon the prepared filling into each phyllo-lined muffin cup, filling them about three-quarters full. Press gently to pack the ingredients neatly into the cups.
6. Bake: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, or until the edges of the phyllo are golden brown and the cheese has melted and is bubbly.
7. Rest and Serve: Allow the cups to rest in the tin for 5 minutes after baking to set. Then, carefully lift each cup out with a small spatula. Garnish with torn fresh basil leaves and serve warm for the best flavor and texture.

Notes

• To prevent the phyllo dough from drying out, keep the sheets covered with a damp cloth while working.
• If fresh garlic is preferred over garlic powder, mince finely and sauté briefly with the spinach for more flavor.
• For a spicier kick, adjust the amount of red pepper flakes to taste or omit for a milder version.
• These cups can be made ahead and reheated gently in the oven before serving.
• Substitute cheeses or add other vegetables like mushrooms or bell peppers for variety.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean

Keywords: spinach cups, cheese cups, phyllo dough recipe, appetizer, vegetarian, baked snacks, tomato cheese cups, easy party food