Phyllo cup appetizers are one of the easy appetizers you can ever make and the taste is top level. You'll savor each morsel of these bite sized phyllo shells loaded with feta cheese, grape tomatoes, green onions, olive oil and herb seasonings.
Next time, try these delicious sausage stuffed sweet peppers.
This simple appetizer takes only 10 minutes of prep time, doesn't need to be cooked and will have your guests singing your praise. Each bite is tangy and tasty and will go quickly when served at your next party.
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❤️ Why You'll Love It
- Phyllo bites are full of Mediterranean flavors.
- An easy appetizer recipe that only takes 10 minutes of prep time.
- No cooking finger foods are always a win win.
- Great presentation - such a pretty appetizer.
Phyllo cups appetizers are light and yet full of flavor. The colors of the veggies and herbs mixed with the feta cheese makes it a stunning presentation for your buffet or veggie trays.
📝 Ingredients
📋 Ingredient Notes
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- Olive oil: Use your favorite for added flavor.
- Grape tomatoes: Rich and sweet a must add for many Mediterranean dishes.
- Green onions: Only 2 stalks are needed, save the rest for another dish like tabouli recipe.
- Fresh Parsley: An earthy herb that brings out the flavors of food.
- Dried seasonings: Mint, dill, oregano and basil and only a tiny bit of each works wonderful in the feta cheese mixture.
- Feta cheese: get store bought or make your own!
- Phyllo cups: You may need two packages, check how many are in each box when you purchase at the store.
🥄 Instructions
- In a large bowl add all the ingredients except for the feta cheese and mix to combine seasoning. Add the feta cheese and mix well.
- Spoon about a tablespoon of the cheese mixture into the phyllo cups. Serve immediately.
💡 Expert Tips
- Taste the cheese mixture to adjust seasoning before stuffing into the phyllo cup.
- If you find it needs more salt, my advice is to add lemon juice, white or balsamic vinegar before reaching out to salt. Start by adding a teaspoon and add more if you feel the need to.
- You might want to marinate the tomatoes in equal parts of balsamic vinegar and extra virgin olive oil for an hour before adding to the cheese mixture for extra flavor.
- These mini phyllo cups can be found in the freezer section of your store.
- You may want to add some bell pepper to the mix
⌛ Make Ahead
- Make the filling up to 3 hours ahead and scoop into phyllo cups right before serving.
- You can make the cheese mixture the night before but without adding the tomatoes or the green onions or scooping into the phyllo of course.
🧺 Storage
It's advised to eat up the phyllo cups appetizer as they will get soggy in the refrigerator after a few hours. If you do have leftover filled phyllo cups, you can wrap them tightly and store in the refrigerator.
💬 FAQs
Phyllo cups, also known as mini filo shells can usually be found in the frozen section of your local grocery store.
Take the phyllo cup package out of your freezer and they are ready to be used. However, if you want the shells a bit crispier, you can pop them into the oven before filling. Follow the instructions on the package.
The key thing to remember when preparing phyllo cups appetizers is to not fill them too soon. Make the filling and prepare the cups, right before you serve them you can fill them. A good tip is to not fill them any more than 2 hours before serving to keep the phyllo cups from getting soggy.
If you run out of phyllo cups, but still have filling left you could use the filling on top of a salad or serve it with crackers or bagel chips.
📣 Related Recipes
- These Sausage Stuffed Mini Peppers are the best appetizer for any occasion, very easy to make and very addicting.
- Fatayer are a staple of the Middle Eastern cuisine. Try it filled with spinach or cheese.
- Simple and quick guacamole recipe without tomatoes is the best for parties and potlucks.
- These potato cheese balls are so easy to make and always fly off our party table.
- These air fryer frozen chicken wings are crispy and golden brown on the outside, tender, moist and juicy on the inside. Perfect appetizer for sports, it's hard to stop until they're all gone!
- Make this easy baked brie in puff pastry today! It’s perfect for entertaining guests or serving as an after-dinner treat.
- Try this Egyptian phyllo meat pie recipe this week. Perfect for a hearty meal or as a tasty appetizer, this dish is sure to impress your friends and family with its rich and savory flavors.
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Vegetarian Phyllo Cups Appetizers
Ingredients
- 3-5 Tablespoons Olive oil
- 5-6 oz grape tomatoes diced
- ⅓ cup green onions finely chopped (about 2 green onions)
- 2 Tablespoons parsley chopped
- 1 teaspoon dried mint
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried dill weed
- 8 oz feta cheese crumbled (1 ½ cups)
- 32 baked phyllo cups
Instructions
- In a large bowl add all the ingredients except for the feta cheese and mix to combine with seasoning.
- Add the feta cheese and mix well.
- Spoon about a tablespoon of the cheese mixture into the phyllo cups.
- Serve immediately.
Notes
- If working with layers of phyllo dough is too much for you buying store bought phyllo pastry cups is an easier way they can be found in the freezer aisle. But you can always make your own phyllo cups like in the pecan pie cups.
- Taste the cheese mixture to adjust seasoning before stuffing into the phyllo cups.
- If you find it needs more salt, my advice is to add lemon juice, white or balsamic vinegar before reaching out to salt. Start by adding a teaspoon and add more if you feel the need to.
- You might want to marinate the tomatoes in equal parts of balsamic vinegar and extra virgin olive oil for an hour before adding to the cheese mixture for extra flavor.
- You may want to add some bell pepper to the mix.
- Using fresh dill is a great option.
- For extra heat try mixing in green chilies or red pepper flakes.
- Make the filling up to 3 hours ahead and scoop into the phyllo cups right before serving.
- You can make the cheese mixture the night before but without add ing the tomatoes or the green onions or scooping into the phyllo, of course.
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