Crispy Phyllo Cups with Spinach & Feta

Ingredients

• 8 sheets phyllo dough
• 4 tbsp butter, melted
• 4 cups fresh spinach
• 2 cloves garlic cloves, minced
• ¾ cup feta cheese, crumbled
• ¼ tsp salt
• ⅛ tsp black pepper

Instructions

1. 1

   Preheat oven to 375°F. Brush a 12-cup muffin tin with melted butter.

2. 2

   Stack 2 phyllo sheets, brush the top with butter. Press into a muffin cup, letting edges flare up. Repeat with remaining phyllo and 6 more cups.

3. 3

   Bake cups until golden and crispy, 8–10 minutes. Remove and cool slightly.

4. 4

   Heat remaining butter in a large skillet over medium-high. Add garlic and cook until fragrant, 30 seconds.

5. 5

   Add spinach and cook, stirring often, until wilted and any liquid evaporates, 2–3 minutes.

6. 6

   Stir in feta, salt, and pepper. Spoon filling into phyllo cups. Serve warm.

Tools you’ll need

• 12-cup muffin tin
• pastry brush
• large skillet
• oven

More recipes like this

• 

  Crispy Phyllo Cups with Creamy Herb Filling

  35 min

• 

  Crispy Phyllo Cups with Herbed Ricotta & Roasted Vegetables

  45 min

• 

  Crispy Phyllo Cups with Herbed Ricotta and Roasted Tomatoes

  45 min

• 

  Crispy Phyllo Cups with Creamy Mushroom Filling

  40 min