Feta and Herb Phyllo Cups Recipe
Delicate, crispy phyllo cups cradle a creamy, tangy feta and herb filling, creating perfect bite-sized appetizers that balance rich cheese with fresh herbaceous notes.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets phyllo pastry, thawed</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">100g cream cheese, softened</li><li class="ingredients-single-item">2 tbsp fresh dill, finely chopped</li><li class="ingredients-single-item">2 tbsp fresh chives, finely chopped</li><li class="ingredients-single-item">1 tbsp fresh mint, finely chopped</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">12 cherry tomatoes, halved (optional, for garnish)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">24-cup mini muffin tin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor (optional)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Lightly grease a 24-cup mini muffin tin with a small amount of the melted butter to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Lay one sheet of phyllo pastry on a clean, dry surface and brush lightly with melted butter. The thin pastry dries out quickly, so work efficiently and keep the unused sheets covered with a slightly damp tea towel to prevent them from becoming brittle.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place another sheet of phyllo on top of the buttered sheet and brush with more melted butter. Repeat until you have a stack of 4 buttered sheets. The layers of butter between the pastry sheets will create that beautiful flaky texture in the finished cups.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using a sharp knife, cut the stacked phyllo into 12 equal squares (about 7.5cm x 7.5cm each). Carefully press each square into the cups of your mini muffin tin, gently molding the pastry to form a cup shape. The edges will extend beyond the cups and may look a bit rustic – that's exactly what we want!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Repeat steps 2-4 with the remaining 4 phyllo sheets to make another 12 cups, for 24 cups total. Don't worry if some of the pastry tears slightly; the multiple layers will compensate for any small imperfections.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake the empty phyllo cups in the preheated oven for 6-8 minutes until they're golden brown and crisp. Keep a close eye on them as they can go from perfectly golden to burnt very quickly. Once baked, remove from the oven and allow to cool completely in the tin. The cups will become even crisper as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the cups are cooling, prepare the filling. In a medium bowl, combine the crumbled feta, softened cream cheese, chopped dill, chives, mint, minced garlic, lemon juice, lemon zest, and black pepper. Mix thoroughly until well combined and creamy. For an extra smooth filling, pulse the mixture in a food processor for 30 seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the phyllo cups are completely cool, carefully remove them from the muffin tin. They should release easily if you've greased the tin properly. If any cups are stuck, gently loosen them with the tip of a knife.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fill each cup with approximately 1-2 teaspoons of the feta and herb mixture. Don't overfill them – leave a little space at the top so the filling doesn't spill over. If you're serving immediately, garnish each cup with half a cherry tomato and additional fresh herbs for a beautiful presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>If preparing ahead, store the unfilled cups in an airtight container at room temperature for up to 3 days, and keep the filling refrigerated separately. Fill the cups just before serving to maintain their crispness. These delightful bites are best enjoyed at room temperature when the flavors of the herbs and cheese are most pronounced.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can phyllo cups be made ahead of time for parties?
Yes! The empty baked phyllo cups can be stored in an airtight container at room temperature for up to 3 days. Keep the filling refrigerated separately and assemble just before serving to maintain the cups' crispness. This makes them perfect for entertaining.
What's the best way to prevent phyllo pastry from drying out while working with it?
Keep the unused phyllo sheets covered with a slightly damp (not wet) tea towel while working. Work efficiently and brush each layer with butter promptly. The moisture from the towel prevents the delicate sheets from becoming brittle, while the butter adds flavour and creates flaky texture.
What can I add to the feta filling to create flavour variations?
Create delicious variations by adding sun-dried tomatoes, olives, roasted red peppers, or caramelised onions to the base recipe. You can also swap herbs to match your menu—try oregano for Greek flavour, basil for Italian twist, or cilantro and lime instead of dill and lemon for brightness.
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