These Mini Spinach Feta Phyllo Cups with Dill are an easy holiday appetizer made with crisp phyllo shells, creamy spinach, salty feta, garlic, and fresh herbs.
Each bite has a flaky golden shell and a savory filling that feels rich without being too heavy.
They are quick to assemble, easy to serve, and ideal for Thanksgiving, Christmas, brunch, cocktail parties, or any gathering where you want a warm appetizer that looks elegant with minimal effort.
Why You Will Love This Recipe
- The phyllo shells become crisp and golden.
- Spinach and feta create a classic savory combination.
- Fresh dill adds brightness.
- The individual portions are easy to serve.
- The recipe comes together quickly.
- They can be partially prepared ahead.
- They work well for holiday parties and brunch.
- They are easy to double for a larger crowd.
Ingredients
For the Filling
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups fresh baby spinach
- 4 oz cream cheese, softened
- ¾ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped green onions
- 1 teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon black pepper
- Pinch of salt, if needed
For the Cups
- 24 mini phyllo shells
- 2 tablespoons extra crumbled feta for topping
- Extra fresh dill for garnish
- Cracked black pepper
🍳 Step-by-Step Masterclass Instructions
Yield: 24 mini phyllo cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Arrange the mini phyllo shells on a baking sheet.
Step 2: Cook the Garlic
Heat the olive oil in a skillet over medium heat.
Add the minced garlic and cook for approximately 30 seconds until fragrant.
Do not let it brown.
Step 3: Wilt the Spinach
Add the baby spinach to the skillet.
Cook for about 2–3 minutes, stirring frequently, until wilted.
Step 4: Remove Excess Moisture
Transfer the cooked spinach to a cutting board or bowl.
Allow it to cool slightly.
Squeeze out as much excess moisture as possible, then chop finely.
Masterclass Tip: Removing moisture is essential. Wet spinach can make the phyllo cups soggy.
Step 5: Make the Filling
Add the chopped spinach to a mixing bowl.
Add:
- Cream cheese
- Feta
- Dill
- Green onions
- Lemon juice
- Lemon zest
- Black pepper
Mix until evenly combined.
Step 6: Taste and Adjust
Taste the filling.
Add a small pinch of salt only if needed, since feta is already salty.
Step 7: Fill the Phyllo Shells
Spoon the spinach-feta mixture into each phyllo shell.
Fill them generously but avoid overpacking.
Step 8: Add Extra Feta
Sprinkle a small amount of crumbled feta over each cup.
Step 9: Bake
Bake for approximately 12–15 minutes.
The filling should be hot and the edges of the phyllo should be crisp and golden.
Step 10: Check the Tops
If you want a little extra color, bake for another 1–2 minutes.
Watch closely because phyllo browns quickly.
Step 11: Rest Briefly
Remove the tray from the oven.
Let the cups rest for about 3 minutes.
Step 12: Garnish
Top with fresh dill and a little cracked black pepper.
Add a touch of lemon zest if desired.
Step 13: Serve
Serve warm.
The finished cups should have crisp flaky shells, creamy spinach filling, salty feta, fresh dill, and a light lemon-garlic finish.
🔒 Storage & Reheating Tips
Refrigerator: Store leftover phyllo cups in an airtight container for up to 2 days.
Best reheating method: Reheat in a 350°F (175°C) oven for 5–7 minutes until hot and crisp.
Air fryer: Reheat at 325°F (165°C) for 3–4 minutes.
Microwave: Not recommended if you want to preserve the crisp pastry texture.
Make ahead: Prepare the spinach-feta filling up to 1 day ahead and refrigerate separately.
Best assembly timing: Fill the phyllo shells shortly before baking so they remain crisp.
Freezing: Freeze baked and cooled cups for up to 1 month. Reheat directly from frozen in the oven.
Crispness tip: Avoid covering warm phyllo cups tightly, as trapped steam will soften the shells.
