These Pumpkin Feta Phyllo Cups are crisp on the outside, creamy on the inside, and packed with savory flavor. Made with roasted pumpkin, wilted spinach, and tangy feta cheese, all tucked inside buttery phyllo pastry, they are bite-sized, easy to serve, and perfect for holidays, parties, or a fun family appetizer. If you’re looking for something that’s simple to make but looks impressive, this is it.
This recipe is especially popular during the fall and winter months. It is a great choice for Thanksgiving, Christmas, or anytime you want a warm and savory treat that looks impressive but is simple to make.
This recipe was inspired by my creamy spinach feta triangles on the site and pairs well with Loaded Twice Baked Potatoes. The soft pumpkin and feta mix goes perfectly with the rich, cheesy potatoes.
Ingredients
- Pumpkin cut into small cubes and cooked soft to make a sweet, tender filling.
- Fresh spinach chopped and lightly cooked to add color and mild flavor.
- Crumbled feta cheese for a creamy, salty contrast.
- Olive oil to cook the pumpkin evenly.
- Melted butter to brush on phyllo for a golden, crispy texture.
- Salt and pepper to enhance the flavors.
- Honey optional to add a little sweetness.
- Pumpkin or sesame seeds optional to add crunch on top.
See recipe card for quantities.
How to Make Pumpkin Feta Phyllo Cups
Preheat the oven to 180°C (350°F). In a pan, heat 1 tablespoon of olive oil and cook the pumpkin cubes for 5–7 minutes, or until soft. Add salt, pepper, and honey (if using), and mix well.
Add the chopped spinach and cook for 1–2 minutes, until it wilts. Turn off the heat, then add the crumbled feta cheese and gently stir to combine.
Cut the phyllo dough into squares, about 10x10 cm each. Brush each square lightly with melted butter.
Stack three squares, turning each one slightly so they form a star shape. Place them into a muffin tin, pressing gently to make a cup shape.
Spoon the pumpkin, spinach, and feta mixture into each phyllo cup.
If you like, sprinkle pumpkin seeds or sesame seeds on top for a bit of crunch.
Bake for about 20 minutes, or until the phyllo is golden and crisp.
Let cool for 5 minutes before serving.
Hint: To keep the phyllo cups crisp, brush each layer lightly with melted butter or olive oil before baking.
Substitutions & Variations
- To make this gluten free, use gluten free phyllo or mini tart shells.
- This recipe is already vegetarian, but you can use goat cheese instead of feta for a different flavor.
- For kids who prefer milder flavors, try cream cheese or mozzarella instead of feta.
- If you like a bit of heat, drizzle some honey mixed with a little hot sauce before baking.
See this spicy version of this recipe on my website! (placeholder for in-content link)
💭Crucial Success Tips
Make sure the pumpkin is soft but not too mushy. This keeps the filling from being too watery and helps the phyllo stay crisp. Also, gently stir in the feta at the end so it keeps a nice texture.
FAQ
Yes, just make sure to thaw and drain it well before adding so the filling isn’t watery.
You can replace feta with a dairy-free cheese or omit it, but the flavor will be different.
Yes, feel free to swap pumpkin with cooked sweet potato or butternut squash for a different taste.
📖 Recipe
Pumpkin Feta Phyllo Cups
These Pumpkin Feta Phyllo Cups are crispy, flaky bites filled with a creamy mix of roasted pumpkin, fresh spinach, and tangy feta cheese. Lightly brushed with butter and baked to golden perfection, they make a flavorful and elegant appetizer or snack. Garnished with seeds, they offer a delightful crunch to every bite.
Ingredients
- 6 sheets of phyllo dough
- 200 g pumpkin, peeled and cut into small cubes
- 100 g feta cheese, crumbled
- 1 cup baby spinach, finely chopped
- 2 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon honey (optional)
- 2-3 tablespoon melted butter (for brushing the phyllo dough)
- Pumpkin seeds or sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 180°C (350°F). In a pan, heat 1 tablespoon of olive oil and cook the pumpkin cubes for 5–7 minutes, or until soft. Add salt, pepper, and honey (if using), and mix well.
- Add the chopped spinach and cook for 1–2 minutes, until it wilts. Turn off the heat, then add the crumbled feta cheese and gently stir to combine.
- Cut the phyllo dough into squares, about 10x10 cm each. Brush each square lightly with melted butter.
- Stack three squares, turning each one slightly so they form a star shape. Place them into a muffin tin, pressing gently to make a cup shape.
- Spoon the pumpkin, spinach, and feta mixture into each phyllo cup.
- If you like, sprinkle pumpkin seeds or sesame seeds on top for a bit of crunch.
- Bake for about 20 minutes, or until the phyllo is golden and crisp. Let cool for 5 minutes before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 250 kcalTotal Fat: 16ggSaturated Fat: 8ggCholesterol: 25mgmgSodium: 210mgmgCarbohydrates: 18ggFiber: 3ggSugar: 3ggProtein: 6gg
How to Store Pumpkin Feta Phyllo Cups
Store any leftovers in an airtight container in the fridge for two to three days. The phyllo will stay crisp if you reheat the cups in the oven instead of the microwave.
These cups do not freeze well after baking, so it is better to freeze them before they go in the oven.
Summer
- Easy Big Mac Salad with a Healthy Low Carb Twist
- Maple Glazed Bacon Wrapped Brussels
- Candied Maple Brown Sugar Bacon
- Peaches and Cream Pie Bites
Leave a Reply