Spanakopita in Pastry Cups

Delight your taste buds with these irresistible Spanakopita in Pastry Cups—a modern, bite-sized twist on the classic Greek dish! Made with layers of buttery, golden-baked phyllo pastry, these individual cups are filled with a savory spinach and feta mixture, harmonized with aromatic garlic, fresh dill, and a touch of onion. Perfect for parties, appetizers, or a light snack, this recipe combines simplicity and elegance with easy prep and just 25 minutes in the oven. Serve warm or at room temperature for a crowd-pleasing treat that boasts flaky texture and vibrant Mediterranean flavors. Ideal for entertaining, these spanakopita cups will quickly become a favorite on your menu.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 8 sheets frozen phyllo pastry sheets
• 6 tablespoons unsalted butter, melted
• 4 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 0.5 cup diced onion
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh dill, chopped
• 1 large egg
• 2 cloves garlic, minced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper, freshly ground

Directions

Step 1

Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.

Step 2

In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

Step 3

Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.

Step 4

Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

Step 5

In a large mixing bowl, combine the cooked spinach mixture, crumbled feta, chopped dill, egg, salt, and black pepper. Stir until well combined.

Step 6

On a clean work surface, lay out one sheet of phyllo pastry. Brush it lightly with melted butter and layer another sheet on top. Repeat until you have 4 sheets stacked. Repeat the process with the other 4 sheets to make two stacks.

Step 7

Cut each phyllo stack into 6 equal squares, for a total of 12 squares.

Step 8

Press each phyllo square gently into a muffin tin cup to form a pastry shell, letting the edges ruffle naturally.

Step 9

Spoon the spinach and feta filling evenly among the 12 phyllo cups.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crispy.

Step 11

Remove from the oven and let cool in the tin for 5 minutes. Carefully transfer the cups to a serving plate and serve warm or at room temperature.

Nutrition Facts

Serving size	(964.9g)

Amount per serving	% Daily Value*
Calories	2329.1

Total Fat 165.9g	0%
Saturated Fat 83.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 605.5mg	0%
Sodium 4981.9mg	0%
Total Carbohydrate 148.7g	0%
Dietary Fiber 7.3g	0%
Total Sugars 8.2g
Protein 65.6g	0%

Vitamin D 53.8IU	0%
Calcium 1485.0mg	0%
Iron 13.6mg	0%
Potassium 1842.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 11.2%

Carbs: 25.3%