Phyllo Cup Appetizers
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
24 pieces
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Calories
436 kcal
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Course
Appetizer
-
Cuisine
Greek, American, International
Phyllo Cup Appetizers
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Our phyllo cup appetizers are a treat for the eyes and taste buds. Choose from eggplant parmesan, gorgonzola and pomegranate, figs with proscuitto and more!
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Ingredients
For the phyllo cups | 24 phyllo cups
- 8 phyllo sheets
- ½ cup butter melted
Salmon, Cream Cheese & Dill
- 3 oz smoked salmon
- ½ cup cream cheese
- 1 lemon
- 1 tablespoon capers
- 1 teaspoon fresh dill chopped
Sweet Potato, Sausage & Spicy Feta
- ½ cup tirokafteri-spicy whipped feta dip
- 1 sweet potato peeled, cut in ⅓-inch cubes
- 3 oz sausage
- 1 tablespoon extra virgin olive oil
- sea salt
- freshly ground pepper
Prosciutto, Fig, Walnut & Mascarpone
- ½ cup mascarpone cheese
- 3 oz prosciutto
- 3-4 walnuts
- 1-2 figs sliced
- 1 tablespoon fig jam or honey
Fava & Caramelized onions
- ½ cup fava dip our recipe with caramelized onions
- 1-2 tablespoons caramelized onions
- 1 tablespoon pomegranate seeds
Tomato, Pesto & Anthotiros cheese
- ½ cup Anthotiros cheese or ricotta, mascarpone
- ½ cup pesto
- ½ cup Roasted cherry tomatoes
Meatball, Tomato & Spicy feta
- 3 Greek meatballs small size
- ⅓ cup spicy feta dip
- ½ cup cherry tomato confit or roasted cherry tomatoes
Gorgonzola dolce & Pomegranate
- ½ cup Gorgonzola dolce cheese
- ⅓ cup pomegranate seeds
- 3-4 walnuts
- 1 tablespoon fig jam or caramelized onions, honey, maple syrup
Eggplant, Tomato & Parmesan
- ½ cup roasted eggplant cubes
- ½ cup Roasted cherry tomatoes
- ½ cup shaved Parmesan cheese
Instructions
Make the phyllo cups.
- Preheat the oven to 170°C / 340°F
- Stack four phyllo sheets. Brush a little melted butter all over the sheets. With a sharp knife, cut a square through all four sheets of approximately 10 cm x 10 cm in size.
- Pick up one square sheet. Tip your finger in the melted butter. Gently rub the phyllo all over with butter.
- Tuck the phyllo square inside a muffin cup. Repeat the method with the rest three phyllo squares, stacking hem inside the muffin cup and creating a nest. You can be creative and stack each phyllo diagonally to create fun whimsical shapes.
- Repeat the process to fill the rest of the muffin tin cups.
- Bake for 6-7 minutes until the cups are golden and crispy.Remove them from the tin as soon as they are done and let them cool.Repeat the whole process to make a total of 24 phyllo cups.
Fill The Phyllo Cups
Salmon Cream Cheese & Dill
- Fill phyllo cups with a full tablespoon of cream cheese and top with a small slice of smoked salmon, some chopped dill, and a couple of capers. Squeeze some lemon juice and grate a bit of lemon zest on top.
Sweet Potato, Sausage & Spicy Feta
- Peel and cut the sweet potato into ⅓ inch cubes. Place it in a baking pan, drizzle a tablespoon of olive oil and season with sea salt and freshly ground pepper. Bake for about 30 minutes until the sweet potato is soft and fully cooked.
- Slice the sausage into ⅓ inch slices. If they are too wide, cut them in half. Add sausage pieces to a baking sheet and bake for 15 to 20 minutes, until sausage is fully cooked and crispy.
- Add a full tablespoon of whipped feta cheese into the phyllo cups and top with a full tablespoon of roasted sweet potatoes and a few sausage pieces.
Prosciutto, Fig, Walnut & Mascarpone
- Fill each phyllo cups with a full tablespoon of mascarpone cheese and top with a slice of prosciutto and a fig slice. Add a walnut and drizzle some honey or a teaspoon of fig jam.
Fava & Caramelized onions
- Fill each phyllo cups with a full tablespoon of the fava dip. Top with a teaspoon of caramelized onions and a few pomegranate seeds.
Tomato, Pesto & Anthotiros cheese
- Fill each phyllo cup with a full tablespoon of anthotiros cheese and top with a couple of roasted tomatoes and a teaspoon of pesto.
Meatball, Tomato & Spicy feta
- Fill phyllo cups with spicy feta and top with a meatball and roasted tomatoes.Tip. Make the meatballs small enough to fit the phyllo cups. If they are too large, cut them in half.
Gorgonzola dolce & Pomegranate
- Fill phyllo cups with gorgonzola, top with a walnut, pomegranate seeds and a dollop of caramelized onions.
Eggplant, Tomato & Parmesan
- Fill phyllo cups with eggplant cubes, top with tomatoes, and some shaved parmesan.
Notes
- My suggestion is to bake the meatballs instead of frying.
- Line a baking sheet with parchment paper and place the meatballs. Lightly brush them with olive oil. Bake for about 30 minutes.
- Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
- My suggestion is to bake the meatballs instead of frying. Line a baking sheet with parchment paper and place the meatballs. Lightly brush them with olive oil. Bake for about 30 minutes.
Nutrition Information
Show Details
Calories
436kcal
(22%)
Carbohydrates
54g
(18%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
29mg
(10%)
Sodium
676mg
(28%)
Potassium
149mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1712IU
(34%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 676mg | 28% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1712IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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