Easy Sundried Tomato Feta Phyllo Cups

Close up of baked sundried tomato feta cups in a mini muffin tin.

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Easy Sundried Tomato Feta Phyllo Cups

Quick, easy, festive colors, deep flavor...there's a lot to love about these sundried tomato feta phyllo cups. Pop phyllo (filo) in a mini muffin pan, then top with a speedy mix of feta, sundried tomatoes, thyme, and honey and bake until golden. A simple, crowd-pleasing appetizer to impress.

You'll need a mini muffin pan for this recipe. I use this pan I picked up from Amazon, and it's probably one of my most used pieces of kitchenware.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: Mediterranean

Keyword: filo bites

Servings: cups

Calories: 166kcal

Author: Kate Phillips

Ingredients

7 oz feta cheese (200g) crumbled
½ cup sundried tomatoes finely chopped
A handful of thyme leaves. plus extra to serve
1 teaspoon chili flakes or red pepper flakes
2 teaspoons honey or hot honey sauce
3 sheets of filo pastry (phyllo)
Olive oil for brushing and greasing

Instructions

Mix the filling.
Heat your oven to 350°F (180°C fan). Add the crumbled feta, chopped sundried tomatoes, thyme, chili flakes, and 1 teaspoon of honey to a large bowl, then mix to combine.
Prepare the pastry cups.
Lightly grease your mini muffin pan, then lay out one sheet of phyllo pastry on a wooden board or flat surface. Brush all over with olive oil, then lay another sheet on top. Brush with olive oil again, then lay the third sheet of phyllo on top.
Slice into small squares. I like to slice a test square first before cutting them all, just to make sure they are the right size for the muffin pan.
Fill the cups.
Press the filo squares into the holes in your muffin pan; they should easily fold in. Spoon the sundried tomato and feta mixture into each cup.
Bake the cups.
Transfer to the oven and bake for about 10 minutes, until the pastry looks golden, crispy, and glorious, and the feta is starting to brown.
Garnish and serve.
Carefully remove the filo cups from the muffin pan, and transfer to a serving plate. Drizzle more honey over the cups, then finish with a scattering of thyme.

Notes

PREP AHEAD: You can assemble the cups up to two days ahead of time, then just store them, covered in the fridge. The covered part is very important - phyllo dries out when it's exposed to the air, so you want to make sure whatever you cover the muffin tin with stays there.

INGREDIENT NOTES: Play around if you like - think about what you'd typically serve on an antipasti board. Olives, jarred artichoke hearts, roasted red peppers, or caramelized onions (like in these caramelized onion, bacon and Gruyere phyllo cups) would be great too.

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