Spinach and Goat Cheese Phyllo Cups recipe

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Ingredients

5 ounces goat cheese
2 eggs, beaten
¼ cup finely grated Parmigiano-Reggiano cheese
1 (10 ounce) box frozen chopped spinach, thawed and drained
salt and ground black pepper to taste
2 (1.9 ounce) packages frozen miniature phyllo cups (such as Athen's®)

Nutrition Info

47.2 calories
carbohydrate: 2.8 g
cholesterol: 15.2 mg
fat: 2.8 g
fiber: 0.3 g
protein: 2.4 g
saturatedFat: 1.2 g
servingSize: -
sodium: 59.8 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine goat cheese, eggs, and Parmigiano-Reggiano cheese in a medium bowl with a spoon or fork. Add spinach and season with salt and pepper.

  3. Space phyllo cups evenly on an ungreased cookie sheet. Spoon 1 heaping teaspoonful of the cheese mixture into each cup, pressing a bit to fit it in, mixture will not expand during baking.

  4. Bake in the preheated oven until filling is hot and phyllo cups are lightly browned, 10 to 12 minutes. Serve warm.

Recipe Yield

30 cups

Recipe Note

These little appetizer cups are a great timesaver when planning a dinner party or casual gathering. The creamy goat cheese and spinach are a great compliment to one another and the phyllo cups offer a satisfying crunch.

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