Cooking with Toti
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Crispy Spinach Feta Filo Cups (Quiche Style)
Buttery crisp filo cups filled with spinach, feta, and egg — perfect for brunch.
Time
35 min
Easy, crispy bites made with just a few simple ingredients. Layers of buttered filo hold a creamy spinach-feta-egg filling — perfect for breakfast, meal prep, or brunch.
Instructions
- 1
Preheat oven to 350°F.
- 2
Layer 3–5 filo sheets (depending on thickness), brushing each layer lightly with melted butter.
- 3
Cut circles using a cookie cutter or glass, large enough to fit a muffin tin.
- 4
Press the filo circles into a greased muffin pan to form cups.
- 5
In a blender, combine eggs, spinach, feta, and yogurt. Blend until smooth.
- 6
Pour the mixture into each filo cup.
- 7
Sprinkle Parmesan or your favorite cheese on top.
- 8
Bake for 20–25 minutes, or until set and golden.
- 9
Let cool slightly before removing from the pan.
Toti’s Tips
- ✓Thinner filo sheets are more delicate, so using 4–5 layers builds enough structure for a cup that stays crisp and doesn't tear when you fill it.
- ✓Thicker filo already has more body, so 3 layers is plenty — extra layers would just make the cups heavy and doughy instead of light and crisp.
- ✓Brushing each filo layer with butter keeps the sheets separated as they bake, which is what creates those crisp, flaky layers instead of one soggy clump.
- ✓Always squeeze the spinach dry before blending it in — leftover water thins the egg filling and can keep the cups from setting properly in the center.
- ✓If the egg mixture still seems too loose after blending, a little extra feta helps thicken it, so the filling sets into a firm curd rather than staying wet.
- ✓Let the cups cool slightly before removing them from the tin so the filo has a moment to firm up and won't collapse or stick to the pan.
More photos
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