Stuffed Phyllo Cups with Spinach, Feta & Sundried Tomatoes

 Instructions

1. Preheat oven to 180°C (350°F). Place Oven to warm.

2. Heat olive oil in a pan. Add minced garlic and sauté for 20–30 seconds until fragrant.

3. Add chopped spinach and cook 1–2 minutes until softened.

4. Lower the flame and mix in:

   • feta cheese

   • sun‑dried tomatoes

   • cream cheese (optional)

   • mozzarella cheese (optional)

   • black pepper

   • oregano

   • red chili flakes (optional)

5. Stir until creamy and well combined. Remove from heat.

6. Spoon the spinach mixture into phyllo pastry cups.

7. Bake for 8–10 minutes until filling is warm and cups are crisp.

8. Serve immediately.

 Optional Garnish

• fresh basil chopped

• walnuts crushed