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Spinach and Ricotta Stuffed Phyllo Cups Recipe
Ben Carraoli

Spinach and Ricotta Stuffed Phyllo Cups Recipe

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Calories: 300
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.