Mushroom and Spinach Stuffed Phyllo Cups

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.

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.

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.

Transfer sautéed mixture to a bowl.
Stir in feta and parmesan cheeses until well combined.
Taste and adjust seasoning if necessary.

Spoon about 2 tbsp of filling into each prepared phyllo shell.
Distribute evenly among the 12 cups.

Place the muffin tin in the preheated oven.
Bake for 15–18 minutes or until phyllo edges are golden and crispy.

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.

• 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.

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.

• 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.