Pumpkin Feta Phyllo Cups (Easy Fall & Thanksgiving Appetizer)
Published on September 27, 2026
These Pumpkin Feta Phyllo Cups are the easy fall appetizer I make whenever I need something that looks impressive but comes together fast. Layers of crispy, golden phyllo are pressed into a muffin tin and filled with tender roasted pumpkin, salty feta, and fresh spinach, giving you a savory, bite-sized treat that’s perfect for Thanksgiving, holiday parties, or cozy fall get-togethers.
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If you love phyllo cup appetizers, this seasonal twist brings all the flavors of autumn into one flaky, handheld bite. They’re one of my favorite Thanksgiving appetizers because they’re simple to prep and always disappear first from the table.
When building out a whole Thanksgiving spread, these fit right alongside stuff like whipped feta dip or spinach artichoke stuffed mushrooms, and if you want more inspo for the table check out our fall appetizer recipes.
Quick Look: Pumpkin Feta Phyllo Cups (Easy Fall & Thanksgiving Appetizer)
- •Prep Time: 15 minutes
- •Cook Time: 20 minutes
- •Total Time: 40 minutes
- •Servings: 6
- •Perfect For: Fall and Thanksgiving Get Togethers
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What You’ll Need for Pumpkin Feta Phyllo Cups
Phyllo Dough: Thaw it in the fridge overnight, it tears if you rush it at room temp.
Pumpkin: Fresh cubed pumpkin gives the best texture, just make sure the pieces are small so they roast fast.
Feta Cheese: Block feta you crumble yourself has way better flavor than the pre-crumbled bags.
Baby Spinach: Chop it fine so it tucks into the cups nicely instead of sticking out everywhere.
Olive Oil: Just enough to get the pumpkin cooking and keep it from drying out.
Salt and Pepper: Season the filling as you go, not just at the end.
Honey: Totally optional but it plays so well against the salty feta.
Melted Butter: This is what makes the phyllo go golden and crispy, don’t skip brushing every layer.
Pumpkin Seeds or Sesame Seeds: A little crunch on top for looks and texture, use whichever you have on hand.
How to Make Pumpkin Phyllo Cup Appetizers
Step 1: Preheat your oven to 350°F.
Step 2: Heat a tablespoon of olive oil in a skillet and sauté the pumpkin cubes for 5 to 7 minutes until tender. Season with salt, pepper, and honey if you’re using it.
Step 3: Add the chopped spinach and cook another minute or two until it wilts down. Turn off the heat and stir in the crumbled feta.
Step 4: Cut your phyllo sheets into into 3 equal pieces and brush each one with melted butter.
Step 5: Stack three squares together, rotating each one slightly so you get that pretty star shape.
Step 6: Press the stacked squares into a muffin tin, pushing them down gently to form little cups.
Step 7: Spoon the pumpkin and feta filling into each cup.
Step 8: Sprinkle pumpkin seeds or sesame seeds on top if you want the extra crunch, then bake for about 15 to 18 minutes until the edges are golden.
Step 9: Let them cool in the tin for about 5 minutes before popping them out, they’re fragile straight from the oven.
Pumpkin Feta Phyllo Cups Substitutions and Variations
Pumpkin Swap: Butternut squash works just as well if pumpkin is hard to find or out of season.
- Sweet potato is another great option and roasts up just as tender.
Cheese Variations: Goat cheese gives these a creamier, tangier bite if feta isn’t your thing.
- Boursin melts in beautifully and adds a garlicky punch.
Green Swap: Kale works instead of spinach, just chop it extra fine since it’s a bit tougher.
- Arugula adds a peppery kick if you want to switch things up.
Dough Options: Puff pastry cut into squares and pressed into a muffin tin works if phyllo feels intimidating.
- Wonton wrappers make a fun mini version, just adjust bake time down a few minutes.
Frequently Asked Questions
Yes, you can assemble the filling a day ahead and even fill the cups a few hours before baking, just bake them right before guests arrive so they’re warm and crispy.
It’s probably too cold or drying out too fast. Thaw it slowly in the fridge and keep the sheets covered with a damp towel while you work.
You can, though the phyllo loses a bit of crunch. Reheat straight from frozen in the oven at 350°F for the best texture.
It’s the easiest way to shape them, but a mini muffin tin works too if you want bite-sized versions for a bigger crowd.
Pumpkin Phyllo Cups
Ingredients
- 6 sheets phyllo dough thawed
- 1½ cups pumpkin peeled and cut into small cubes (about 7 oz)
- ⅔ cup feta cheese cubed or crumbled
- 1 cup baby spinach finely chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp honey optional
- 3 tbsp melted butter for brushing the phyllo
- Black sesame seeds or pumpkin seeds for garnish (optional)
Instructions
- Preheat the oven to 350°F and grease a 6-cup muffin tin.
- Heat the olive oil in a skillet over medium heat. Add the pumpkin cubes and sauté until tender, about 5–7 minutes. Season with salt and pepper, stir in the honey if using, and mix well.
- Add the chopped spinach and cook 1–2 minutes more, until wilted. Remove from the heat and gently stir in the feta. It will soften and break up slightly in the warm filling.
- Cut each phyllo sheet into 3 equal pieces, for 18 pieces total. Brush each piece lightly with melted butter.
- Stack three pieces, rotating each one slightly so the corners fan out. Press each stack into a muffin cup to form a cup shape.
- Spoon the pumpkin, spinach, and feta filling evenly into the 6 phyllo cups.
- Sprinkle with black sesame seeds or pumpkin seeds if you like.
- Bake for 12–15 minutes, until the phyllo edges are golden and crisp.
- Let the cups cool in the tin for 5 minutes, then lift them out and serve warm.
