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Pumpkin Feta Phyllo Cups Recipe

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4.5 from 3 reviews

Delight in these Pumpkin Feta Phyllo Cups, a flavorful and elegant appetizer combining tender pumpkin, creamy feta, and fresh spinach nestled in crispy, buttery phyllo pastry. Perfect for parties or a tasty snack, these cups bring a beautiful blend of sweet and savory notes with a lovely crunch from optional seeds on top.

Ingredients

Phyllo Dough

  • 6 sheets phyllo dough
  • 2-3 tbsp melted butter for brushing

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)

Garnish (Optional)

  • Pumpkin seeds or sesame seeds for garnish

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the phyllo cups.
  2. Sauté pumpkin: Heat 1 tbsp olive oil in a skillet over medium heat. Add the pumpkin cubes and cook until tender, about 7 minutes. Season with salt, pepper, and add honey if using, stirring to combine.
  3. Cook spinach and combine filling: Add the finely chopped baby spinach to the skillet and cook for 1-2 minutes until wilted. Remove from heat and gently mix in the crumbled feta cheese to create the filling.
  4. Prepare phyllo cups: Cut phyllo sheets into 10×10 cm squares. Brush each square with melted butter. Stack three squares, rotating each slightly to form a star shape, then press them into a muffin tin to shape cups.
  5. Fill phyllo cups: Spoon the pumpkin, spinach, and feta filling evenly into each phyllo cup.
  6. Add garnish: Sprinkle pumpkin seeds or sesame seeds on top of each filled cup for texture and decoration, if desired.
  7. Bake: Place the muffin tin in the preheated oven and bake the phyllo cups for approximately 15-20 minutes or until golden and crisp.
  8. Serve: Remove from oven and let cool slightly before serving warm as an appetizer or snack.

Notes

  • Brush phyllo carefully and work quickly to prevent sheets from drying out.
  • The honey is optional, but adds a nice hint of sweetness that complements the savory feta and pumpkin.
  • You can substitute baby spinach with kale or swiss chard for a slightly different flavor.
  • For a vegetarian diet, ensure feta cheese is suitable; this recipe is vegetarian but not vegan.
  • Phyllo dough thins out quickly—keep unused sheets covered with a damp towel.

Find it online: https://sweetworldtastes.com/pumpkin-feta-phyllo-cups-recipe/