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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
