Greek Phyllo Cups
Crispy Greek Phyllo Cups filled with tangy feta, olives, and juicy tomatoes - a light and elegant vegetarian appetizer bursting with Mediterranean flavor.
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.
