Roasted Red Pepper and Feta Phyllo Cups Recipe
Crispy phyllo cups filled with a creamy, tangy mix of roasted red peppers and feta cheese create an irresistible Mediterranean-inspired appetizer that balances flaky texture with rich, savory flavors.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets phyllo pastry, thawed according to package directions</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for drizzling</li><li class="ingredients-single-item">2 large red bell peppers (about 400g), roasted, peeled and finely diced (or 340g jarred roasted red peppers)</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">150g feta cheese, divided (120g crumbled for filling, 30g for topping)</li><li class="ingredients-single-item">2 tbsp fresh basil, chopped, plus extra for garnish</li><li class="ingredients-single-item">1 tbsp pine nuts, lightly toasted</li><li class="ingredients-single-item">¼ tsp red pepper flakes (optional)</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</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">Sharp knife or pizza cutter</li><li class="equipment-single-item">Damp kitchen towel</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 180°C. Lightly grease a 24-cup mini muffin tin with cooking spray or a small amount of melted butter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If using fresh bell peppers instead of jarred, roast them by placing directly over a gas flame, under a hot grill, or in a 220°C oven until skin is blackened and blistered. Place in a bowl, cover with plastic wrap for 15 minutes, then peel off the skin, remove seeds and finely dice the flesh. This step creates a deep, smoky flavor that jarred peppers might lack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Unwrap your phyllo pastry and place on a clean work surface. Immediately cover with a damp kitchen towel to prevent it from drying out - this is crucial as dried phyllo becomes brittle and impossible to work with. Work with one sheet at a time while keeping the rest covered.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place one sheet of phyllo on your work surface and brush lightly with melted butter. The butter not only adds flavor but creates steam during baking, helping the layers separate and become flaky. Place another sheet on top and brush again. Repeat until you have 4 layers of buttered phyllo.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a sharp knife or pizza cutter, cut the stacked phyllo into 12 equal squares (approximately 7cm x 7cm). Repeat the entire process with the remaining 4 sheets to make 24 squares total.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently press each square into the cups of your prepared mini muffin tin, creating a small pastry cup. Don't worry about perfect symmetry - the rustic look adds charm. Bake for 8-10 minutes until the phyllo is crisp and golden brown. Watch carefully as phyllo can burn quickly! Remove from the oven and allow to cool in the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the phyllo cups are baking, prepare the filling. Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant, being careful not to burn it.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the diced roasted red peppers, dried oregano, red pepper flakes (if using), and a pinch of salt and pepper. Cook for 3-4 minutes to meld the flavors. Remove from heat and allow to cool for 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Stir 120g of the crumbled feta and chopped basil into the pepper mixture. The warmth of the mixture will slightly soften the feta, creating a creamy texture while maintaining some chunks.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully remove the cooled phyllo cups from the tin and arrange on your serving platter. Spoon about 1 teaspoon of the filling into each cup, making sure not to overfill them - the filling should sit just below the rim to avoid spillage.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Sprinkle the remaining 30g of feta on top of the filled cups, followed by the toasted pine nuts. The pine nuts add a wonderful textural contrast to the crisp phyllo and soft filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, drizzle a tiny amount of olive oil over each cup and garnish with additional fresh basil. Serve immediately while the phyllo is still crisp. If making ahead, store the cups and filling separately, assembling just before serving to maintain the perfect texture. Enjoy your beautiful Mediterranean-inspired appetizer!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make phyllo cups ahead of time for a party?
Yes, phyllo cups can be prepared up to 2 days in advance. Store the baked, cooled cups in an airtight container at room temperature. Prepare the filling separately and refrigerate. Assemble just before serving to maintain the crispy texture of the phyllo and prevent sogginess.
What's the best way to work with phyllo pastry for appetisers?
Keep phyllo covered with a damp towel while working to prevent drying out. Work quickly and gently with one sheet at a time. Brush each layer lightly with melted butter for flavour and flakiness. Don't worry about tears—layering multiple sheets creates strength in the final cups.
How can I adapt these Mediterranean cups for different dietary requirements?
For vegan guests, replace butter with olive oil and substitute feta with dairy-free cheese or a creamy hummus base. For gluten-free options, use gluten-free pastry cups instead of phyllo. To make them less spicy, omit the red pepper flakes and add more herbs for flavour.
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