Spinach and Ricotta Stuffed Phyllo Cups Recipe

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.

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Prep Time 20

Cook Time 15

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

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.
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.
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.