Pumpkin Feta Phyllo Cups
These Pumpkin Feta Phyllo Cups are a light and tasty appetizer for fall. They’re flaky, savory finger foods—great for parties, holidays, or a simple dinner add-on. Ready in 40 minutes!
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They have a nice balance: sweet and tender pumpkin, salty feta, and a buttery crisp crunch from the phyllo. This is one of those easy phyllo cup recipes that’s perfect if you need a Thanksgiving finger food, a vegetarian party snack, or just something different for fall appetizers.
Serve it with this Slow Cooker Vegan Butternut Squash Soup and Layered Caramel Apple Trifle Cups for a well-balanced fall party menu.
How to Make Pumpkin Feta Phyllo Cups
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 350°F (180°C).
2. In a skillet, heat 1 tablespoon of olive oil and sauté your pumpkin cubes for about 5–7 minutes, until they’re nice and tender. Add a pinch of salt and pepper, and a drizzle of honey if you like a touch of sweetness.
3. Toss in your chopped spinach and cook for another minute or two until it wilts. Turn off the heat and gently fold in your crumbled feta.
4. Cut each phyllo sheet into about 10×10 cm squares. Brush them lightly with melted butter.
5. For each cup, stack 3 squares on top of each other, rotating them a little so they look like a star. Press into a muffin tin to make little cups.
6. Spoon the pumpkin mixture into each phyllo cup. Sprinkle some pumpkin seeds or sesame seeds on top if you want extra crunch.
7. Bake for around 20 minutes, until golden and crisp. Let them cool for about 5 minutes before serving.
Serve and Enjoy!
Important Recipe Notes
- Keep the phyllo dough covered while working with it so it doesn’t dry out. A clean, damp kitchen towel works great.
- Use pre-cut pumpkin or canned (unsweetened) pumpkin if you’re short on time—just be sure to drain any excess moisture.
- Don’t overfill the phyllo cups—a heaping tablespoon is usually enough to keep them neat and crisp.
- Taste your filling before adding extra salt.
- Bake right before serving if possible, so the cups stay crisp. If reheating, pop them in the oven (not the microwave!) for a few minutes to bring back that crunch.
- You can add a pinch of cinnamon or nutmeg to the pumpkin mix.
Pumpkin Feta Phyllo Cups
Ingredients
- 6 sheets of phyllo dough
- 200 g pumpkin peeled and cut into small cubes
- 100 g feta cheese crumbled
- 1 cup baby spinach finely chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp honey optional – adds a little sweetness to the pumpkin
- 2 –3 tbsp melted butter for brushing the phyllo
- Pumpkin seeds or sesame seeds optional garnish for crunch
Instructions
- Preheat your oven to 350°F (180°C).
- In a skillet, heat 1 tablespoon of olive oil and sauté your pumpkin cubes for about 5–7 minutes, until they’re nice and tender. Add a pinch of salt and pepper, and a drizzle of honey if you like a touch of sweetness.
- Toss in your chopped spinach and cook for another minute or two until it wilts. Turn off the heat and gently fold in your crumbled feta.
- Cut each phyllo sheet into about 10×10 cm squares. Brush them lightly with melted butter.
- For each cup, stack 3 squares on top of each other, rotating them a little so they look like a star. Press into a muffin tin to make little cups.
- Spoon the pumpkin mixture into each phyllo cup. Sprinkle some pumpkin seeds or sesame seeds on top if you want extra crunch.
- Bake for around 20 minutes, until golden and crisp. Let them cool for about 5 minutes before serving.
