Delightful Pumpkin Feta Phyllo Cups featuring tender sautéed pumpkin, fresh baby spinach, and crumbled feta wrapped in crispy, buttery phyllo dough. Perfect as a savory appetizer or elegant snack with optional honey sweetness and nutty seed garnish.
Total Time:35 minutes
Yield:12 cups
Ingredients
Phyllo Cups
6 sheets phyllo dough
2-3 tbsp melted butter for brushing
Pumpkin seeds or sesame seeds for garnish (optional)
Filling
200 g pumpkin, peeled and cut into small cubes
1 cup baby spinach, finely chopped
100 g feta cheese, crumbled
2 tbsp olive oil
Salt and pepper to taste
1 tbsp honey (optional)
Instructions
Preheat Oven: Preheat your oven to 180°C (350°F) ensuring it reaches the correct temperature before baking.
Sauté Pumpkin: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the pumpkin cubes and sauté until tender, approximately 7 minutes. Season with salt, pepper, and honey if using; stir well to combine the flavors.
Cook Spinach and Combine: Add the finely chopped baby spinach to the skillet and cook for 1-2 minutes until wilted. Turn off the heat, then gently fold in the crumbled feta cheese to create the filling mixture.
Prepare Phyllo Squares: Cut the phyllo dough sheets into approximately 10×10 cm squares. Brush each square lightly with melted butter to ensure crispiness and flavor.
Shape Phyllo Cups: Stack three buttered phyllo squares on top of each other, rotating each slightly to form a star shape. Press the stacked squares firmly into the cups of a muffin tin, shaping them carefully to hold form.
Fill Cups: Spoon the pumpkin, spinach, and feta filling into each phyllo cup evenly, filling them to just below the edge.
Add Garnish: Sprinkle pumpkin seeds or sesame seeds on top of each filled cup if desired for extra texture and visual appeal.
Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes until the phyllo cups are golden brown and crispy.
Serve: Remove from the oven and allow to cool slightly before carefully removing the phyllo cups from the tin. Serve warm or at room temperature.
Notes
Use fresh phyllo dough and keep it covered with a damp towel to prevent drying out while working.
For a vegan version, substitute feta cheese with a plant-based cheese alternative.
Adjust seasoning to taste, especially when using honey as it adds sweetness.
Brush phyllo sheets generously but not excessively with melted butter to ensure crisp texture.
These phyllo cups can be made ahead and stored in an airtight container for up to 1 day; reheat briefly before serving.
