If you love a classic Greek salad, you’ve got to try it served in these gorgeous little phyllo cups. They take everything that’s fresh and vibrant about the original – juicy tomatoes, salty feta, crisp cucumber, and briny kalamata olives – and wrap it all up in a buttery, crunchy pastry shell that’s almost too pretty to eat. These are the kind of appetizers that look fancy but are secretly easy to make, and they never fail to impress at gatherings or dinner parties.
The trick to getting that perfect flaky crunch is brushing each sheet of phyllo pastry with olive oil before layering. Once baked, they turn beautifully golden and shatter with every bite, making the perfect contrast to the cool, tangy Greek salad filling. The combination of textures is what really makes these special – crisp, soft, juicy, and crumbly all at once.
I love serving these as a starter when entertaining, but they’re also perfect for a light lunch or even a picnic. You can make the cups ahead of time (they’ll keep for a day or two in an airtight container), then just toss the salad and fill them right before serving. It’s one of those dishes that looks like you spent hours in the kitchen but actually takes just 30 minutes from start to finish.
The chives on top add a gentle onion flavor that ties everything together and brings a pop of color. And if you’re feeling creative, you can swap the filling – try roasted peppers, hummus, or even a creamy tzatziki for a fun twist. However you serve them, these Greek Phyllo Cups are light, fresh, and full of flavor – a little taste of the Mediterranean in every bite.
Greek Phyllo Cups
Equipment
- muffin tin
Ingredients
- Thawed phyllo pastry sheets
- Olive oil for brushing
- 2 cups cherry tomatoes halved (300g)
- 4 oz crumbled feta cheese 115g
- 1 cup kalamata olives chopped (150g)
- ½ English cucumber cut into ½-inch pieces (about 120g)
- 3 tbsp fresh chives chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
Instructions
- Preheat the oven to 375ºF / 190ºC and brush a muffin tin with olive oil.
- Place one sheet of the phyllo dough on a board and brush or spray with olive oil. Keep the remaining sheets covered with a damp cloth so they don’t dry out.
- Repeat the process, layering and brushing the dough with olive oil.
- Once you’ve completed the layers, cut the stack into 6 squares, then press each square into the prepared muffin tin.
- Bake for 6–8 minutes until golden and crispy.
- In the meantime, make the filling: whisk the olive oil, vinegar, and oregano in a bowl to combine. Add the tomatoes, olives, feta, and cucumber, tossing everything together.
- Once the phyllo cups have cooled, fill them with the feta and olive mixture, and sprinkle with chopped chives before serving.
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