Spinach Phyllo Cups Recipe - Allrecipes.com
Spinach Phyllo Cups Recipe
  • READY IN 21 mins

Spinach Phyllo Cups

Recipe by  

"This is so easy and great for parties!"

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Ingredients Edit and Save

Original recipe makes 45 pieces Change Servings
  • PREP

    15 mins
  • COOK

    6 mins

    21 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix the egg, garlic, and feta in a large bowl. Stir in the spinach. Place the phyllo shells on flat baking sheets, and fill with the spinach mixture.
  3. Bake in preheated oven until hot, 6 to 8 minutes.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Jul 05, 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!

Jul 14, 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.

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.

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 !!!

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...

Nov 19, 2006

These were delicious; I served them with Francis Coppola Pinot Noir and it was a perfect combination. I used garlic & herb crumbled feta and still added the fresh garlic. Very tasty! I will make these again!

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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  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 386 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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