This quick phyllo breakfast makes golden, shattering cups filled with a tender egg mixture of spinach, feta, and juicy tomatoes. Ready in just 25 minutes, it holds its shape beautifully and looks like something from a café case. Ideal for a busy morning, brunch, or an on-the-go snack.
Ingredients
- Phyllo dough — 8 sheets
- Eggs — 4
- Fresh spinach — 80g (2.8 oz)
- Feta cheese — 80g (2.8 oz)
- Cherry tomatoes — 8
- Olive oil — 2 tbsp
- Milk — 2 tbsp
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Dried garlic — 1/2 tsp (optional)
- Sesame seeds — 1 tbsp (optional)
How to Make
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin with olive oil.
- Prepare the filling: roughly chop the spinach, crumble the feta, and halve the cherry tomatoes. In a bowl, whisk the eggs with the milk, salt, pepper, and dried garlic.
- Cut the phyllo sheets into squares about 12 x 12 cm (5 x 5 in). For each cup, use 2 squares, brush each one lightly with oil, and layer them crosswise in a muffin cup to form a nest.
- Divide the spinach and feta among the cups, pour in the egg mixture, and top with the cherry tomato halves. Sprinkle with sesame seeds, if using.
- Bake for 13–15 minutes, until the edges are deeply golden and the eggs are just set. Cool for 2 minutes, lift out carefully with a knife around the edges, and serve hot.
Nutritional Value
| Calories | 260 kcal |
| Protein | 13 g |
| Fat | 16 g |
| Carbohydrates | 22 g |
| Fiber | 1.5 g |
| Sugar | 2.5 g |
| Sodium | 650 mg |
| Cholesterol | 185 mg |
Serving and Storage
- Serve with fresh herbs, a spoonful of Greek yogurt, or a light yogurt-lemon sauce.
- Store in the refrigerator for up to 3 days in an airtight container; reheat for 6–8 minutes at 340°F (170°C) or in an air fryer until crisp.
- Can be frozen for up to 2 months; reheat from frozen for 12–15 minutes at 355°F (180°C).
Equipment Needed
- Muffin tin (6- or 12-cup)
- Pastry brush
- Sharp knife or kitchen scissors for the dough
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Cheese: swap the feta for farmer cheese, mild ricotta, mozzarella, or sulguni.
- Greens and vegetables: replace the spinach with Swiss chard, kale, or a mix of parsley and dill; add bell pepper or corn.
- Protein boost: add crispy bacon, ham, salmon, or chicken.
- Lighter version: brush the phyllo with oil spray or use 1 tbsp oil for the whole recipe.
- Dairy-free: use plant-based milk and lactose-free cheese, or simply leave out the milk.
- Don’t overbake: remove them when the center still has the slightest give — that keeps the eggs soft and juicy.
FAQ
- Can I make these without a muffin tin?
Yes, use small ovenproof ramekins or custard cups, or form rings from sturdy foil on a baking sheet. - What can I use instead of phyllo dough?
There’s no direct substitute for the same crispness, but thin lavash brushed with oil works and will need 2–3 extra minutes in the oven. - Will the cups soften during storage?
A little, yes. Reheat them in the oven or air fryer to bring back the crunch. - Can I make them ahead?
Yes: assemble the cups and refrigerate them unbaked for up to 12 hours, then bake just before serving.