Pumpkin Feta Phyllo Cups
Pumpkin Feta Phyllo Cups are a savory, bite-sized appetizer with a perfect balance of creamy pumpkin and tangy feta, all wrapped in crispy phyllo dough.
Ingredients
- 6 Sheets Phyllo Dough
- 20 g Pumpkin Peeled And Cut Into Small Cubes
- 100 g Feta Cheese Crumbled
- 1 Cup Baby Spinach Finely Chopped
- 2 tablespoon Olive Oil
- Salt To Taste
- Pepper To Taste
- 1 tablespoon Honey Optional
- 2-3 tablespoon Melted Butter For Brushing The Phyllo Dough
- Pumpkin Seeds Or Sesame Seeds Optional, For Garnish
Instructions
- Preheat the oven to 180°C (350°F). Heat 1 tablespoon of olive oil in a skillet and sauté the pumpkin cubes for 5-7 minutes until tender. Season with salt, pepper, and honey (if using).
- Add the baby spinach and cook for 1-2 more minutes until wilted. Remove from heat and stir in the crumbled feta cheese.
- Cut the phyllo dough into squares (10x10 cm) and brush each square with melted butter.
- Stack three squares on top of each other, rotating them slightly to form a star shape. Press the stack into a muffin tin to form cups.
- Fill each phyllo cup with the pumpkin, spinach, and feta filling. bake in the oven at 180°C (350°F) for 10-15 minutes, or until the phyllo is golden and crisp.
- Optional: Sprinkle pumpkin seeds or sesame seeds on top for added texture.
Notes
- Keep Phyllo Dough Covered: Work quickly and keep the phyllo sheets covered with a damp towel to prevent them from drying out.
- Customize the Garnish: Sprinkle with pumpkin seeds, sesame seeds, or even a pinch of chili flakes for added texture or a hint of heat.
Nutrition
Calories: 206kcalCarbohydrates: 14gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 25mgSodium: 316mgPotassium: 82mgFiber: 1gSugar: 3gVitamin A: 656IUVitamin C: 1mgCalcium: 92mgIron: 1mg
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