Pumpkin Feta Phyllo Cups

Sometimes we just need a recipe that feels fancy without all the fuss. Whether you’re hosting a Fall get-together, bringing something to a holiday potluck, or just trying to serve something a little different on a Friday night, these Pumpkin Feta Phyllo Cups are about to become your new go-to.

They’re cozy, crunchy, just a little bit sweet and savory, and best of all? They’re simple to make.

Why You’ll Love These

Before we roll up our sleeves, here’s what makes these Pumpkin Feta Phyllo Cups such a winner:

• Crispy, flaky phyllo meets warm, savory pumpkin and tangy feta.
• Spinach adds color and a little veggie boost you know, for balance.
• They’re bite-sized, so they’re great for parties, brunches, or just snacking while hiding in the kitchen (no judgment).
• You can prep the filling ahead of time, and even freeze extras for later. Yes, really.

And don’t let the ingredient list fool you this recipe is short and sweet. It’s also extremely forgiving.

How to Make Pumpkin Feta Phyllo Snacks

This whole process should take about 40 minutes start to finish, and the results are worth every buttery brushstroke.

1. Preheat that oven

Set your oven to 180°C (350°F). Get your muffin tin ready no need to grease it because the buttered phyllo will do the job.

2. Sauté the pumpkin

In a skillet, warm 1 tbsp olive oil over medium heat. Toss in those little cubes of pumpkin and cook for 5–7 minutes, stirring occasionally, until they’re just tender. Season with salt, pepper, and a drizzle of honey if you want to bring out a little autumn sweetness.

Tip: You want the pumpkin soft but not mushy it should hold its shape when you stir it.

3. Add spinach and feta

Once your pumpkin’s cooked, toss in the chopped baby spinach and cook just until it wilts 1–2 minutes tops. Then turn off the heat and stir in the crumbled feta. Give it a gentle mix so the cheese doesn’t completely disappear into the mix.

This filling? It smells like fall. It tastes like cozy. And it looks beautiful with those pops of orange and green.

4. Prepare the phyllo dough

Phyllo can be intimidating, but hear me out: it’s all about patience and a little butter.
Cut your phyllo sheets into 10×10 cm squares (roughly 4×4 inches). You’ll need three squares per cup.

Now, brush each square lightly with melted butter. Don’t soak it just enough to give it that flaky magic. Stack three buttered squares on top of each other, rotating each one slightly to create a sort of star shape.

Then gently press the stack into the muffin tin to form your cup. Repeat until you’ve filled your tin.

Note: If your phyllo breaks or looks a little wonky, don’t stress. It all crisps up beautifully and no one will notice once they’re filled and golden.

5. Fill and garnish

Spoon the warm pumpkin-spinach-feta mixture into each cup. You want them full but not overflowing.

Sprinkle with pumpkin seeds or sesame seeds if you’re using them this adds a lovely crunch and makes them look extra special.

6. Bake until golden

Pop the tray into your preheated oven and bake for about 20 minutes, or until the edges are golden brown and crisp.

Then, let them cool for 5 minutes in the tin before gently removing. That crisp outer shell? It’s fragile, so be kind.

Make-Ahead Tips

Want to prep ahead? I’ve got you.

• Filling: You can make the pumpkin-spinach-feta mix a day ahead and store it in the fridge. Just warm it slightly before using so it’s easier to spoon into the cups.
• Phyllo cups: You can assemble the phyllo cups and freeze them unbaked in the muffin tin. When ready, fill and bake straight from frozen just add a few extra minutes.
• Leftovers: Store cooled leftovers in an airtight container in the fridge. Pop them in the oven (or air fryer!) for a quick reheat they crisp up beautifully.

Serving Ideas

These little bites fit in just about anywhere:

• Fall brunches with coffee and spiced cider.
• Holiday appetizers for Thanksgiving or Friendsgiving.
• Book clubs or wine nights they pair beautifully with a crisp white wine or light red.
• After-school snack upgrade even the picky ones may surprise you!

And if you’re just craving something different for lunch, two or three of these with a salad makes a perfect little grown-up plate.

What If I Don’t Have…

No worries, friend. Let’s troubleshoot:

• No pumpkin? Butternut squash or sweet potato will totally work here.
• No feta? Goat cheese is dreamy, or even a sprinkle of parmesan if that’s all you’ve got.
• No phyllo? You can use pre-made tart shells or puff pastry squares in a pinch, just adjust the baking time.

Whether you’re making them for a celebration or just because Tuesday needed a win, I hope these little bites bring some joy to your table. You’ve got this, and if they turn out a little lopsided? All the better. That’s real life. And real food. And honestly? It’s perfect.

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Pumpkin Feta Phyllo Cups

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Ingredients

  

• 6 sheets of phyllo dough thawed if frozen. Handle it gently, like it’s the baby of the pastry world.
• 200 g pumpkin peeled and diced into tiny cubes (about 1.5 cups).
• 100 g feta cheese crumbled.
• 1 cup baby spinach chopped small.
• 2 tbsp olive oil
• Salt and pepper to taste.
• 1 tbsp honey totally optional but adds a lovely touch of sweetness.
• 2-3 tbsp melted butter for brushing the phyllo dough.
• Pumpkin seeds or sesame seeds for a little crunch on top if you’re feeling fancy.

Instructions

 

• Set your oven to 180°C (350°F). Get your muffin tin ready no need to grease it because the buttered phyllo will do the job.
• In a skillet, warm 1 tbsp olive oil over medium heat. Toss in those little cubes of pumpkin and cook for 5–7 minutes, stirring occasionally, until they’re just tender. Season with salt, pepper, and a drizzle of honey if you want to bring out a little autumn sweetness.

  Tip: You want the pumpkin soft but not mushy it should hold its shape when you stir it.
• Add spinach and feta
• Once your pumpkin’s cooked, toss in the chopped baby spinach and cook just until it wilts 1–2 minutes tops. Then turn off the heat and stir in the crumbled feta. Give it a gentle mix so the cheese doesn’t completely disappear into the mix.
• Cut your phyllo sheets into 10×10 cm squares (roughly 4×4 inches). You’ll need three squares per cup.
• Now, brush each square lightly with melted butter. Don’t soak it just enough to give it that flaky magic. Stack three buttered squares on top of each other, rotating each one slightly to create a sort of star shape.
• Then gently press the stack into the muffin tin to form your cup. Repeat until you’ve filled your tin.
• Real life note: If your phyllo tears or looks a little wonky, don’t stress. It all crisps up beautifully and no one will notice once they’re filled and golden.
• Spoon the warm pumpkin-spinach-feta mixture into each cup. You want them full but not overflowing.
• Sprinkle with pumpkin seeds or sesame seeds if you’re using them this adds a lovely crunch and makes them look extra special.
• Pop the tray into your preheated oven and bake for about 20 minutes, or until the edges are golden brown and crisp.
• Then, let them cool for 5 minutes in the tin before gently removing. That crisp outer shell? It’s fragile, so be kind.