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Smoked Salmon and Spinach Phyllo Cups Recipe

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3.9 from 13 reviews

  • Author: Sara
  • Total Time: 22 minutes
  • Yield: 30 servings
  • Diet: Kosher

Description

These Smoked Salmon Phyllo Cups are elegant, bite-sized appetizers perfect for entertaining. Crispy mini phyllo shells are filled with a savory blend of fresh baby spinach, smoked salmon, creamy goat cheese, and fresh dill, then baked to golden perfection in a rich custard of egg and heavy cream. They offer a delightful combination of textures and flavors that are sure to impress guests.

Ingredients

Phyllo Cups and Fillings

  • 30 mini frozen phyllo shells (fillo shells)
  • 2 ounces (60 grams) fresh baby spinach
  • 2 ounces (60 grams) smoked salmon, torn into small pieces
  • 2 ounces (60 grams) goat cheese, crumbled
  • 2 tablespoons fresh dill, chopped

Custard Mixture

  • 1/2 cup (120 ml) heavy cream
  • 1 large egg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Keep the mini phyllo cups frozen until you’re ready to fill them to ensure they stay crisp.
  2. Blanch Spinach: Bring a pot of water to a rolling boil. Add the fresh baby spinach and cook for about 1 minute until wilted. Immediately drain and rinse under cold running water to stop the cooking process. Drain thoroughly and squeeze out all excess moisture to prevent soggy phyllo shells. Roughly chop the spinach after draining.
  3. Fill Phyllo Cups: Arrange the phyllo cups evenly spaced on a baking pan. Line each cup with a portion of blanched spinach, then add several small pieces of torn smoked salmon on top. Crumble goat cheese over each and sprinkle with chopped dill.
  4. Prepare Custard: In a small bowl, whisk together the egg, heavy cream, kosher salt, and garlic powder until thoroughly combined and smooth. Transfer this mixture into a small pitcher or use a spoon for easier pouring.
  5. Add Custard to Cups: Carefully pour the egg and cream mixture over each phyllo cup, filling just to the top without overfilling to avoid spillover.
  6. Bake: Place the filled phyllo cups in the preheated oven and bake for 10 to 12 minutes, or until the custard is set and the phyllo shells are golden brown and crispy.
  7. Cool and Serve: Remove from the oven and allow the cups to cool for at least 10 minutes to set. Optionally, garnish with an extra sprig of fresh dill before serving for a beautiful presentation.

Notes

  • Make sure to squeeze out all excess moisture from the spinach to keep the phyllo cups crisp.
  • Do not overfill the cups with the custard mixture to prevent spilling during baking.
  • The frozen phyllo cups can be stored in the freezer until ready to use, making assembly quick and easy.
  • These can be served warm or at room temperature, making them great for parties and gatherings.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/smoked-salmon-and-spinach-phyllo-cups-recipe/