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Pumpkin Feta Phyllo Cups Recipe

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4.7 from 119 reviews

These Pumpkin Feta Phyllo Cups are a delightful appetizer combining tender sautéed pumpkin, creamy feta cheese, and fresh baby spinach wrapped in crispy, buttery phyllo dough. Perfectly seasoned with a hint of honey and garnished with seeds, these savory cups offer a balanced mix of flavors and textures, ideal for entertaining or a festive snack.

Ingredients

Phyllo Dough

  • 6 sheets of phyllo dough
  • 2-3 tbsp melted butter (for brushing the phyllo dough)
  • Pumpkin seeds or sesame seeds for garnish (optional)

Filling

  • 200 g pumpkin, peeled and cut into small cubes
  • 100 g feta cheese, crumbled
  • 1 cup baby spinach, finely chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp honey (optional)

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F) to prepare it for baking the phyllo cups.
  2. Sauté the pumpkin: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the pumpkin cubes and cook for 5-7 minutes until they become tender. Season with salt, pepper, and add honey if using; stir to combine the flavors.
  3. Add spinach and feta: Incorporate the finely chopped baby spinach into the skillet and cook for an additional 1-2 minutes until wilted. Turn off the heat and gently fold in the crumbled feta cheese to retain its texture without melting completely.
  4. Prepare the phyllo cups: Cut each phyllo dough sheet into approximately 10×10 cm squares. Brush each square generously with melted butter. Stack three squares, rotating them slightly to form a star shape, and press the stack into the cups of a muffin tin, molding them carefully to create cup shapes.
  5. Fill and garnish: Spoon the pumpkin, spinach, and feta filling into each phyllo cup, distributing evenly. Optionally, sprinkle pumpkin seeds or sesame seeds on top for added crunch and a decorative touch.
  6. Bake: Place the filled muffin tin in the preheated oven and bake for 15-20 minutes or until the phyllo dough cups are golden brown and crisp.
  7. Serve: Remove from the oven and allow to cool slightly before carefully removing the cups from the tin. Serve warm or at room temperature as an elegant appetizer or snack.

Notes

  • Handle phyllo dough carefully—it can dry out quickly. Cover unused sheets with a damp cloth while working.
  • The addition of honey is optional but adds a subtle sweetness that complements the savory flavors.
  • The pumpkin can be substituted with butternut squash or sweet potato for a different twist.
  • For a vegan version, replace feta cheese with a plant-based cheese alternative or omit it.
  • Adding pumpkin or sesame seeds on top provides extra texture and visual appeal, but it’s optional.

Find it online: https://alinacooks.com/pumpkin-feta-phyllo-cups-recipe/