Fructose Free Classic Phyllo Cups
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Learn more →Ingredients
6 servings
For the cups
- 8 sheets phyllo dough, thawed
- 4 tbsp unsalted butter, melted
For the filling
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 3 cups fresh baby spinach, roughly chopped
- ¾ cup crumbled feta cheese
- 1 large egg, lightly beaten
- ¼ tsp ground black pepper
- ⅛ tsp ground nutmeg
- 1 tbsp fresh dill, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly brush 12 cups of a standard muffin tin with some of the melted butter.
- 2
Lay one sheet of phyllo on a clean work surface and brush it evenly with melted butter. Lay a second sheet directly on top and brush again. Repeat with two more sheets so you have a 4-layer stack. Cut the stack into 6 equal squares (roughly 4×4 inches each). Press each square gently into a prepared muffin cup, letting the corners ruffle up above the rim. Repeat with the remaining 4 phyllo sheets to fill all 12 cups.
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