Delicate phyllo pastry cups filled with sautéed mushrooms, spinach, garlic and cheese. These handheld bites are light, flaky – perfect for meal prep or gatherings
Mushroom and Spinach Stuffed Phyllo Cups
Description
Delicate phyllo pastry cups filled with sautéed mushrooms, spinach, garlic and cheese. These handheld bites are light, flaky - perfect for meal prep or gatherings
Ingredients
Optional garnish:
Instructions
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PREPARE THE PHYLLO DOUGH
Preheat oven to 190°C (375°F).
Unroll thawed phyllo sheets carefully. Cover with a damp towel to prevent drying.
Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
Tip: Work quickly with phyllo - it dries out fast.
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CUT AND LAYER THE PHYLLO SHEETS
Using kitchen scissors, cut phyllo sheets into squares large enough to fit muffin cups.
Layer 3–4 phyllo squares per cup, brushing each with melted butter or olive oil.
Press gently into the muffin tin to form pastry shells.
Tip: Alternate the angle of layers to create a fluted edge.
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SAUTÉ THE VEGETABLES
Heat 2 tbsp olive oil in a skillet over medium heat.
Add diced onions and cook 3 minutes until softened.
Stir in mushrooms and cook 5–6 minutes until golden and reduced in size.
Add garlic and spinach, cooking just until spinach wilts.
Season with oregano, pepper and a pinch of salt.
Tip: Drain excess liquid to avoid soggy cups.
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MIX THE FILLING
Transfer sautéed mixture to a bowl.
Stir in feta and parmesan cheeses until well combined.
Taste and adjust seasoning if necessary.
Tip: Let mixture cool slightly before filling cups to avoid tearing pastry.
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FILL THE PHYLLO CUPS
Spoon about 2 tbsp of filling into each prepared phyllo shell.
Distribute evenly among the 12 cups.
Tip: Do not overfill; leave some space for the filling to settle.
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BAKE THE CUPS
Place the muffin tin in the preheated oven.
Bake for 15–18 minutes or until phyllo edges are golden and crispy.
Tip: Rotate the pan halfway through for even browning.
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REST AND GARNISH
Remove from oven and let cups cool in the tin for 5 minutes.
Carefully lift out with a small spatula or butter knife.
Garnish with parsley or chili flakes if desired.
Tip: Serve warm for best texture.
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SERVING IDEAS
• Serve as part of a brunch spread with fruit and yogurt.
• Pair with a fresh side salad for a light lunch.
• Offer as appetizers at parties or meal prep snacks.
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STORAGE AND REHEATING
Fridge: Store in airtight containers for up to 3 days.
Freezer: Cool completely, then freeze on a tray before transferring to freezer bags (keeps 1 month).
Reheat: Bake at 180°C (350°F) for 8–10 minutes until crisp.Tip: Avoid microwaving, as it softens the pastry.
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TIPS FOR SUCCESS
• Use a sharp knife or scissors to cut phyllo cleanly.
• Brush phyllo lightly with oil; too much makes it greasy.
• Ensure the filling is not watery before baking.
• Mix up fillings with herbs like dill or basil for variety.
Nutrition Facts
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 9g14%
- Cholesterol 25mg9%
- Sodium 200mg9%
- Total Carbohydrate 14g5%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
Muffin tin, pastry brush, skillet, mixing bowls
FREQUENTLY ASKED QUESTIONS:
1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw it completely and squeeze out excess water before adding it to the filling.
2. Can I prepare the filling in advance?
Absolutely. The mushroom and spinach filling can be cooked up to 2 days ahead and stored in the refrigerator. Just reheat gently before assembling the cups.
3. What type of mushrooms are best for this recipe?
Cremini, white button or even shiitake mushrooms all work. A mix of varieties adds deeper flavor.
4. Can I make these cups gluten-free?
Yes, use gluten-free phyllo dough (available in some specialty stores) while keeping the filling the same.
5. How do I prevent phyllo cups from becoming soggy?
Brush each layer lightly with olive oil and bake until crisp before adding the filling. Avoid adding too much liquid to the mixture.
6. Can I add cheese to the filling?
Yes, feta, ricotta or cream cheese pairs beautifully with spinach and mushrooms, but then the dish won’t be dairy-free.
7. Are these phyllo cups freezer-friendly?
Yes, you can assemble and freeze them unbaked. When ready to serve, bake directly from frozen at 190°C until golden and heated.
8. Can I serve them cold?
They are best served warm when the phyllo is crispy, but they can be eaten at room temperature as well.
9. What occasions are these best for?
They make excellent appetizers for parties, brunches and holiday gatherings.
10. How long do leftovers last?
Stored in an airtight container in the fridge, they last up to 3 days. Reheat in the oven to maintain crispiness.
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