Who needs pumpkin spice lattes when you’ve got Pumpkin Feta Phyllo Cups stealing the fall spotlight? These little bites are the perfect mix of creamy pumpkin, tangy feta, and crispy phyllo—a trifecta of autumnal awesomeness. Think of them as the fanciest way to tell your guests, “Yes, I’m festive and have great taste.” Bonus: they’re tiny, so eating six feels totally reasonable!

They’re like the pumpkin patch of appetizers—adorable, seasonal, and impossible to resist. One bite, and you’ll be questioning why pie gets all the pumpkin glory.

Ingredients You’ll Need For This Recipe

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

Step-by-Step Instructions

Step 1: Preheat the oven to 180°C (350°F).

Step 2: In a skillet, heat 1 tbsp of olive oil and sauté the pumpkin cubes until tender, about 5-7 minutes. Season with salt, pepper, and honey (if using), and stir.

Step 3: Add the baby spinach and cook for another 1-2 minutes, until wilted. Turn off the heat and add the crumbled feta cheese. Gently mix the filling.

Step 4: Cut the phyllo dough sheets into squares (about 10×10 cm each). Brush each square with melted butter.

Step 5: Stack three squares on top of each other, rotating them slightly to form a star shape. Press the stacked squares into a muffin tin, shaping them into cups.

Step 6: Fill each phyllo cup with the pumpkin, spinach, and feta filling.

Step 7: For extra texture, sprinkle pumpkin seeds or sesame seeds on top if desired.

There you have it—Pumpkin Feta Phyllo Cups, the appetizer that proves pumpkin can do more than just pie. With a crispy, creamy combo that’s both savory and sweet, these little bites are a fall game-changer. Serve them up and watch your guests fall in love—one flaky, cheesy bite at a time!

Pumpkin Feta Phyllo Cups

Celebrate fall with Pumpkin Feta Phyllo Cups! A delightful blend of creamy pumpkin, tangy feta, and crispy phyllo, these bites are the perfect seasonal appetizer for any gathering.

Course Appetizer

Keyword Pumpkin Feta Phyllo Cups

Prep Time 15

Cook Time 20

Servings 6

Ingredients

6 sheets phyllo dough
200 grams pumpkin peeled and cut into small cubes
100 grams feta cheese crumbled
1 cup baby spinach finely chopped
2 tbsp olive oil
salt and pepper to taste
1 tbsp honey optional
2-3 tbsp melted butter (for brushing the phyllo dough)
Pumpkin seeds or sesame seeds for garnish optional

Instructions

Preheat the oven to 180°C (350°F).
In a skillet, heat 1 tbsp of olive oil and sauté the pumpkin cubes until tender, about 5-7 minutes. Season with salt, pepper, and honey (if using), and stir.
Add the baby spinach and cook for another 1-2 minutes, until wilted. Turn off the heat and add the crumbled feta cheese. Gently mix the filling.
Cut the phyllo dough sheets into squares (about 10×10 cm each). Brush each square with melted butter.
Stack three squares on top of each other, rotating them slightly to form a star shape. Press the stacked squares into a muffin tin, shaping them into cups.
Fill each phyllo cup with the pumpkin, spinach, and feta filling.
For extra texture, sprinkle pumpkin seeds or sesame seeds on top if desired.