Greek Salad Phyllo Cups
Greek Salad Phyllo Cups are crispy mini pastry shells filled with creamy whipped feta and fresh cucumber salad.
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.