These Greek Salad Phyllo Cups are the perfect bite-sized appetizer for any occasion. Crisp, flaky mini phyllo shells are filled with a creamy whipped feta mixture and topped with a refreshing blend of cucumber, roasted red pepper, and fresh herbs. They deliver all the classic flavors of a Greek salad in an elegant, party-ready appetizer that’s easy to prepare and always a crowd favorite.
Why You’ll Love This Recipe
- Ready in just 20 minutes from start to finish.
- Crispy, creamy, and packed with fresh Mediterranean flavors.
- Perfect for parties, holidays, brunches, and potlucks.
- Easy to prepare ahead for stress-free entertaining.
- Beautiful presentation with minimal effort.
- Vegetarian and family-friendly.
Ingredients
- 2 packages (1.9 ounces each) frozen mini phyllo pastry shells
- 8 ounces cream cheese, softened
- 1 small garlic clove, finely grated
- 5 ounces crumbled feta cheese, divided
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon red wine vinegar, divided
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 cup finely chopped English cucumber
- ½ cup finely chopped roasted red bell pepper
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh oregano
Instructions
Preheat the oven to 350°F (175°C). Arrange the mini phyllo shells on a baking sheet and bake for about 5 minutes, or until lightly crisp and golden around the edges. Remove them from the oven and let them cool completely.
While the shells cool, prepare the filling. In a food processor, combine the softened cream cheese, garlic, 4 ounces of the feta cheese, 2 tablespoons of olive oil, 1 teaspoon of red wine vinegar, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Blend until the mixture is smooth, creamy, and well combined, stopping to scrape down the sides if necessary.
Transfer the whipped feta mixture to a piping bag or a resealable plastic bag with one corner snipped off. Pipe about one tablespoon of filling into each cooled phyllo shell.
In a separate bowl, combine the chopped cucumber, roasted red bell pepper, parsley, oregano, and the remaining feta cheese. Add the remaining tablespoon of olive oil and the remaining vinegar, then season with the remaining salt and black pepper. Toss gently until everything is evenly coated.
Spoon the fresh vegetable mixture over each filled shell. Serve the Greek Salad Phyllo Cups immediately for the crispiest texture, or refrigerate for a short time until ready to serve.
Tips & Tricks
- Pat the cucumber dry before mixing to prevent excess moisture.
- Use freshly crumbled feta for the best flavor and texture.
- Chill the whipped feta filling for 15 minutes before piping if you want a cleaner presentation.
- Assemble the cups just before serving to keep the phyllo shells crisp.
- Garnish with extra parsley, oregano, or a sprinkle of feta for a beautiful finish.
- Add chopped Kalamata olives for an extra layer of authentic Greek flavor.
Details
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 30–36 phyllo cups
Category: Appetizer
Method: Baking
Cuisine: Greek, Mediterranean
Difficulty: Easy
Dietary Notes: Vegetarian
Notes
For extra freshness, add finely diced cherry tomatoes just before serving. If fresh oregano isn’t available, substitute with one-third the amount of dried oregano. These appetizers pair wonderfully with hummus, olives, fresh fruit, or a Mediterranean charcuterie board.
Nutrition (Approximate Per Serving)
- Calories: 82
- Protein: 2 g
- Carbohydrates: 5 g
- Fat: 6 g
- Saturated Fat: 3 g
- Fiber: 0.5 g
- Sugar: 1 g
- Sodium: 145 mg
Frequently Asked Questions
Can I make these ahead of time?
Yes. Prepare the whipped feta filling and vegetable topping up to one day in advance. Store them separately in the refrigerator and assemble the cups just before serving.
Can I freeze them?
The whipped feta filling can be frozen for up to one month. The assembled cups are best enjoyed fresh because the vegetables can soften the pastry.
What other vegetables can I use?
Cherry tomatoes, diced bell peppers, chopped artichoke hearts, or Kalamata olives are all delicious additions.
Are mini phyllo shells already baked?
Most frozen mini phyllo shells are pre-baked, but warming them in the oven for a few minutes makes them extra crisp before filling.
Can I use homemade whipped feta?
Absolutely. Homemade whipped feta works beautifully and lets you adjust the seasoning to your taste.
Storage
Store leftover whipped feta filling in an airtight container in the refrigerator for up to 3 days. Keep the vegetable topping refrigerated separately for the freshest flavor. If needed, re-crisp the empty phyllo shells in a 325°F oven for 3 to 4 minutes before assembling.
Similar Recipes
Greek Salad Phyllo Cups
Ingredients
- 2 packages 1.9 ounces each frozen mini phyllo pastry shells
- 8 ounces cream cheese softened
- 1 small garlic clove finely grated
- 5 ounces crumbled feta cheese divided
- 3 tablespoons extra-virgin olive oil divided
- 1 tablespoon red wine vinegar divided
- ¾ teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- 1 cup finely chopped English cucumber
- ½ cup finely chopped roasted red bell pepper
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh oregano
Instructions
- Preheat your oven to 350°F (175°C). Arrange the mini phyllo pastry shells on a baking sheet in a single layer.
- Bake for about 5 minutes, or until lightly golden and crisp. Remove from the oven and allow them to cool completely.
- In a food processor, combine:
- Cream cheese
- Garlic
- 4 ounces feta cheese
- 2 tablespoons olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Blend until smooth and creamy, scraping down the sides as needed.
- Transfer the whipped feta mixture to a piping bag (or a zip-top bag with one corner cut off).
- Pipe approximately 1 tablespoon of filling into each cooled shell.
- In a medium bowl, combine:
- Cucumber
- Roasted red pepper
- Parsley
- Oregano
- Remaining feta cheese
- Drizzle with the remaining olive oil and vinegar. Season with the remaining salt and pepper, then gently toss until evenly coated.
- Spoon the fresh Greek salad mixture over each filled shell.
- Serve your Greek Salad Phyllo Cups immediately or refrigerate until ready to serve.
Notes
- Use flavored feta for additional depth of flavor.
- Fresh oregano can be substituted with dried oregano (use one-third the amount).
- Add finely chopped cherry tomatoes just before serving.
- A drizzle of balsamic glaze makes an elegant finishing touch.
- Great for bridal showers, baby showers, holidays, and potlucks.
Conclusion
These Greek Salad Phyllo Cups are a fresh and flavorful appetizer that combines crispy pastry, creamy whipped feta, and vibrant vegetables into one irresistible bite. They’re quick to make, easy to customize, and perfect for everything from holiday celebrations to casual gatherings. Make a batch for your next event and enjoy a simple yet elegant Mediterranean appetizer that’s sure to disappear fast.