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October 29, 2013

Recipe for spinach and feta phyllo cups {vegetarian}

Spinach and feta phyllo cups, a quick and easy appetizer.

Mini phyllo cups just might be the best thing that ever happened to appetizers. To be honest, apps aren't really my thing; give me a bowl of hummus or salsa and something to dip, and I'm all set. However, every now and then, especially during the holiday season, I like to present my guests with something a bit more, well... polished, and that's when I turn to phyllo cups. I always have a few boxes stashed in the freezer; each box contains fifteen little cups, which means you don't need a lot of filling, and you can make multiple batches without much more effort. These spinach and feta phyllo cups are one-bite treats (or, for the very dainty, two bites), and offer a burst of flavor without a heavy filling. It takes less time to put them together than it takes to preheat the oven. How easy is that?

Spinach and feta phyllo cups.

Spinach and feta phyllo cups

From the pantry, you'll need: Egg, nutmeg, feta cheese, mini phyllo shells, kosher salt, fresh black pepper.

Makes 15; can be multiplied.

Ingredients

1 package mini phyllo cups (15 pieces), defrosted
1/2 cup frozen spinach, defrosted
2 Tbsp crumbled feta cheese
2 Tbsp fat-free cottage cheese
Pinch ground nutmeg
Pinch kosher salt
Pinch fresh black pepper
1 egg

Directions

Preheat the oven to 350°F. Line a small rimmed baking sheet with a Silpat (silicone mat) or parchment paper. Set the phyllo cups on the baking sheet.

Squeeze all of the water out of the spinach by twisting it in a clean towel over the kitchen sink. The half cup of spinach will shrink by half, to approximately 1/4 cup. Roughly chop the spinach on a cutting board.

Toss the spinach and remaining ingredients into a mixing bowl, and use a wooden spoon to combine (you'll have to break up the ingredients a bit to get everything incorporated).

Evenly distribute the filling in the phyllo cups; a teaspoon works well for this.

Bake for 12 minutes, until the filling is set.

Serve hot.

[Printer-friendly recipe.]


More savory egg fillings you can use in phyllo cups:
One-bite vegetable quiche
Herb and ricotta frittata
Lobster, corn and basil quiche
Zucchini, bacon and feta quiche
Leek and mushroom quiche

Other recipes that use these pantry ingredients:
Spinach-feta quinoa cakes, from Panini Happy
Spinach feta risotto, from Ezra Pound Cake
Scrambled egg wrap with spinach, tomato and feta cheese, from Cookin' Canuck
Kale and feta breakfast casserole, from Kalyn's Kitchen
Scrambled eggs with sun-dried tomatoes and feta, from eCurry

Comments

Lydia,
I need to look for these cups. I was thinking about putting beet and goat cheese spread into gyoza/round won ton wrappers tucked into my mini muffin pan, but perhaps these cups would be even easier.
Thanks!

Kirsten, look in the freezer section in your supermarket. A beet filling would be lovely!

I love having these mini filo cups in the freezer at any given time for quick appetizers. I have even used them for tassies.

Bellini, I have some pecans in my freezer along with the pastry cups, so perhaps tassies are in my future!

I love tiny food - and I probably eat more of it for exactly that reason! Anything that makes the preparation of appetizers easier is perfect in my book!

TW, I wish I had the knack for making really elegant tiny food. I don't, so these phyllo cups help me up my game by doing the "elegant" part for me.

I haven't worked with phyllo much, but these little bites sound absolutely delicious!

These look wonderful. Pinning!

Kalyn, these little frozen phyllo cups are so much easier than making from scratch, and almost anything you put in them looks great.

Teresa, thanks so much. Hope you try them.

Lydia, these sound perfect for a gathering I'm supposed to bring a little something for. Bookmarking - thanks!

Jeanette, I love how easy it is to multiply this recipe and make a large tray of phyllo cups. Enjoy!

Isn't everything better in Phyllo cups! try mini quiches!

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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