Easy party appetizers with Mini Sausage and Spinach Phyllo Cups. Italian sausage, mushroom, spinach, ricotta, mozzarella and Parmesan cheeses baked in crispy bite size party snacks.
Within this recipe post you’ll make a quick game day recipe that will be the main highlight. Plus you’ll learn what phyllo dough is…it’s definitely not the same as puff pastry.
Less than a week to the big game and I’m getting my appetizers planned. I’ll be enjoying it with friends in the comfort of a living room with appetizers and beverages to go with it. Bite size bit of food and dips are ideal for watching the game. I have a perfect recipe for you that’s beyond your usual dip or breaded starter. This year make Mini Sausage and Spinach Phyllo Cups.
Flaky, crisply bite size party appetizers that pack football field sized flavor. I’m not sure if that analogy makes sense, but let’s go with it to match the theme. Mini phyllo cups filled with cheesy, creamy and sausage(y) goodness. Spinach and cheese are wonderful together, and made even better with Italian sausage. Plus all the health benefits of spinach are bonus.
Johnsonville sausage is the perfect way to pack lots of flavor into these little cups. It’s already seasoned and can substitute beef in most dishes. I use ground Italian sausage almost exclusively in Italian dishes. The hot flavor adds a subtle heat that’s mellowed by the cheeses. If you’re not into spicy at all you can substitute with the mild Italian sausage variety.
Enjoying the game with friends and family doesn’t have to involve complicated dishes. Just cook and brown Johnsonville sausage with mushroom, then mix with chopped spinach, ricotta, Parmesan and mozzarella cheese. Bake till warm and crispy then enjoy the big game with these bite sized Sausage and Spinach Phyllo Cups. Or get creative and add more sausage-able sides and starters to have your own “Sausage Bowl”.
What is phyllo dough and is it the same as puff pastry?
Phyllo (or filo) dough is very thin unleavened dough often used for making pastries like baklava. Phyllo pastries are often made by layering many phyllo sheets with olive oil, then baked for crispy, flaky dough. Phyllo cups are pre-baked and shaped for easy filling.
It’s different from puff pastry, which is dough that has layers of butter between the dough. It’s folded and rolled into the dough many times to create thin layers that puff up when baked.
Flavor profiles: Slightly spicy Italian sausage with savory cheese and fresh spinach flavor.
Texture: Soft and tender mixed with a bit of crunch
Dietary Options/Substitutions: For gluten-free you could substitute phyllo cups with GF bread.
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Mini Sausage and Spinach Phyllo Cups
- 1 tablespoon light olive oil
- 1 medium white onion, diced
- 1 pound Johnsonville hot Italian sausage
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 cup mushrooms, chopped
- 2 cups frozen chopped spinach, thawed
- 1 teaspoon cumin
- 1 cup ricotta cheese
- ¾ cup mozzarella cheese
- ¾ cup Parmesan cheese
- 45 mini phyllo dough cups, frozen
- Preheat oven to 350º F. Heat oil to medium-high heat in a large non-stick pan or skillet. Add onion and cook 3-5 minutes, stirring often until softened. Stir in Johnsonville hot Italian sausage, salt and pepper. Cook 7–10 minutes more, breaking up meat as it cooks, until browned. Stir mushroom into pan, cook 5 minutes more. Remove from heat and cool slightly.
- In a large bowl stir together spinach, cumin and all cheeses. Stir in sausage mixture until combined.
- Place phyllo cups on a large foil lined baking sheet about 1 inch apart. Fill each with mixture, about a tablespoon in each to create a mounded top. Bake at least 20 minutes, until cheese is melted and cups are crispy. Bake in multiple sets depending on sheet size and serve right away.
Recipe adapted from Mantitlement
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.