Crispy Spinach and Ricotta Stuffed Phyllo Cups Recipe Appetizers
I just made these fantastic little bites, and they were an absolute hit! The combination of flaky phyllo dough with a creamy, savory spinach and ricotta filling is simply irresistible. They look so elegant, yet they are surprisingly easy to put together.
After perfecting these, I feel ready to tackle something more complex. If you’re like me and always looking for new ideas, you might want to explore our guide for a Grilled Halloumi Cheese with Watermelon Recipe next for a fun dinner challenge.
What You’ll Need for These Savory Bites
The magic of this recipe lies in using fresh, quality ingredients to create a rich and flavorful filling. Here’s a breakdown of what you need and why it works so well.
- 1 cup fresh spinach, finely chopped – Using fresh spinach provides a better texture and flavor. If you must use frozen, ensure it’s completely thawed and squeezed dry to avoid a watery filling.
- ½ cup ricotta cheese – This is the creamy base of our filling. Whole milk ricotta will give you the richest results.
- ¼ cup crumbled feta cheese – Feta adds a salty, tangy kick that beautifully contrasts with the creamy ricotta.
- ¼ cup shredded mozzarella cheese – For that perfect, gooey cheese pull. Grating your own from a block is always better as pre-shredded cheese has anti-caking agents.
- 1 large egg – This acts as a binder, helping the filling set perfectly as it bakes.
- 1 garlic clove, minced – Freshly minced garlic adds a pungent, aromatic depth that you can’t get from powder.
- 1 tsp dried oregano – Adds a classic Mediterranean herb flavor that complements the spinach and cheese.
- ½ tsp nutmeg (optional) – A secret weapon! A little nutmeg enhances the savory flavors of the cheese and spinach.
- Salt and pepper to taste – Season as you go to get the balance just right.
- 24 mini phyllo shells – Store-bought shells are a fantastic time-saver and provide a consistently crispy cup.
- Grated Parmesan cheese (for garnish) – Adds a final salty, nutty flavor on top.
- Fresh parsley or dill, chopped (for garnish) – Brings a touch of freshness and color to the finished bites.
Note: This recipe yields approximately 24 mini cups, serving about 4-6 people as an appetizer.
Cooking Time
Get these delicious appetizers ready in under an hour with this simple timeline.
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
How to Make Spinach and Ricotta Stuffed Phyllo Cups
Creating these elegant appetizers is easier than you think. Just follow these simple steps for a flawless batch every time. The process is straightforward, from mixing the creamy filling to baking the cups until they are golden and perfect.
Step 1: Get Your Oven Ready
First things first, preheat your oven to 375°F (190°C). This ensures the phyllo cups cook evenly and become perfectly crisp. Arrange your 24 mini phyllo shells on a baking sheet to prepare them for filling.
Step 2: Mix the Creamy Filling
In a medium-sized mixing bowl, it’s time to create the delicious filling. Combine the finely chopped fresh spinach, ricotta cheese, crumbled feta, shredded mozzarella, minced garlic, egg, dried oregano, and optional nutmeg. Stir everything together until it’s well-combined, then season with salt and pepper to your liking.
Step 3: Fill Each Phyllo Cup
Using a small spoon or a mini cookie scoop, carefully portion the spinach and cheese mixture into each phyllo shell. Be generous with the filling, but try not to overfill them, as this can make the cups soggy. Fill each cup just to the top.
Step 4: Bake to Golden Perfection
Place the baking sheet with the filled cups into your preheated oven. Bake for 12-15 minutes. You’ll know they are ready when the filling is set and bubbly, and the edges of the phyllo shells are a beautiful golden brown.
Step 5: Garnish and Serve Warm
Once baked, remove the phyllo cups from the oven and let them cool for a minute or two on the baking sheet. Just before serving, sprinkle them with a little grated Parmesan cheese and some fresh, chopped parsley or dill. These are best enjoyed warm.
Additional Tips for Making this Recipe Better
Having made these a few times, I’ve picked up some tricks to make them even more delicious.
- I highly recommend sautéing the fresh spinach and minced garlic together in a little olive oil for a couple of minutes before adding them to the cheese mixture. This deepens their flavor and ensures there’s no excess moisture.
