Fifteen Spatulas

Zucchini Spinach & Feta Phyllo Bites

Feta Spinach Phyllo Cups Recipe @fifteenspatulas

Do you get tired of sauteed vegetables from time to time?

I definitely do.

Many times I’ve spent so much time on the main course or dessert that in order to get any vegetables on the plate, I have to do something simple like a quick saute with olive oil, garlic, and salt. Sauteed vegetables are good enough in a pinch, but sometimes I want my vegetables a bit more dressed up. That’s where today’s recipe comes in!

These phyllo cups are little bites made mainly from grated zucchini, spinach, feta, a little gruyere, and egg, and it’s one of my favorite ways to eat zucchini and spinach.

Zucchini Feta Phyllo Cups

The veggies are nestled inside a phyllo cup, and you can put as much or as little phyllo as you want to line the muffin tins, depending on how much crunch you’d like. I did 3 sheet layers in each cup, which is just enough to line the tin but still gives you that “a million pieces shatter in your mouth when you bite it” crunch effect.

To prep the vegetables, you want to cook the water out. Wilt the spinach for a few minutes over high heat, drain the water, and do the same with the grated zucchini. This prevents our phyllo cups from getting watery.

Spanikopita Phyllo Cups

Then it’s just a matter of mixing the cooked spinach and zucchini with egg, scallions, feta, gruyere, plenty of black pepper, and a couple tbsp of flour to help thicken. Scoop this mixture evenly into phyllo lined muffin tins:

Spinach Feta Zucchini Phyllo Cups

Into the oven they go for 25 minutes until the inside has set and the phyllo is golden brown on the edges:

Spinach Pie Phyllo Cups

Make sure to remove them promptly from the muffin tins to prevent the sides of the cups from getting soggy.


Zucchini Spinach and Feta Phyllo Bites

Yield: 12 phyllo cups


1 roll phyllo dough, thawed
9 oz package fresh spinach
1.5 lbs zucchini, grated
1 bunch scallions, chopped (white and green parts)
6 oz crumbled feta cheese
1.5 oz grated gruyere (1/2 cup)
1 tsp cracked black pepper
2 eggs
2 tbsp flour (I used whole wheat, but all purpose is fine too)
oil or butter for greasing the pan


Preheat the oven to 350 degrees F.

Lightly brush the insides of a 12 cup muffin tin with oil or butter, and fill each muffin well with 3-4 layers of phyllo (cut the phyllo dough into squares that fit the muffin well. Take a look at my homemade phyllo cups post if you don't know how to do this). Brush the phyllo with butter or oil if desired, and set aside.

Heat a skillet over high heat and wilt the spinach for 2-3 minutes until most of the water has come out of the spinach. Squeeze the spinach of its excess water by pressing it again the side of the pan with your cooking utensil and tilting the pan, then drain the excess water. Remove the spinach to a large mixing bowl, then cook the grated zucchini in the same way as the spinach, cooking the excess water out and draining it. Transfer the cooked zucchini to the same bowl as the spinach.

Add the scallions, feta, gruyere, and black pepper to the zucchini and spinach and stir well. Taste the mixture for seasoning and determine if the saltiness from the feta is enough. If not, add salt to taste, then add the eggs and flour and mix well.

Portion the vegetable mixture evenly into the phyllo lined muffin cups and bake for 25 minutes, until the phyllo is golden brown on the edges and the vegetable mixture is no longer liquidy in the center. Remove promptly from the muffin tins so the phyllo doesn't get soggy. Enjoy!

Leave a comment:


  1. Cathy Pollak ~ Noble Pig posted on August 6, 2013 at 12:18 pm (#)

    Pinned this sweet little appetizer. Loved that you used zucchini!

    • Joanne Ozug replied on August 6th, 2013 at 6:59 pm

      Thanks Cathy! It’s a great way to bulk it up with something else but spinach and the flavor is so nice here!

  2. Mallory @ Total Noms posted on August 6, 2013 at 12:58 pm (#)

    Cute as a side or as an appetizer! Looks super tasty.

    • Joanne Ozug replied on August 6th, 2013 at 6:59 pm

      Thank you Mallory =)

  3. Myrtle posted on August 6, 2013 at 5:13 pm (#)

    Oh my goodness, these look AMAZING. I want to make some now…except we don’t have any zucchini. Or phyllo dough. Or….well, most of the ingredients.


    I think that the grocery store is calling my name.

    • Joanne Ozug replied on August 6th, 2013 at 7:00 pm

      Thank you Myrtle! I keep phyllo in my freezer for when I get cravings. If you have the room it’s worth it. Enjoy!

  4. JulieD posted on August 6, 2013 at 5:40 pm (#)

    Looks pretty awesome!! I love the addition of zucchini…ahh! And the photos are gorgeous!!

    • Joanne Ozug replied on August 6th, 2013 at 7:00 pm

      Did you notice the vertical photo just for you??? LOL.

  5. Jasline @ Foodie Baker posted on August 7, 2013 at 7:23 am (#)

    Hi Joanne, this looks amazing! My vegetables get boring too, it’s either mashed potatoes or sauteed / boiled / steamed vegetables… thanks for sharing the recipe!

  6. Abbie @ Needs Salt posted on August 7, 2013 at 5:00 pm (#)

    I love this! What a creative idea.
    Sauteed vegetables are something that we eat almost every day. It’s good to change things up a little with different ways to use veggies. Pinning this! :)

  7. Rachel Cooks posted on August 8, 2013 at 9:50 am (#)

    These would be a perfect brunch appetizer! Love them!

  8. Cilla posted on August 8, 2013 at 11:55 am (#)

    We had a giant zucchini from the garden so I grated that sucker and made these! They were fabulous! Thank you so much for such a great idea.

    • Joanne Ozug replied on August 9th, 2013 at 9:26 am

      Hi Cilla, that’s wonderful!! I can’t imagine how fresh that zucchini tasted. Yum!

  9. Frank Mosher posted on August 18, 2013 at 9:30 am (#)

    Made this twice, once with fresh filo once with dried filo cups. Both were excellent! Followed your great recipe, and only added a little nutmeg to it. Thank you!

    • Joanne Ozug replied on August 19th, 2013 at 11:06 am

      Hi Frank, I’m so glad you have enjoyed these phyllo cups! Thanks for stopping by to let me know. Happy cooking!

  10. Anita at Hungry Couple posted on August 30, 2013 at 12:04 am (#)

    I love these. Like little spanakopitas. :)

  11. Jo Mercer posted on December 22, 2014 at 2:21 pm (#)

    A lot easier than folding up spanakopita!