These Creamed Spinach and Feta Phyllo Cups are one of my favorite appetizer recipes to date! They can be ready in just under 15 minutes! I have no doubt they will quickly become your favorite make-ahead appetizer for any party or gathering!
- 2 Cups (16 oz.) Frozen Chopped Spinach (defrosted and drained)
- 3oz. oz. Good Feta
- 1 Medium White Onion Finely Diced
- 1 Large Garlic Clove
- 3 Tbsp. Heavy Cream
- 1/4 Tsp. Nutmeg
- 1/8 Tsp. Salt
- 1/8 Tsp. Pepper
- 1/4 Cup Olive Oil
Saute onions in the oil over medium-low heat until translucent. (About 7-9 minutes.) Do not brown. You just want to cook them through and bring out their sweetness.
Add minced garlic and saute for 1 minute.
Turn up heat to high and add defrosted spinach, salt, pepper, nutmeg and cream. After another minute, take off heat. *If mixture looks dry, add more cream! Keep it mind, It will dry out a bit more as it bakes.
Break 2 1/2 oz. feta cheese into small chunks and combine with spinach mixture. (leave some aside for topping)
Fill pre-baked phyllo cups nice and full and top with more feta crumbles. Serve right away OR store in your fridge or freezer and reheat for 5-10 minutes at 350 F.
*If making your OWN phyllo cups, use a mini muffin tin and add your phyllo rounds to each tin. Fill then bake for 15-20 minutes at 350 F or until edges are golden brown.
Tips
- The pre-made phyllo cups do not need to be baked however I will often throw them in the oven for 5 minutes after filling, just to get them extra crispy.
- If you are making your own phyllo cups, you will a mini muffin tin and will need to bake these for at least 15 minutes or until edges have browned.
- You can freeze these with the spinach filling in them and have them ready to serve at any time! Just pop them in the oven at 350 F to warm them up.
- If you are transporting these to another location/house, I recommend using waxed paper or aluminum foil in between each layer of cups. This way you can stack your cups in one container.