Reviewed: Nov. 7, 2009

Absolutely delightful! Made these for a birthday party last night and they were gone in no time. Everyone wanted the recipe. After reading reviews, I made the following changes: added more garlic, used Garlic/Feta Herb (6 oz pkg), added 1/2 cup grated Parmesan cheese to mixture, topped with finely diced Roma tomatoes (used 2) and topped with shredded Moz. cheese. Next time I will buy four boxes of the phyllo shells because three is not enough. Will be making this recipe in the near future.

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Cora

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Reviewed: Sep. 28, 2009

These are so good. I made them for a party and they were very well received. I added 3/4 teaspoon of salt and some chicken to the original ingredients. I stuffed the shells and sprinkled them with some diced tomatoes and an Italian 3 cheese blend before baking. Excellent!!

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Kristen

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

If I could give this recipe more than 5 stars, I would. I made some changes based on the advice I found here and the results were STELLAR: 1.) Use Garlic/Herb Feta. 2.) Doubled the amount of fresh garlic used (we love garlic at our house) 3.) Add a half cup of Parmesan to the mixture. 4.) Diced Roma tomatoes on top of the mixture after it's in the shells (but BEFORE baking) 5.) Shredded mozzarella on top of the tomatoes. These changes resulted in an absolutely delicious winner of a recipe that is on my permanent keep list.

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Nissa G

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 2, 2009

A little bland as is....Add extra garlic and parm cheese as many have suggested OR try my really easy version: I buy 2 packages Stauffers Spinach Souffle. Let them defrost, add garlic salt for some zing and spoon into the phyllo cups. Bake about 12-15 minutes at 375. EASY, VERY TASTY, and CHEAPER!

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AMOMMEE

Cooking Level: Expert

Home Town: Kearny, New Jersey, USA

Living In: Easton, Pennsylvania, USA

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Reviewed: Apr. 18, 2009

The taste was good and very easy to make. I might add an extra egg next time but one thing I would suggest if you buy the frozen chopped spinach is to chop it up into finer pieces since it was a little stringy when I made it. And what makes phyllo cups so expensive anyway? Yikes.

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gardenmama

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Reviewed: Apr. 5, 2009

These were very good. I served them with the Spicy Seafood Shell Appetizers from this site and it made a pretty presentation. I made both fillings in the morning and filled the cups just before guests arrived. Next time I make them, I will add minced onion and a bit more garlic. So easy!

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jan. 2, 2009

I only gave this four stars b/c I did make some adjustments per the other reviews, however, after making the adjustments it was definately a 5 star recipe. I added parmesan cheese and 3 cloves of garlic (although if you don't love garlic 2 cloves would be enough). When I removed them from the oven I topped half with diced tomoato and the other half with bacon. My guests on NYE gobbled them up as soon as I put them down!

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TRACI8878

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Dec. 16, 2008

I used 3 cloves of garlic and added parmasan cheese. I made these 2 days in a row for different parties, everyone loved them. The plate was empty in about 10 min.

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jane

Home Town: Peabody, Massachusetts, USA

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Reviewed: Dec. 13, 2008

I just made these for a party tonight. Absolutely delicious! I added the bacon and shallots suggested by ChaChaChia and also used the tomato and basil feta.

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K. Julien

Cooking Level: Expert

Living In: White Lake, Michigan, USA

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Reviewed: Dec. 12, 2008

As another user noted, these are an excellent starting point and I have had tremendous success with making them. I've always added a bit of cream cheese and fresh garlic. I've also done a version with artichoke hearts and parmesan. They are soooo easy and are always a big hit. I think next time I may try the sundried tomatoes another user mentioned - yum...

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SQUASHBLOSSOMGIRL

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 12, 2008

I made these for a baby shower and they were great. I used Mediterranean herb flavored feta for a little extra flavor. Everyone loved them! Thanks!

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danib

Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 13, 2008

Delicious! I added some sundried tomato and a little bit of basil. Yummy! Very quick and easy. I just took them to a party and got lots of compliments.

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CLEO

Cooking Level: Intermediate

Living In: Reading, Pennsylvania, USA

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Reviewed: Aug. 19, 2008

Wasn't that impressed with these they where kinda bland

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tequilalizzie

Cooking Level: Beginning

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Reviewed: Mar. 16, 2008

These were good but everyone thought they needed more sauce. I would add a little mayo to moisten them.

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ttamborino

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Reviewed: Feb. 27, 2008

This turned out really good! I cut up about 5 strips of bacon into little tiny strips, minced 8 garlic cloves finely, minced 4 shallots finely and sautee it in a wok. Then threw in 16 oz. spinach (squeezing the life out of it first). Turn off the stove and added 5 oz. garlic & herb feta cheese and 1/2 of grated parmesan cheese. While the oven is preheating, I filled 15 mini phyllo cups (one package) with the filling, added diced tomato on top, and topped it off with mozzerella cheese. Baked it for about 8-9 mins. at 350 to melt the cheese and get the phyllo cups crisp! OMG, can't tell you how delicious it was! I made 30 cups in all but still have enough filling for another 15 cups which I'll be back in the store picking more up tomorrow! Thanks for the sharing this great recipe!

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ChaChaChia

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

Simple and very tasty. I did tweak it a bit(not that you need to).I Added two eggs, some finely chopped and sauteed mushrooms, finley chopped black olives,a teaspoon of crushed oregano,some black pepper and sprinkled the tops with some parmesan cheese. Excellant, Thanks !!!

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BREAD4LIFE

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Reviewed: Apr. 14, 2007

More like 4.5 stars. An excellent starting point. I added some onion powder and Cavendar's Greek Seasoning to the spinach mixture--next time I will use the tomato and basil crumbled feta. They tasted wonderful, reminded me of spanikopita from my fave Greek restaurant in town. These are easy and quick to prepare and taste wonderful...a definite addition to my regular rotation of appetizers!

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SUNSHINE6420

Cooking Level: Expert

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Reviewed: Mar. 29, 2007

Well, I decided to use this recipe to go with a pasta dish that we were having with dinner. I thought that 30 to 40 of these little guys would be way to much but I figured we would eat them as left overs anyway. Well they came out absolutely perfect. I chop my garlic so that its in fairly large chunks and I basically doubled the amount because we love garlic so much. These things had the perfect blend of flavors and we ended up eating all of them with the meal. I give this recipe 5 stars for being quite simple, quick to make, and having wonderful flavor. A great appetizer or even just a healthy snack on rainy afternoons.

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DD2146

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Feb. 4, 2007

These were dry and bland even after I added more seasoning. Will not make again.

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DENTJE

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 17, 2007

This was a very easy recipe but I thought it was kind of bland. I might add some other ingredients next time like philly cream cheese.

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DCS12

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