These Spinach Phyllo Cups are the perfect appetizer that’s guaranteed to impress! With flaky, golden phyllo shells filled with a creamy, cheesy spinach mixture, they’re the ultimate crowd-pleaser for parties, holidays, or anytime snacking.
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Before You Get Started / Kelley’s Tips
- Don’t overfill the cups. Phyllo cups are delicate, so avoid overfilling them to prevent spilling.
- Use fresh spinach. Fresh spinach wilts quickly and I prefer it for this recipe, but frozen spinach (thawed and drained) also works in a pinch.
- Serve them fresh. These are definitely best enjoyed when they are warm and crispy straight out of the oven.
Ingredients Needed
- Phyllo Cup Shells: These delicate, flaky shells make the perfect base for holding the creamy spinach filling. They also have an irresistible crunch!
- Onion: Yellow or sweet onions work best here for their mild flavor when sautéed.
- Garlic: Freshly minced garlic is key for the best flavor—don’t skimp on it!
- Spinach: Fresh (or frozen spinach) provides a vibrant, earthy flavor and a boost of nutrients!
- Sour Cream: Adds a tangy creaminess that balances the richness of the cheeses.
- Cream Cheese: Softened cream cheese blends easier—let it sit at room temperature for about 30 minutes before mixing.
- Cheddar Cheese: The sharper the cheddar, the more flavor you’ll get. White cheddar also works great too!
- Parmesan Cheese: Freshly grated parmesan is worth it for its nutty, savory punch. I find that pre-grated can be a bit dry.
How to Make Spinach Phyllo Cups
- Cook the Onions, Spinach, and Garlic: Heat olive oil in a large skillet over medium high heat. Add in onions and saute for 3-4 minutes. Add in spinach and cook until wilted, 2-3 minutes. Stir in garlic and cook for an additional minute.
- Add Spinach and Cheeses to a Bowl: Transfer spinach mixture to a large bowl along with the sour cream, cream cheese, cheddar cheese and parmesan cheese. Mix Until Combined.
- Bake the Spinach Phyllo Cups: Arrange phyllo cups on a baking sheet. Divide the spinach mixture between the phyllo cups. Bake for 10 minutes or until bubbly and warmed through.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can make the spinach mixture up to a day in advance and store it in the refrigerator. Assemble and bake the phyllo cups just before serving for the best crispy texture.
What if I can’t find phyllo cups?
You can use mini puff pastry shells or even bake your own phyllo cups using phyllo sheets and a mini muffin tin.
Can I use different cheeses?
Feta, gruyere, or mozzarella can be swapped in for cheddar or parmesan, depending on your taste preferences.
Can I add other ingredients to the filling?
Sure! Chopped artichokes, crumbled bacon, or sun-dried tomatoes make excellent additions.
How do I prevent the phyllo cups from getting soggy?
Avoid overfilling, and bake just before serving. If you need to prep ahead, slightly underbake them, then reheat before serving.
Spinach Phyllo Cups
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Ingredients
- 30 phyllo cup shells
- 1 tbsp olive oil
- 1/2 large onion, sliced thin
- 3 cloves garlic, minced
- 2 cups spinach
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup parmesan cheese, grated
- salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium high heat.Add in onions and saute for 3-4 minutes.Add in spinach and cook until wilted, 2-3 minutes.Stir in garlic and cook for an additional minute.
- Transfer spinach mixture to a large bowl along with the sour cream, cream cheese, cheddar cheese and parmesan cheese.
- Mix until combined.
- Arrange phyllo cups on a baking sheet.Divide the spinach mixture between the phyllo cups.Bake for 10 minutes or until bubbly and warmed through.
- Serve immediately and enjoy!
Notes
Nutrition Information
Did You Make This?
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