Filled with smoked salmon, goat cheese and spinach, these delicious Smoked Salmon Phyllo Cups are great served for brunch or as an appetizer that’s sure to impress!
These Smoked Salmon Phyllo Cups feature a creamy goat cheese filling with spinach and fresh dill. They’re the perfect one-bite finger food and are one of my most requested appetizers at parties and family gatherings! Made with frozen phyllo shells, this smoked salmon appetizer is incredibly easy to whip up even for beginners!
Key recipe ingredients
The best part about these smoked salmon phyllo cups? They’re no fuss and require very little prep but deliver big on flavor!
- Phyllo shells: Premade frozen pastry cups make this recipe a breeze! I used Athens Phyllo Shells, which can easily be found at most major grocery stores in the US.
- Spinach: Blanched spinach gives this smoked salmon appetizer an extra layer of flavor and adds a vibrant green color for that visual element.
- Smoked salmon: Little pieces of smoked salmon add a rich and smoky flavor that pairs well with creamy goat cheese.
- Goat cheese: Goat cheese melts into the filling, forming a deliciously creamy center.
- Dill: A sprinkle of dill adds a nice pop of freshness and a slight herby flavor to these smoked salmon phyllo cups.
- Heavy cream: A bit of heavy cream mixed with egg is poured over the phyllo shells to bring this dish together.
- Egg: You’ll only need one egg to create a savory custard-like filling for this phyllo cup appetizer.
Variations and substitutions
- Use herbed goat cheese. While plain goat cheese will work just fine, I often grab a log of garlic and herb goat cheese for a little extra flavor.
- Try feta. If you’re not a lover of goat cheese, feta is a great substitution!
- Switch out the dill. Not a dill fan? Try chopped chives, thyme or even tarragon for a slightly different flavor.
- Instead of spinach, try another vegetable. Blanched asparagus and kale would both work well in these smoked salmon phyllo cups.
Step by step instructions and photos
Step 1: Blanch the spinach. Cook the spinach in boiling water for about one minute or until wilted. Place under cold running water, then drain and squeeze out excess liquid. Roughly chop.
Step 2: Fill the phyllo cups. Start with the smoked salmon and spinach. Then add the goat cheese and dill.
Step 3: Mix together the heavy cream, egg, salt and garlic powder. Whisk until very well combined and almost frothy.
Step 4: Fill the phyllo shells and bake! Pour the egg mixture into the phyllo cups until just barely full. Bake for 10-12 minutes at 375°F (190°C) and enjoy!
Serving and storage
Let the phyllo cups sit on the hot pan for at least 10 minutes before serving. These smoked salmon tartlets can be served slightly warm or at room temperature.
Timing: The baked phyllo cups should be stored in the refrigerator within two hours of cooling for food safety reasons. Typically, I bake them just before my guests arrive, serving them slightly warm. They can then sit on the table for a few hours as guests help themselves.
Leftover phyllo cups can be stored in an airtight container in the refrigerator. I recommend eating within two days for the best quality.
You can reheat smoked salmon phyllo cups by placing them in an oven preheated to 350°F (180°C) until warmed through.
Expert tips
- Thoroughly drain the spinach. After blanching the spinach, make sure to squeeze out as much excess liquid as possible. This will prevent the phyllo shells from becoming soggy.
- Keep the phyllo cups frozen until ready to fill. Keeping the phyllo shells in the freezer as long as possible also helps to make sure they hold their structure.
- Consider pre-baking the phyllo cups for several minutes. If your phyllo shells have been refrigerated, bake them for 2-3 minutes before filling them to crisp them up.
- Don’t overfill the phyllo shells. Fill the shells with the egg and heavy cream mixture until just barely to the top. You won’t need much of the mixture for each tartlet.
FAQs
Not quite, but it is similar! We use phyllo cups instead of shortcrust pastry. And our egg to cream ratio is also quite different than your traditional quiche, resulting in a less eggy filling for these smoked salmon phyllo cups.
Frozen spinach is more compact than fresh spinach and I also find it much harder to squeeze out all of the excess liquid. If you only have frozen spinach, I would recommend making sure it is thawed completely before wringing out the liquid. And adjust the quantity as necessary.
I actually don’t recommend this. The phyllo cups are pretty delicate and can lose their structure from the moisture of the filling in the time it takes to freeze. To make ahead, I recommend blanching the spinach and prepping the ingredients a day in advance. Then assembly can be done in just five minutes!
Bake the filled phyllo cups about half an hour before you’re ready to go. Let them sit for 10 minutes on the hot pan out of the oven, then transfer to a paper towel lined container to absorb any excess moisture. Make sure to place them in a single layer with a little space between them. Cover them lightly with aluminum foil. You want them covered for as little time as possible, as the foil can trap steam and lead to sogginess.
Loving this smoked salmon phyllo cups recipe? Here are more finger foods perfect for your next party!
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Smoked Salmon Phyllo Cups Recipe
- Total Time: 25 minutes
- Yield: 30
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Global
Ingredients
- 30 mini frozen phyllo shells, also called 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
- ½ cup (120 ml) heavy cream
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C). Keep the phyllo cups in the freezer until ready to fill.
- Blanch the spinach. Bring a pot of water to boil. Transfer the spinach to the boiling water and cook until wilted, about 1 minute. Transfer the spinach to a colander and place under cold running water. Drain the spinach and squeeze out any excess liquid. Make sure to be thorough — excess liquid can make the phyllo cups soggy. Roughly chop the spinach.
- Arrange the phyllo cups on a pan with space inbetween. Line each phyllo cup with blanched spinach and several small pieces of smoked salmon. Crumble the goat cheese on top and sprinkle with dill.
- In a small bowl, whisk together the egg, heavy cream, salt and garlic powder. Whisk very well. Transfer the mixture to a small pitcher.
- Pour the egg mixture over the phyllo cups until each cup is just barely full.
- Cook the filled phyllo cups for 10-12 minutes or until golden brown. Allow to cool for at least 10 minutes before serving.
- Garnish with an extra sprig of dill if desired.
Notes
Storage: Leftover filled phyllo cups can be stored in an airtight container in the refrigerator for up to two days.
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