Spinach Phyllo Cups

serve with:
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  • melted butter, to grease
  • 10 ounce (283 g) package frozen chopped spinach, thawed
  • 2 cups (180 g) feta, crumbled
  • 15 ounces  (425 g) ricotta cheese
  • 1 red onion, minced
  • 2 tablespoons (30 ml) chopped fresh dill
  • 3 teaspoons (15 ml) lemon zest
  • 4 eggs, lightly whisked
  • 1 package phyllo pastry
  • ½ cup (120 g) butter, melted


Preheat oven to 350°F/176.67°C. Brush 48 mini-muffin pans with butter.

Place spinach in a sieve and use your hands to squeeze out as much excess liquid as possible.  

Combine the spinach, feta, ricotta, red onion, dill and lemon rind in a large bowl.  Add the egg and stir until well combined. Season with salt and pepper.

Place the phyllo sheets on a clean work surface. Cut each phyllo sheet crossways into 4 pieces. Place the phyllo pieces in a stack and cut the stack in half crossways to make 48 pieces. Cover with a clean tea towel, then a damp tea towel (this prevents the phyllo from drying out). 

Brush 1 phyllo piece with butter and place it in the base of 1 prepared pan, allowing the corners to extend over the top of the pan. Repeat with 5 phyllo pieces, rotating them slightly, to completely cover the side of the pan. Repeat with remaining phyllo and butter to line remaining prepared pans.

Spoon the spinach mixture among the phyllo cases. 

Bake for 40-45 minutes until phyllo is golden brown.


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