- To prevent the phyllo shells from getting soggy on the bottom, you can pre-bake them for about 3-5 minutes before you add the filling.
- Don’t be shy with the seasoning. I always taste the filling before adding the egg to adjust the salt, pepper, and herbs until it’s just right.
- For an extra layer of flavor, I sometimes add a pinch of red pepper flakes to the filling for a subtle, warming heat.
Variations to Try
One of the best things about this recipe is its versatility. You can easily tweak the ingredients to suit your taste or what you have on hand. For more inspiration, you can explore our other great dinner recipes.
- Add Some Protein: Mix in some cooked, crumbled bacon, pancetta, or finely diced prosciutto for a savory, meaty addition.
- Change the Cheese: Swap the feta for goat cheese to get a tangier flavor, or use a blend of Italian cheeses like provolone and asiago.
- Spice It Up: For a bit of a kick, add finely diced jalapeños or a dash of your favorite hot sauce to the filling.
- Dairy-Free Option: Use dairy-free ricotta, feta, and mozzarella alternatives. You can omit the egg or use a plant-based egg substitute.
Equipment You Need
You don’t need much to whip up these tasty bites.
- Baking sheet: To bake the phyllo cups evenly.
- Mixing bowl: For combining all the delicious filling ingredients.
- Small spoon or cookie scoop: For neatly filling the phyllo shells without making a mess.
How to Serve Spinach and Ricotta Stuffed Phyllo Cups
Presentation can make these simple appetizers feel extra special.
- Arrange the warm phyllo cups on a rustic wooden board or a clean white platter for a beautiful contrast.
- Garnish with a sprinkle of smoked paprika for color and a hint of smoky flavor.
- Serve them alongside a light dip, like a tzatziki or a simple marinara sauce.
- Pair them with other bite-sized desserts on a platter. Our Berry Blast Smoothie with Flaxseed would be a fantastic sweet complement.
Calories Count
Here is an approximate nutritional breakdown per serving (4 cups).
- Calories: 300 kcal
- Carbohydrates: 20g
- Protein: 15g
- Fat: 18g
- Sodium: 550mg
How to Store the Recipe
Proper storage is key to enjoying these bites later.
- Storing: Keep leftover baked cups in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze unbaked, filled cups on a baking sheet, then transfer them to a freezer bag. They will last for up to a month.
- Reheating: Reheat refrigerated or frozen cups in a 350°F (175°C) oven for 5-10 minutes, or until crispy and warmed through.
Why You’ll Love This Recipe
There are so many reasons these spinach and ricotta cups will become a go-to appetizer for you.
- Incredibly Easy: Using pre-made phyllo shells makes this recipe quick and simple, perfect for last-minute entertaining.
- Elegant and Impressive: They look like you spent hours in the kitchen, making them perfect for parties and special occasions.
- Crowd-Pleasing Flavor: The creamy, cheesy, and savory filling is a classic combination that everyone loves.
- Perfectly Customizable: You can easily adapt the filling with different herbs, spices, or cheeses to make it your own.
Spinach and Ricotta Stuffed Phyllo Cups Recipe
Ingredients
Method
- First things first, preheat your oven to 375°F (190°C). This ensures the phyllo cups cook evenly and become perfectly crisp. Arrange your 24 mini phyllo shells on a baking sheet to prepare them for filling.
- In a medium-sized mixing bowl, it’s time to create the delicious filling. Combine the finely chopped fresh spinach, ricotta cheese, crumbled feta, shredded mozzarella, minced garlic, egg, dried oregano, and optional nutmeg. Stir everything together until it’s well-combined, then season with salt and pepper to your liking.
- Using a small spoon or a mini cookie scoop, carefully portion the spinach and cheese mixture into each phyllo shell. Be generous with the filling, but try not to overfill them, as this can make the cups soggy. Fill each cup just to the top.
- Place the baking sheet with the filled cups into your preheated oven. Bake for 12-15 minutes. You’ll know they are ready when the filling is set and bubbly, and the edges of the phyllo shells are a beautiful golden brown.
- Once baked, remove the phyllo cups from the oven and let them cool for a minute or two on the baking sheet. Just before serving, sprinkle them with a little grated Parmesan cheese and some fresh, chopped parsley or dill. These are best enjoyed warm.