Pumpkin Feta Phyllo Cups
These Pumpkin Feta Phyllo Cups are crispy, savory bites filled with tender pumpkin, spinach, and tangy feta. They're an easy-to-make fall appetizer recipe that's great for Friendsgiving or Thanksgiving.
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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 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp honey optional – adds a little sweetness to the pumpkin
- 2 –3 tbsp melted butter for brushing the phyllo
- Pumpkin seeds or sesame seeds optional garnish for crunch
Instructions
- Preheat your oven to 350°F (180°C).
- In a skillet, heat 1 tablespoon of olive oil and sauté your pumpkin cubes for about 5–7 minutes, until they’re nice and tender. Add a pinch of salt and pepper, and a drizzle of honey if you like a touch of sweetness.
- Toss in your chopped spinach and cook for another minute or two until it wilts. Turn off the heat and gently fold in your crumbled feta.
- Cut each phyllo sheet into about 10x10 cm squares. Brush them lightly with melted butter.
- For each cup, stack 3 squares on top of each other, rotating them a little so they look like a star. Press into a muffin tin to make little cups.
- Spoon the pumpkin mixture into each phyllo cup. Sprinkle some pumpkin seeds or sesame seeds on top if you want extra crunch.
- Bake for around 20 minutes, until golden and crisp. Let them cool for about 5 minutes before serving.
Servings: 12 phyllo cups
Calories: 100kcal