Easy Spinach Feta Sun-Dried Tomato Cups Recipe

These Spinach, Feta & Sun-Dried Tomato Cups are crisp, creamy, and packed with Mediterranean-style flavor. Flaky phyllo cups are filled with spinach, tangy feta, sun-dried tomatoes, and a creamy cheese mixture, then baked until golden. They work well for brunch, appetizers, meal prep, or a light lunch.

Why You’ll Love These Spinach, Feta & Sun-Dried Tomato Cups

These cups look impressive but are actually simple to make. First, the filling comes together in one bowl. Then, the phyllo cups bake quickly and turn crisp around the edges. Finally, the feta and sun-dried tomatoes add enough flavor that you do not need a long ingredient list.

They are also easy to serve because each cup is already portioned individually.

If you love easy savory bites, try my Cheesy Sausage Puff Pastry Pinwheels for another simple appetizer or brunch recipe.

Ingredients

• 12 frozen phyllo pastry shells or small phyllo cups
• 1 cup chopped spinach, thawed and squeezed very dry
• 3/4 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• 1/3 cup chopped sun-dried tomatoes
• 4 ounces cream cheese, softened
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley, optional
• Crushed red pepper flakes, optional

Instructions

1. First, preheat the oven to 375°F.
2. Arrange the phyllo cups on a baking sheet or in a muffin pan, depending on the size of the shells.
3. In a medium bowl, combine the spinach, feta, mozzarella, sun-dried tomatoes, cream cheese, egg, garlic powder, onion powder, oregano, and black pepper.
4. Stir until the filling is evenly combined.
5. Next, divide the mixture evenly among the phyllo cups.
6. Sprinkle a little extra feta over the tops, if desired.
7. Bake for 18 to 22 minutes, or until the filling is hot and set and the phyllo edges are golden and crisp.
8. Remove from the oven and let the cups rest for about 5 minutes.
9. Finally, garnish with parsley and a small pinch of crushed red pepper flakes, if desired.

Tips for the Best Results

• Thaw and drain the spinach very well so the filling does not become watery.

• If you use oil-packed sun-dried tomatoes, blot them lightly before chopping.

• For the crispiest cups, avoid overfilling the phyllo shells.

Also, let the cups cool for a few minutes after baking so the filling can set slightly.

Variations for Spinach Feta Sun-Dried Tomato Cups

For extra protein, add finely chopped cooked chicken.

You can also add chopped artichoke hearts for a spinach-artichoke style version.

If you want a little heat, add a pinch of crushed red pepper flakes.

For a milder flavor, reduce the feta slightly and add more mozzarella.

What to Serve With Them

These Spinach, Feta & Sun-Dried Tomato Cups pair well with:

• Fresh fruit
• Side salad
• Tomato cucumber salad
• Soup
• Scrambled eggs
• Brunch potatoes
• Yogurt-based dipping sauce

How to Store Leftovers

Store cooled cups in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat them in the oven or air fryer instead of the microwave.

Recipe Card

Prep Time: 15 minutes

Cook Time: 18–22 minutes

Total Time: 33–37 minutes

Servings: 12 cups

Spinach Feta Sun-Dried Tomato Cups Notes

Make sure the spinach is squeezed very dry before mixing it into the filling.

If your phyllo cups are very small, you may have enough filling for more than 12.

For the look in the hero image, leave a few pieces of sun-dried tomato and feta visible on top before baking.

Planning a brunch? Browse my Breakfast Casserole Recipes for more easy make-ahead ideas.