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.
