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Greek Salad Phyllo Cups

Greek Salad Phyllo Cups
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Greek Salad Phyllo Cups are fresh, flavorful, and visually stunning bite-sized appetizers combining classic Mediterranean ingredients like feta, cherry tomatoes, cucumbers, Kalamata olives, and red onion, all nestled in crisp, flaky phyllo pastry shells. Perfect for parties or quick snacks, these cups deliver a delightful crunch and vibrant taste that everyone will enjoy.

Ingredients

Phyllo Cups

  • Phyllo Dough Sheets (8-10 sheets)
  • Melted Butter or Olive Oil (for brushing)

Greek Salad Filling

  • Feta Cheese (4 oz, crumbled)
  • Cherry Tomatoes (1 cup, diced)
  • Cucumber (1 medium, diced)
  • Kalamata Olives (1/3 cup, pitted and halved)
  • Red Onion (1/4 cup, finely diced)
  • Fresh Parsley (2 tbsp, chopped)

Dressing

  • Extra Virgin Olive Oil (2 tbsp)
  • Fresh Lemon Juice (1 tbsp)
  • Salt (to taste)
  • Black Pepper (to taste)

Instructions

  1. Prepare the Phyllo Cups: Preheat your oven to 350°F (175°C). Carefully separate the phyllo dough sheets. Brush a mini muffin tin with melted butter or olive oil. Layer 3 to 4 sheets per cup, brushing each sheet lightly to ensure a golden, crispy shell. Bake for about 10-12 minutes until golden and firm. Let cool completely before filling.
  2. Chop the Salad Ingredients: While the phyllo cups bake, dice cherry tomatoes, cucumber, red onion, and parsley evenly. Pit and halve Kalamata olives to avoid any biting surprises.
  3. Make the Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, salt, and pepper. This simple dressing will brighten up the salad ingredients without overpowering their freshness.
  4. Combine Filling: In a mixing bowl, gently toss the chopped vegetables and olives with the dressing. Crumble in the feta cheese last to keep its texture intact. Adjust seasoning to taste.
  5. Fill Phyllo Cups: Using a spoon, carefully fill each cooled phyllo cup with the prepared Greek salad mixture. Work gently to avoid breaking the cups, and garnish each with a small parsley leaf for a finishing touch.

Notes

  • Handle phyllo dough with care as it dries quickly; keep covered with a damp towel while working.
  • Use multiple phyllo sheets per cup for sturdier, crunchier shells.
  • Keep the salad filling chilled until just before serving to maintain freshness.
  • Choose mini or regular muffin tins depending on the desired cup size.
  • Bake phyllo cups a day ahead and store in an airtight container to save time.
  • Store assembled cups refrigerated and serve within 2 hours to keep phyllo crispy.
  • Phyllo cups can be frozen unfilled for up to 1 month; reheat before filling to restore crunch.

Nutrition

Keywords: Greek salad appetizer, phyllo cups, Mediterranean flavors, party appetizers, bite-sized snacks, fresh Greek salad

Find it online: https://tastebudtrek.com/greek-salad-phyllo-cups/