Description
These bite-sized phyllo cups are crispy, flaky, and filled with a creamy blend of spinach, mushrooms, and cheeses. Perfect for parties, brunches, or any gathering, they’re easy to make, visually appealing, and sure to impress your guests with their rich flavor and elegant presentation.
Ingredients
-
1 package of phyllo dough (16 oz), thawed
-
4 tablespoons unsalted butter, melted
-
1 tablespoon olive oil
-
1 medium onion, finely chopped
-
3 cloves garlic, minced
-
8 oz fresh mushrooms, finely chopped
-
5 oz fresh spinach, chopped
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1/4 teaspoon nutmeg (optional)
-
4 oz cream cheese, softened
-
1/2 cup ricotta cheese
-
1/2 cup grated Parmesan cheese
-
1 cup shredded mozzarella cheese
-
1 tablespoon fresh parsley, chopped (optional)
Instructions
-
Preheat the oven to 375°F (190°C) and lightly grease a mini muffin pan.
-
Unroll phyllo dough and cover with a damp towel. Cut into 3×3-inch squares.
-
Stack 2-3 phyllo squares, brushing each with melted butter. Press into mini muffin cups.
-
Bake the phyllo cups for 8–10 minutes until golden and crisp. Cool slightly.
-
Heat olive oil in a skillet over medium heat. Sauté onions until translucent, 3–4 minutes. Add garlic and cook 30 seconds.
-
Stir in mushrooms and cook 5–6 minutes until browned. Add spinach and cook until wilted. Season with salt, pepper, and nutmeg. Cool slightly.
-
In a bowl, combine cream cheese, ricotta, Parmesan, and half the mozzarella. Fold in the cooled mushroom-spinach mixture.
-
Spoon filling into phyllo cups and top with remaining mozzarella.
-
Bake for 10–12 minutes until cheese melts and bubbles. Watch phyllo edges to avoid burning.
-
Garnish with parsley if desired and serve warm.
Notes
-
Keep phyllo covered to prevent drying.
-
Use softened cheese for a creamy filling.
-
Make ahead by baking empty cups; fill and bake before serving.
-
Customize with roasted peppers, sun-dried tomatoes, or extra herbs for variety.
- Prep Time: 20 minutes
- Cook Time: 25 minutes