Spinach and Artichoke Phyllo Cups
If you're looking for a Phyllo Cup Appetizer, you've stumbled on to the right place. These mini Spinach & Artichoke Phyllo Cups are easy, delicious, and a great option for groups.
Ingredients
Phyllo Cups:
- 4 sheets phyllo dough (thawed)
- 2 tablespoons unsalted butter (melted)
Filling:
- 1/2 cup spinach and artichoke dip (homemade or store-bought)
- 1 1/2 tablespoons grated or shredded Parmesan cheese
- Optional garnish: minced fresh or dried parsley
Instructions
- Preheat: Preheat the oven to 350°F.
- Prep: Place one sheet of phyllo dough on a baking sheet or cutting board, and place the rest on a plate or baking sheet, fully covering with damp paper towels as needed.
- Layer: Brush the first sheet of phyllo lightly with melted butter using a small pastry brush, then layer it with the second sheet, and repeat this process with all four sheets of phyllo.
- Cut and Shape: Cut the layered phyllo dough using a knife or pizza cutter into 15 equally-sized squares (about 3 inches each), and gently press each square into the cup of a mini muffin pan, allowing to phyllo to overlap on itself naturally to form cups.
- Parbake: Bake for 6-8 minutes at 350°F until slightly gold in color and remove from oven.
- Filling: Fill each phyllo cup with ½ tablespoon of spinach and artichoke dip. Top with a pinch of shredded or grated parmesan cheese.
- Finish Baking: Return phyllo cups to 350°F oven and continue to bake for another 6-8 minutes until edges are golden brown and crispy. Remove from pan, Garnish with fresh minced or dried parsley if desired.
Freezer Instructions
Freeze for Later: Store fully cooked, cooled phyllo cups in a ziploc bag or airtight container in the freezer for 1-2 months.
Prepare from Frozen: To serve, place pre-cooked phyllo cups on a lined baking sheet and bake directly from frozen in a 350°F oven for 5-7 minutes until warmed through.
Notes/Tips
- Important: You will need a mini muffin pan for this recipe.
- The butter can be melted in either the microwave or on the stovetop. To melt in the microwave, place butter in a microwave-safe bowl and microwave for 15-20 seconds at a time until melted. For the stovetop, place butter in a small saucepan and cook over medium-low heat until it is fully melted.
- It is important to keep the phyllo sheets covered with a damp paper towel when not using them to prevent them from drying out.
- Brushing the butter onto the phyllo dough in small, quick strokes will help prevent the phyllo dough from tearing (especially with the first couple layers).
- Olive oil spray can be used as a lighter alternative to melted butter. Spray olive oil in between each sheet of phyllo instead of brushing with melted butter.
- It is not necessary to grease the mini muffin tin, because the butter from the phyllo cups will prevent them from sticking.
- It is best to remove the phyllo cups from the mini muffin tin immediately after baking to prevent them from becoming soggy.
Nutrition
Serving: 3 mini phyllo cups | Calories: 139 kcal (7%) | Carbohydrates: 10 g (3%) | Protein: 2 g (4%) | Fat: 10 g (15%) | Cholesterol: 13 mg (4%) | Sodium: 234 mg (10%) | Fiber: 0.3 g (1%) | Sugar: 2 g (2%)
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