Pumpkin Feta Phyllo Cups – Easy Crispy Appetizer

Pumpkin Feta Phyllo Cups – Easy Crispy Appetizer

Abby Marlow

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.

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer, Snack

Cuisine Fusion, Mediterranean

Servings 12 cups

Calories 110 kcal

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 10x10 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.

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