Best Spinach Phyllo Cups Recipes

SPINACH PHYLLO CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• Bake in preheated oven until hot, 6 to 8 minutes.

SPINACH AND GOAT CHEESE PHYLLO CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine goat cheese, eggs, and Parmigiano-Reggiano cheese in a medium bowl with a spoon or fork. Add spinach and season with salt and pepper.
• Space phyllo cups evenly on an ungreased cookie sheet. Spoon 1 heaping teaspoonful of the cheese mixture into each cup, pressing a bit to fit it in; mixture will not expand during baking.
• Bake in the preheated oven until filling is hot and phyllo cups are lightly browned, 10 to 12 minutes. Serve warm.

CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS

Steps:

• Preheat oven to 400 degrees F.
• Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
• To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
• To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

SPINACH SOUFFLE-PHYLLO CUPS

Steps:

• Preheat oven to 350 degrees F.
• Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets. Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
• Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper. Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 6 minutes. Serve hot.

ARTICHOKE, SPINACH AND SUN-DRIED TOMATOES IN PHYLLO CUPS

Steps:

• (1) Thaw the chopped spinach in a colander. Press the spinach to remove any excess water. Drain the artichokes and chop. Drain and chop the sun-dried tomatoes. (2) In a medium bowl, place the spinach, artichokes, and tomatoes. Add the grated Parmesan cheese and mayonnaise. Stir to combine. (3) Preheat the oven to 350°F. Prepare 4 mini-muffin pans by brushing the inside of each well with some of the melted butter. (4) Prepare the phyllo cups by placing one sheet of phyllo dough on a working surface. Dot the surface with melted butter using a brush. Layer a second sheet on top, and dot with butter. Repeat until there are five sheets of phyllo dough stacked. Brush the entire surface of the last layer. (5) With a 3-inch round biscuit cutter, cut out circles. Place each circle in the well of a mini-muffin pan tucking and pleating to fit. (6) Fill each phyllo cup with the prepared filling. Bake in a 350°F oven for 20-22 minutes until the phyllo is nicely golden and filling set. Serve warm or at room temperature.

ARTICHOKE, SPINACH, AND TOMATO PHYLLO CUPS

Steps:

• (1) Thaw the chopped spinach in a colander. Press the spinach to remove any excess water. Drain the artichokes and chop. Drain and chop the sun-dried tomatoes. (2) In a medium bowl, place the spinach, artichokes, and tomatoes. Add the grated Parmesan cheese and mayonnaise. Stir to combine. (3) Preheat the oven to 350°F. Prepare 4 mini-muffin pans by brushing the inside of each well with some of the melted butter. (4) Prepare the phyllo cups by placing one sheet of phyllo dough on a working surface. Dot the surface with melted butter using a brush. Layer a second sheet on top, and dot with butter. Repeat until there are five sheets of phyllo dough stacked. Brush the entire surface of the last layer. (5) With a 3-inch round biscuit cutter, cut out circles. Place each circle in the well of a mini-muffin pan tucking and pleating to fit. (6) Fill each phyllo cup with the prepared filling. Bake in a 350°F oven for 20-22 minutes until the phyllo is nicely golden and filling set. Serve warm or at room temperature. Do-Ahead Steps: (1) Mix the filling up to one day ahead of time and store in the refrig

RICOTTA SPINACH MINI PHYLLO CUPS

Steps:

• 1. Preheat oven 350 degrees. Squeeze the spinach dry.
• 2. Mix all ingredients except phyllo shells.
• 3. Fill each shell with spinach mixture. Place on cookie sheet. Sprinkle parmesan overtop. Bake 20 min.