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Crispy Baked Egg and Spinach Phyllo Cups

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These crispy baked egg and spinach phyllo cups with goat cheese are a quick, satisfying, and elegant breakfast or brunch option featuring flaky phyllo shells filled with creamy goat cheese, tender spinach, and baked eggs.

Ingredients

Scale
  • 8 sheets phyllo dough, thawed and covered with a damp towel
  • 4 tablespoons (60 ml) unsalted butter, melted
  • 1 cup (30 g) fresh spinach, roughly chopped and lightly sautéed
  • 4 ounces (115 g) goat cheese, crumbled
  • 4 large eggs, room temperature
  • 1 tablespoon finely chopped shallot or small onion (optional)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon chopped fresh dill or parsley (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prep the spinach filling: Heat a non-stick skillet over medium heat. Add a splash of olive oil, then sauté the finely chopped shallot and minced garlic until fragrant and translucent, about 2 minutes.
  2. Add the spinach and cook until wilted, about 3-4 minutes. Season with salt, pepper, and red pepper flakes if using. Remove from heat and let cool slightly.
  3. Preheat oven to 375°F (190°C). Melt the butter in a small bowl.
  4. Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Layer another sheet on top and brush again. Repeat until you have 4 layers.
  5. Cut the layered phyllo into squares roughly 5×5 inches (13×13 cm). Press each square gently into the muffin tin cups to form a shell, allowing the edges to stick out a bit for extra crispiness.
  6. Divide the sautéed spinach evenly among the phyllo cups. Crumble the goat cheese evenly on top of the spinach.
  7. Crack one egg carefully into each phyllo cup over the filling. Optionally, whisk eggs lightly before pouring for a custard-like filling.
  8. Place the muffin tin in the oven and bake until the egg whites are set but yolks are still slightly runny, about 15-18 minutes. For firmer yolks, add a couple of minutes.
  9. Remove the phyllo cups from the oven and let them cool in the pan for 5 minutes before gently lifting out with a small spatula.
  10. Garnish with fresh herbs if desired and serve warm or at room temperature.

Notes

Keep phyllo dough covered with a damp towel to prevent drying and tearing. Brush each phyllo layer generously with melted butter for crispness. Crack eggs into a small bowl before adding to cups to avoid shell bits. Bake until egg whites are set but yolks slightly runny for best texture. Reheat leftovers in oven to maintain crispness; avoid microwaving.

Nutrition

Keywords: phyllo cups, baked eggs, spinach, goat cheese, breakfast, brunch, easy recipe, crispy phyllo, homemade breakfast

Find it online: https://katedishes.com/crispy-baked-egg-and-spinach-phyllo-cups-recipe-easy-homemade-breakfast-idea/