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Award Winning Spinach and Parmesan Phyllo Cups

Delight your guests with these elegant, savory phyllo cups, boasting a creamy blend of sautéed spinach, rich Parmesan, and aromatic garlic, all baked to golden perfection. A perfect bite-sized appetizer for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 15 pieces
Course: Appetizer, Finger Food, Snack
Cuisine: Italian-American, Mediterranean
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz frozen chopped spinach thawed and very well squeezed dry
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 4 oz cream cheese softened
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1/4 tsp onion powder
  • Pinch freshly grated nutmeg
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 box mini phyllo shells 15 count, pre-baked

Equipment

  • Large Skillet
  • Medium Mixing Bowl
  • Baking Sheet

Method
 

Prepare Oven and Shells
  1. Preheat your oven to 350°F (175°C). Arrange the mini phyllo shells in a single layer on a baking sheet.
Sauté Aromatics and Spinach
  1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it brown, which can make it bitter.
  2. Add the very well-squeezed dry spinach to the skillet. Sauté for 2-3 minutes, stirring frequently, to ensure any remaining moisture evaporates. This step is crucial for a non-watery filling. Remove the skillet from heat.
Combine the Filling
  1. In a medium mixing bowl, combine the softened cream cheese, 1/2 cup of grated Parmesan cheese, onion powder, freshly grated nutmeg, salt, and black pepper.
  2. Add the sautéed spinach and garlic mixture to the cream cheese mixture. Stir thoroughly until all ingredients are well combined and the filling is smooth and uniform.
Fill and Bake
  1. Carefully spoon approximately 1 tablespoon of the spinach and Parmesan mixture into each phyllo shell, filling them generously but not overflowing.
  2. Bake for 12-15 minutes, or until the filling is heated through and slightly bubbly, and the edges of the phyllo shells are lightly golden brown.
  3. Optionally, sprinkle a little extra Parmesan cheese on top of each appetizer immediately after removing them from the oven for an extra cheesy finish.
  4. Allow the phyllo cups to cool for a few minutes on the baking sheet before transferring them to a serving platter. Serve warm.

Notes

For best results, ensure the spinach is very dry to prevent a watery filling. These phyllo cups can be prepared ahead of time: make the filling and refrigerate for up to 2 days. Fill the shells just before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a toaster oven or regular oven.