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These Spinach & Feta Phyllo Cups are the kind of thing you make once and then wonder: why haven’t I been making these forever?! They’re crispy, herby, cheesy, and light — a total win whether you’re hosting a party, serving brunch, or just need a bite of something savory.
The air fryer takes these mini delights to the next level. Instead of waiting for your oven to preheat and bake, you get golden phyllo crispness in just 5 minutes at 350°F. Plus, there’s no need to brush each layer with butter — the air fryer gives you that flaky crunch with almost no effort.
This filling is inspired by classic spanakopita — sautéed spinach, salty feta, a little garlic, and herbs for brightness. It’s packed with flavor, but light enough that you’ll want more than one. (You’ll probably need more than one!)
Whether you use store-bought phyllo shells or cut your own from sheets, these are super easy to prep ahead and finish right before serving. Let’s do it!
🥕 Ingredients Overview
Here’s what you’ll need:
- Mini phyllo shells – You can buy these pre-formed (often frozen) or make your own by cutting phyllo sheets into squares and pressing into muffin tins. Either way, the air fryer makes them beautifully crisp.
- Spinach – Fresh baby spinach is best for quick sautéing, but you can use frozen (just thaw and squeeze dry). Too much moisture is the enemy of crispy cups!
- Feta cheese – Crumbly, salty, and a perfect match for spinach. Look for block-style feta for best flavor.
- Garlic – A small clove minced and sautéed with the spinach adds big flavor.
- Herbs – Dill, parsley, and/or green onion all work. Fresh is best, but dried can be used in a pinch.
- Olive oil – For sautéing and extra richness in the filling.
Prep Tips:
- Squeeze cooked spinach dry using a paper towel to remove excess moisture.
- Pre-mix the filling before spooning into cups.
- If using frozen phyllo cups, thaw them first.
Substitutions:
- Swap feta with ricotta or goat cheese for a milder bite.
- Add red pepper flakes for heat.
- Use kale or chard instead of spinach (just chop finely and cook a bit longer).
🔥 Step-by-Step Instructions
- Preheat your air fryer to 350°F (175°C).
- Sauté the filling: In a skillet, heat 1 tsp olive oil over medium. Add minced garlic, cook 30 seconds. Add chopped spinach and cook until wilted (~1–2 minutes). Remove from heat.
- Pro Tip: Let the spinach mixture cool slightly, then press with paper towels to remove moisture.
- Mix the filling: In a bowl, combine cooked spinach, crumbled feta, chopped herbs, a pinch of salt, and pepper. Mix well.
- Fill the cups: Spoon about 1 heaping tsp of the mixture into each phyllo cup.
- Air fry: Arrange filled cups in a single layer in the air fryer basket. Cook at 350°F for 5 minutes, until lightly golden and heated through.
- Pro Tip: Don’t overcrowd — work in batches if needed.
- Cool & serve: Let them cool for 2 minutes before serving warm or at room temp.
❌ Common Mistakes to Avoid
- Using overly wet filling — squeeze spinach well.
- Overfilling the cups — they cook more evenly when not overloaded.
- Not thawing phyllo shells (if frozen) — they’ll stay soggy.
- Overcooking — the cups can burn quickly, so keep an eye at the 4-minute mark.
- Skipping the herbs — they add freshness that makes the filling pop.
🎨 Variations & Add-Ons
- Low-carb: Use hollowed mini bell peppers instead of phyllo cups.
- Dairy-free: Use almond or tofu-based feta alternatives.
- Brunch-style: Add a pinch of cooked scrambled egg to each cup before air frying.
- Nutty twist: Add chopped toasted pine nuts or walnuts to the filling.
- Spicy: Add a bit of harissa or crushed red pepper to the spinach mix.
📦 Make Ahead & Storage
You can make the filling ahead of time and store it in the fridge for up to 2 days. Assemble just before air frying for the crispiest results.
Already cooked? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 300°F for 2–3 minutes until crisped up.
Don’t freeze once assembled — phyllo tends to get soggy after thawing.
🥗 Nutrition Highlights
Each phyllo cup is approximately 60–80 calories, depending on how much filling you use.
Air Fryer Spinach & Feta Phyllo Cups
Ingredients
Equipment
Method
- Preheat air fryer to 350°F (175°C).
- Heat olive oil in a skillet. Add garlic, cook 30 sec. Add spinach, cook until wilted. Let cool and squeeze out moisture.
- In a bowl, mix spinach, feta, herbs, salt, and pepper.
- Fill phyllo shells with ~1 tsp of filling each.
- Place in air fryer basket. Air fry at 350°F for 5 minutes.
- Cool slightly and serve warm or room temp.
Notes
- Use thawed phyllo shells.
- Make filling ahead, assemble before cooking.
- Store leftovers in fridge 3 days; reheat in air fryer.
- Swap feta with ricotta, add spice or nuts if desired.
Hope you love these spinach and feta phyllo cups as much as I do! They’ve become my go-to when I want something quick, crisp, and full of flavor without much effort. If you try them, tag me so I can see your take — or leave a comment with your favorite filling twist! Craving more Mediterranean-inspired apps? Check out my air fryer halloumi bites next — crispy, salty, and totally satisfying!
