Quick, easy, festive colours and deep savoury flavour – there’s a lot to love about these sundried tomato and feta filo cups. Just pop layered filo in a mini muffin tin, then top with a speedy mix of feta, sundried tomatoes, thyme and feta and bake until golden. A simple, crowd-pleasing appetizer to impress.
I developed this as a bit of a twist on my brie, cranberry and prosciutto filo bites – I wanted something still festive and fun but with slightly different flavours (I know not everyone enjoys cranberry sauce!) And as a savoury girl through and through, this combination is lovely. If you like these flavours, definitely try my sundried tomato and feta dip. it’s SO quick and easy – and it’s my absolute go-to dip when I want something fast.
This is a fun one to get creative with. Think of what you’d enjoy as part of an antipasti spread and go from there. Olives (Kalamata are my favourite!), artichoke hearts or roasted red peppers would be lovely, as would caramelized onions. You could even swap the honey for sweet chilli jam or fig chutney.
You can also easily prepare them ahead of time! Just assemble them in the muffin tin, then cover well and pop into the fridge overnight, ready to bake the next day.
- Filo pastry. This ultra-thin pastry becomes gorgeously flaky and crispy in the oven, so it’s the perfect crunchy shell for the sundried tomato feta mix here. You need to layer it, brushing each sheet with oil or butter. The other thing to remember with filo is that it loves to dry out when it’s exposed to the air, so make sure you cover it with a clean tea towel while it’s out on your work surface.
- Sundried tomatoes. One of my favourite flavour-enhancers. I prefer going for sundried tomatoes in olive oil, if possible.
- Feta. For ease, you’ll use a whole block (there’s nothing more annoying than being left with a little bit of feta). Go for a lovely creamy, crumbly one if you can.
- Honey. Key to cut through the rich savouriness of the sundried tomatoes and the feta. I sometimes use hot honey sauce rather than regular honey (essentially just honey mixed with chilli flakes and lemon juice).
- Thyme. You could play around with the herbs, based on what you like and what you have to hand – rosemary or oregano would be lovely as well.
You’ll also need a mini muffin tin. I use this tin I picked up from Amazon and it’s probably one of my most used pieces of kitchenware – I use it for Christmas fruit mince pies, crispy salami bites, salmon sushi cups and brie, cranberry and prosciutto bites.
How to make it
Mix your crumbled feta, chopped sundried tomatoes, thyme and a little honey. Grease your mini muffin thin, then prepare your filo sheets.
Lay one sheet of filo on a wooden board, then brush with olive oil. Lay another sheet on top, then brush that sheet with olive oil. Place the third sheet on top, then slice into small squares. I like to cut a test square first to see if it fits in the muffin tin.
PRO TIP: Filo pastry LOVES to dry out when it’s exposed to the air, so always keep it covered with a clean tea towel, or cling film, when you have it out but you’re not working with it.
Bake the filo cups until they’re lovely and golden brown, then drizzle with a little more honey and scatter over thyme leaves to serve.
Got a question?
Yes! You can assemble the bites the day before you want to serve them – make sure you cover them well in the fridge so that the filo doesn’t try out.
Try goat’s cheese, cream cheese, Boursin or creamy blue cheese.
Sure! If you do, there’s no need to layer the pastry and brush it with olive oil.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print