Spinach Phyllo Mini Muffins

Simone Shapiro
by Simone Shapiro
12 Muffins
55 min

Phyllo dough is typically used in Mediterranean cuisine in desserts, you recognize it in baklava, or Moroccan cigars filled with dried fruits, here I have created an easy quiche recipe, instead of quiche batter I use phyllo dough.

In my opinion these are the tastiest phyllo quiches that you can make at home.

These muffins are easy to make, you can fill them with anything you wish. Here I use spinach, feta cheese, And fried onions.

I make the batter and when cooled I add in eggs, salt, pepper and fill the mini muffin tins with phyllo dough squares, then with the filling. They bake inside and the phyllo dough gets crispy on the outside.

Working with phyllo dough is fun and it’s very versatile as the dough is not seasoned. Which is why it’s great to use in sweet or savory dishes.

I am excited to share this recipe because it’s tasty, easy, and a great breakfast treat.

You can always choose to add in different cheeses, and greens such as kale, beetroot leaves and even zucchini.

These are the phyllo sheets.

you place one down, brush olive oil , place another on top, another brush of olive oil, and then place the third sheet. After they’re are 3 layers you cut into 6 squares.

These then become the cups for the quiche filling. As shown in the pictures

Spinach Phyllo Mini Muffins
Recipe details
  • 12  Muffins
  • Prep time: 30 Minutes Cook time: 25 Minutes Total time: 55 min
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For the filling
  • 1-2 bag frozen spinach (ringed out so it’s very dry)
  • 1 onion diced
  • 1 cup fresh kale
  • 1/2 cup feta cheese (or as much as you’d like)
  • 5 eggs
  • Salt and pepper to taste

Sautée the diced onions in a pan, until caramelized, then add in the spinach, and kale. Season with salt and pepper and set aside to cool
Once the mixture is cooled, add in 5 mixed eggs and the feta cheese broken apart. Once the filling is ready set aside, and start to prepare the phyllo sheets for the muffin tin.
For the phyllo cups
Make sure your phyllo dough is defrosted. Or even better if you are using fresh sheets.
Take one sheet, brush olive oil on the whole sheet, which will be used as a glue for the next sheet that you will place directly on top, and then again for the third sheet. They will automatically stick together and become a thicker dough in order for the quiche batter to sit in the batter and not fall apart.
Once they’re are 3 layers cut with a knife 6 squares These then become your cups Oil spray your muffin tins and place the phyllo square directly into the tins
Then add the quiche batter slightly under the muffin tin line.
Then close all the edges of the dough as seen in the video, and brush the dough with egg / or olive oil if you prefer
It is important that you place the phyllo dough in the middle of the tins so you have space to add the filling and then close them, you want to have some air pockets so they cook fully
This serves 3 batches, I do them one after the other with no problem, just make sure you spray the muffin tins with oil so they don’t stick
  • It is important when working with phyllo to keep it covered with a blanket or towel so that the sheets don’t dry out If your sheets have dried out a bit on the edges just brush some water or oil on them and they will come back to life
  • The quiches take about 25 minutes, they may take a bit longer in your oven, so determine according to the golden brown crispy color.