You don’t need to be a pastry pro to make something that looks like it came out of a bakery. These Pumpkin Feta Phyllo Cups are crisp, golden bites filled with tender pumpkin, creamy feta, and a hint of spinach. The flaky phyllo layers make them elegant, but the steps are straightforward enough for any beginner. I first tested them on a cozy fall evening, and the contrast of crunchy pastry with the warm, savory filling hooked everyone at the table. With just a handful of ingredients and simple assembly, you’ll have a party-ready appetizer in no time.

Why You’ll Love This Recipe

These Pumpkin Feta Phyllo Cups are more than just pretty on a plate—they’re practical, too. You’ll love them because:

They’re flavor-packed: creamy pumpkin meets salty feta with earthy spinach.
They’re easy: no dough rolling, just layering phyllo squares.
They’re versatile: perfect for brunch, appetizers, or holiday spreads.
They’re affordable: pantry basics and seasonal pumpkin make this budget-friendly.

With a little olive oil, butter, and a few clever folds, you’ll create cups that bake golden and crisp every time.

The Story Behind Pumpkin Feta Phyllo Cups

Pumpkin Feta Phyllo Cups blend traditions and flavors from around the world:

Phyllo dough: Originates from Ottoman cuisine, famous for paper-thin layers.
Pumpkin: A fall staple across many cultures, often used in both sweet and savory dishes.
Feta cheese: A Greek classic, adding tang and saltiness to balance the sweetness.
Spinach and seeds: Bring in Mediterranean freshness and crunch.
Together, they create a dish that feels global yet familiar, perfect for today’s fusion kitchens.

Key Ingredients in Pumpkin Feta Phyllo Cups

Phyllo dough sheets – Delicate pastry that crisps up into light, golden cups.
Pumpkin cubes – Soft, slightly sweet base that holds flavor beautifully.
Feta cheese – Salty, tangy crumble to balance the pumpkin’s sweetness.
Baby spinach – Adds freshness and a pop of green.
Olive oil – For cooking pumpkin and spinach while enhancing flavor.
Melted butter – Keeps the phyllo layers flaky and golden.
Honey (optional) – A touch of sweetness that highlights the pumpkin.
Pumpkin or sesame seeds – Optional garnish for extra crunch and texture.

How to Make Pumpkin Feta Phyllo Cups

Preheat oven: Set to 180°C (350°F). Lightly grease a muffin tin.
Cook pumpkin: Heat 1 tbsp olive oil in a pan. Add pumpkin cubes, season with salt and pepper, and cook 5–7 minutes until soft. Stir in honey if using.
Add spinach: Toss in chopped spinach. Cook 1–2 minutes until wilted. Remove from heat and gently stir in crumbled feta.
Prepare phyllo: Cut phyllo sheets into 10×10 cm squares. Brush each with melted butter.
Layer cups: Stack 3 squares, turning each slightly so corners form a star. Press gently into muffin tin.
Fill: Spoon pumpkin-spinach-feta mixture into each phyllo cup.
Top: Sprinkle with pumpkin or sesame seeds if desired.
Bake: Bake 20 minutes until phyllo is golden and crisp. Cool 5 minutes before serving.

Pumpkin Feta Phyllo Cups Tips and Twists

Tips:

Keep phyllo covered with a damp towel while working—it dries fast.
Cut pumpkin into small cubes for quicker cooking.
Use real Greek feta for the best tang.
Brush butter lightly; too much makes phyllo soggy.
Always cool slightly before serving so cups hold their shape.

Variations:

Swap spinach for kale or Swiss chard.
Add a pinch of chili flakes for heat.
Drizzle balsamic glaze before serving for extra zing.

Storage, Reheating, and Make-Ahead Tips

Storage: Store cooled cups in an airtight container in the fridge up to 2 days.
Reheating: Re-crisp in the oven at 170°C (340°F) for 6–8 minutes. Avoid microwaving.
Make-Ahead: Cook the filling up to 2 days in advance. Assemble and bake cups fresh so the phyllo stays crisp.

Serving Suggestions

Serve these crisp bites on a wooden board with a drizzle of honey and a sprinkle of fresh herbs. Pair them with sparkling water or white wine for a light appetizer. For a festive platter, surround them with olives, roasted vegetables, or fresh grapes. They also make a fun starter before a creamy pasta or a warming soup. If you’re hosting brunch, add them alongside salads and bread for a colorful spread.

Frequently Asked Questions

Can I use store-bought pumpkin purée? Yes, just skip the sautéing step and stir it directly with spinach and feta.
Can I make them vegan? Swap feta for dairy-free cheese and brush phyllo with olive oil only.
Do I need muffin tins? They help shape the cups, but you can also bake them freestanding on a sheet.
Can I freeze them? Freeze unbaked, filled cups on a tray, then bake straight from frozen, adding 5 minutes.
Can I use puff pastry instead? Yes, but expect a thicker, softer base instead of the delicate crunch.

Enjoy Your Pumpkin Feta Phyllo Cups

When you bite into these crisp golden cups, you’ll taste creamy pumpkin, salty feta, and spinach tucked inside shattering layers of pastry. They’re simple, elegant, and endlessly versatile. With a little butter brushing and quick stovetop cooking, you’ll have a tray of appetizers that impress every time. Make them for holidays, brunches, or even a weeknight snack—you’ll be glad you did.

Explore More Recipes

If you loved these, you’ll enjoy other elegant yet easy bites. Try Parmesan-Crusted Artichokes for another flaky, cheesy appetizer. Pair your phyllo cups with Roasted Brussels Sprouts for a seasonal side. For heartier mains, Chicken Alfredo Lasagna or Crockpot Chicken Spaghetti make great partners. And for dessert, finish with Pumpkin Bread to keep the fall flavors going.

Pumpkin Feta Phyllo Cups – Easy Crispy Appetizer

These Pumpkin Feta Phyllo Cups are the perfect bite-sized appetizer—crispy, golden pastry filled with tender pumpkin, creamy feta, and spinach. Beginner-friendly, quick to make, and elegant enough for any gathering, they bring cozy autumn flavor wrapped in flaky layers.

Course Appetizer, Snack

Cuisine Fusion, Mediterranean

Keyword fall appetizer recipe, phyllo appetizer, pumpkin feta bites, pumpkin feta phyllo cups, savory phyllo cups

Prep Time 15

Cook Time 20

Total Time 35

Servings 12 cups

Calories 110kcal

Author Abby Marlow

Ingredients

6 sheets 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 divided
Salt and pepper to taste
1 tbsp honey optional
2 –3 tbsp melted butter for brushing phyllo
Pumpkin seeds or sesame seeds for garnish (optional)

Instructions

Preheat oven to 180°C (350°F). Lightly grease a muffin tin.
Heat 1 tbsp olive oil in a pan. Cook pumpkin cubes for 5–7 minutes until soft. Season with salt, pepper, and honey if using.
Add spinach and cook 1–2 minutes until wilted. Remove from heat and stir in feta gently.
Cut phyllo sheets into 10×10 cm squares. Brush each square lightly with melted butter.
Stack three squares, turning each slightly to form a star shape. Press into muffin tin to create a cup.
Spoon pumpkin, spinach, and feta mixture into each phyllo cup.
Sprinkle with pumpkin or sesame seeds if desired.
Bake 20 minutes, until golden and crisp. Cool 5 minutes before serving.

Notes

To keep Pumpkin Feta Phyllo Cups crisp, serve shortly after baking. For a twist, try adding chili flakes for heat or swapping spinach with kale.