The Magic of Bite-Sized Delights
Remember those moments when you’re at a gathering, and you spot that one appetizer that just calls to you? The perfect blend of savory, flaky, and oh-so-satisfying? We’ve always been a fan of appetizers that feel a little fancy without requiring hours in the kitchen. There’s something truly special about serving up a dish that impresses everyone with minimal stress. Today, we’re diving into a recipe that perfectly embodies that spirit: Mini Shrimp & Spinach Phyllo Cups. They’re elegant, delicious, and surprisingly simple to whip up, making them your new go-to for any occasion.
Why Make This Recipe
These Mini Shrimp & Spinach Phyllo Cups are simply irresistible. They have a creamy, savory spinach and shrimp filling inside a crisp, golden phyllo shell. They look sophisticated but are easy to make, perfect for impressing your guests. The combination of ingredients is loved by many, making them a crowd-pleaser. They are great for any occasion, like holiday parties, dinner appetizers, or even a delightful snack. You can prepare many parts of this recipe in advance, saving you time on the day of your event.
How to Make Mini Shrimp & Spinach Phyllo Cups
Making Mini Shrimp & Spinach Phyllo Cups involves a few simple steps. First, you prepare the phyllo shells by preheating your oven. Then, you cook the shrimp and wilt the spinach in a skillet. Next, you mix the cooked spinach and shrimp with cream cheese and other seasonings to create a creamy filling. Finally, you spoon the filling into the phyllo shells and bake them until they are golden brown and bubbling. The whole process is straightforward and yields a delicious appetizer.
Ingredients of Mini Shrimp & Spinach Phyllo Cups
Fresh & Flavorful:
- Small shrimp, peeled and deveined (fresh or frozen, thawed)
- Fresh spinach, washed and roughly chopped
- Cream cheese, softened
- Grated Parmesan cheese
- Garlic, minced
- Lemon juice (freshly squeezed for best results)
- Red pepper flakes (optional, for a hint of heat)
- Salt and black pepper to taste
The Crispy Shells:
- Frozen phyllo shells (mini versions, found in the freezer aisle)
- Butter, melted (for brushing, if desired, though often not needed for pre-made shells)
Directions of Mini Shrimp & Spinach Phyllo Cups
Prep the Phyllo:
- Preheat your oven according to the phyllo shell package directions (usually 350-375°F/175-190°C).
- Arrange phyllo shells on a baking sheet. (No need to thaw if using pre-baked shells)
Sauté the Shrimp & Spinach:
- In a medium skillet, melt a knob of butter or a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes. Remove shrimp from skillet and set aside.
- Add fresh spinach to the same skillet. Cook until wilted, stirring occasionally. Squeeze out any excess water from the spinach.
Create the Creamy Filling:
- In a medium bowl, combine softened cream cheese, grated Parmesan cheese, cooked spinach, lemon juice, red pepper flakes (if using), salt, and pepper. Mix well until thoroughly combined.
- Gently fold in the cooked shrimp.
Assemble & Bake:
- Carefully spoon the shrimp and spinach mixture into each phyllo shell, filling almost to the brim.
- Bake for 10-15 minutes, or until the phyllo shells are golden brown and crispy, and the filling is heated through and bubbly.
- Remove from oven and let cool slightly before serving.
How to Serve Mini Shrimp & Spinach Phyllo Cups
Serve your Mini Shrimp & Spinach Phyllo Cups warm, shortly after baking. For an elegant look, garnish them with a sprinkle of fresh dill, chives, or a tiny lemon wedge. While they are delicious on their own, you can also offer a small bowl of sweet chili sauce or a creamy aioli for dipping.
How to Store Mini Shrimp & Spinach Phyllo Cups
Store any leftover Mini Shrimp & Spinach Phyllo Cups in an airtight container in the refrigerator for up to 2 days. The phyllo may soften over time. For best results, reheat them gently in an oven or toaster oven to try and regain some crispness.
Tips to Make Mini Shrimp & Spinach Phyllo Cups
- Don’t Overcook the Shrimp: Shrimp cooks quickly. Remove it from the heat as soon as it turns pink to keep it tender and juicy.
- Squeeze the Spinach Dry: Excess moisture from spinach can make the phyllo shells soggy. Be sure to squeeze out as much water as possible after wilting.
- Work Quickly with Phyllo: If you use full phyllo sheets to make your own cups (though this recipe uses pre-made shells), keep unused sheets covered with a damp cloth. This stops them from drying out and cracking.
- Season Generously: Taste the filling before spooning it into the shells. Adjust seasonings as needed. A bit more salt or lemon can make a big difference.
Variation
- Cheese Swaps: Try different cheeses! Feta, Gruyère, or a blend of Italian cheeses can offer unique flavors.
- Veggie Boost: Add finely diced bell peppers, sautéed mushrooms, or artichoke hearts to the spinach mixture for extra texture and flavor.
- Protein Alternatives: If you don’t like shrimp, use cooked crab meat, shredded chicken, or even crumbled smoked salmon as a delicious alternative for your phyllo cups.
FAQs
Can I make the filling for Mini Shrimp & Spinach Phyllo Cups ahead of time?
Yes, you can prepare the shrimp and spinach filling up to 1-2 days in advance. Store it in an airtight container in the refrigerator. When you are ready to bake, scoop it into the phyllo shells and follow the baking instructions.
What if I can’t find pre-made phyllo shells?
If you cannot find pre-made phyllo shells, you can make your own using full phyllo pastry sheets. Cut the sheets into squares, brush them with melted butter, and press them into a mini muffin tin. Bake them briefly until lightly golden before adding the filling.
Are Mini Shrimp & Spinach Phyllo Cups freezer-friendly?
It is best to enjoy these fresh. While you can freeze them, the phyllo shells tend to lose their crispness after thawing and reheating. If you must freeze them, bake them first, let them cool completely, then freeze them in a single layer. Reheat in a preheated oven.
Classic Mini Shrimp & Spinach Phyllo Cups
Equipment
- Oven
- Baking sheet
- Skillet
- Mixing bowl
Ingredients
For the Filling
- 1 cup Small shrimp, peeled and deveined
- 5 oz Fresh spinach, washed and roughly chopped
- 4 oz Cream cheese, softened
- 1/4 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 tablespoon Lemon juice
- 1/4 teaspoon Red pepper flakes (optional)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Butter, melted
For the Phyllo Cups
- 15 shells Frozen phyllo shells (mini versions)
Instructions
Preparation
- Preheat your oven to 350-375°F (175-190°C) as directed on the phyllo shell package, then arrange the phyllo shells on a baking sheet.
- Melt butter or drizzle olive oil in a medium skillet over medium heat and sauté minced garlic until fragrant, about 30 seconds.
- Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque, then remove the shrimp and set them aside.
- Add fresh spinach to the same skillet, cook until wilted, stirring occasionally, and then squeeze out any excess water.
- In a medium bowl, combine softened cream cheese, Parmesan cheese, cooked spinach, lemon juice, red pepper flakes (if using), salt, and pepper, mixing well until thoroughly combined.
- Gently fold the cooked shrimp into the mixture.
Assembly and Baking
- Carefully spoon the shrimp and spinach mixture into each phyllo shell, filling them almost to the brim.
- Bake for 10-15 minutes, or until the phyllo shells are golden brown and crispy, and the filling is heated through and bubbly.
- Remove from the oven and let cool slightly before serving.