Spinach and Ricotta Stuffed Phyllo Cups Recipe – Savory & Delicious

I recently made this Spinach and Ricotta Stuffed Phyllo Cups Recipe, and I can honestly say they are a little bite of heaven. The crispy, flaky phyllo paired with the creamy ricotta and fresh spinach is just perfect. For dessert after serving, you can also enjoy Strawberry Chocolate Cake Recipe to round off the meal.

I love how easy they are to assemble, yet they look so fancy on a platter. Every time I serve them, people ask for seconds before the first batch is even finished. These little cups are versatile enough for appetizers, parties, or even a light lunch, and they pair nicely with a hearty main like Baked Chiles Rellenos with Chorizo Recipe.

Ingredients

Here’s what you’ll need to make these delicious phyllo cups, with a few pro tips to make each bite even better:

• 12 phyllo pastry sheets – I prefer fresh sheets for extra flakiness; thaw frozen sheets properly to avoid tearing.
• 2 tablespoons olive oil – helps brush the layers for a golden, crispy texture.
• 250g fresh spinach – fresh is best; avoid frozen because it can release too much water.
• 250g ricotta cheese – use fresh ricotta for creaminess; drain excess liquid if needed.
• 50g grated Parmesan – freshly grated enhances the flavor much better than pre-grated.
• 1 clove garlic, minced – adds a subtle depth without overpowering.
• 1 teaspoon lemon zest – brightens up the richness of the cheese.
• Salt and black pepper to taste – seasoning is key for balanced flavor.
• Optional: pinch of nutmeg – gives a warm, aromatic note that complements the spinach.

Note: Serves 6–8 as appetizers.

Variations

You can tweak this recipe to suit your taste or dietary needs:

• For a dairy-free version, use plant-based ricotta and a vegan cheese alternative.
• Add roasted red peppers or sun-dried tomatoes for extra flavor.
• Swap spinach for kale or Swiss chard for a different green twist.
• Include pine nuts or chopped walnuts for a crunchy surprise.
• Make it spicy by adding a pinch of chili flakes or smoked paprika.

Cooking Time

Here’s how long it will take from start to finish:

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes

Equipment You Need

• Baking tray – for holding the phyllo cups in the oven.
• Pastry brush – to evenly coat the phyllo sheets with olive oil.
• Mixing bowl – for combining ricotta, spinach, and seasoning.
• Knife and cutting board – to chop garlic and zest lemon.
• Skillet – to lightly wilt the spinach before mixing.

How to Make Spinach and Ricotta Stuffed Phyllo Cups

Preparing the Spinach Filling

Start by washing your spinach thoroughly and sautéing it lightly with garlic in a skillet. This removes excess water and intensifies the flavor. Once cooled, combine it with ricotta, Parmesan, lemon zest, and seasoning in a mixing bowl.

Assembling the Phyllo Cups

Lay out your phyllo sheets and brush each one lightly with olive oil. Stack three sheets per cup for extra crispiness. Gently press them into a muffin tin or small cup molds, then trim edges if needed.

Filling and Baking

Spoon the spinach and ricotta mixture into each phyllo cup, filling it generously but not overstuffing. Bake at 180°C (350°F) for 12–15 minutes until golden and crispy. Let them cool slightly before serving to keep the cups intact.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks really make a difference:

• I always squeeze the spinach to remove extra moisture; it keeps the phyllo crisp.
• Brushing each phyllo sheet with olive oil is a game-changer for color and flakiness.
• I sometimes chill the filling for 10 minutes before assembling—it’s easier to handle.
• Experiment with fresh herbs like parsley or dill for a bright, fresh note.
• Don’t overcrowd the baking tray; each cup bakes evenly when spaced properly.

How to Serve Spinach and Ricotta Stuffed Phyllo Cups

These cups are as pretty as they are tasty. I love serving them on a large platter with a sprinkle of extra Parmesan and a few fresh herbs. They pair wonderfully with a tangy dipping sauce like tzatziki or a drizzle of balsamic glaze. For parties, I garnish with microgreens or a tiny cherry tomato on top for a pop of color.

Nutritional Information

Here’s a rough estimate per serving (1 cup):

• Calories: 180 kcal – light and satisfying as an appetizer.
• Protein: 8g – thanks to the ricotta and Parmesan.
• Carbohydrates: 12g – mainly from the phyllo pastry.
• Fat: 11g – a balanced mix from cheese and olive oil.

Make Ahead and Storage

Storing

You can keep these in an airtight container in the fridge for up to 2 days. I usually make the filling ahead and assemble just before baking for the best texture.

Freezing

Unbaked cups can be frozen for up to 1 month. I recommend covering the tray tightly with foil, then baking directly from frozen, adding a few extra minutes.

Reheating

Reheat in a preheated oven at 175°C (350°F) for 5–8 minutes. I avoid microwaving, as it makes the phyllo soggy.

Why You’ll Love This Recipe

Here are a few reasons why these phyllo cups always impress:

• Quick and easy – takes less than 40 minutes from start to finish.
• Elegant presentation – perfect for parties or casual gatherings.
• Versatile – can be made vegetarian, dairy-free, or with different greens.
• Flavor-packed – the combination of ricotta, spinach, and Parmesan is irresistible.
• Make-ahead friendly – prep the filling in advance and bake when needed.

Ash Tyrrell

Spinach and Ricotta Stuffed Phyllo Cups Recipe

I recently made these Spinach and Ricotta Stuffed Phyllo Cups, and I can honestly say they are a little bite of heaven. The crispy, flaky phyllo paired with the creamy ricotta and fresh spinach is just perfect.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• 12 phyllo pastry sheets – I prefer fresh sheets for extra flakiness; thaw frozen sheets properly to avoid tearing.
• 2 tablespoons olive oil – helps brush the layers for a golden crispy texture.
• 250 g fresh spinach – fresh is best; avoid frozen because it can release too much water.
• 250 g ricotta cheese – use fresh ricotta for creaminess; drain excess liquid if needed.
• 50 g grated Parmesan – freshly grated enhances the flavor much better than pre-grated.
• 1 clove garlic minced – adds a subtle depth without overpowering.
• 1 teaspoon lemon zest – brightens up the richness of the cheese.
• Salt and black pepper to taste – seasoning is key for balanced flavor.
• Optional: pinch of nutmeg – gives a warm aromatic note that complements the spinach.

Method

 

1. Start by washing your spinach thoroughly and sautéing it lightly with garlic in a skillet. This removes excess water and intensifies the flavor. Once cooled, combine it with ricotta, Parmesan, lemon zest, and seasoning in a mixing bowl.
2. Lay out your phyllo sheets and brush each one lightly with olive oil. Stack three sheets per cup for extra crispiness. Gently press them into a muffin tin or small cup molds, then trim edges if needed.
3. Spoon the spinach and ricotta mixture into each phyllo cup, filling it generously but not overstuffing. Bake at 180°C (350°F) for 12–15 minutes until golden and crispy. Let them cool slightly before serving to keep the cups intact.

Notes

• I always squeeze the spinach to remove extra moisture; it keeps the phyllo crisp.
• Brushing each phyllo sheet with olive oil is a game-changer for color and flakiness.
• I sometimes chill the filling for 10 minutes before assembling—it’s easier to handle.
• Experiment with fresh herbs like parsley or dill for a bright, fresh note.
• Don’t overcrowd the baking tray; each cup bakes evenly when spaced properly.