Creamy Phyllo Cups
Delicious and versatile appetizer featuring crispy phyllo dough filled with a creamy, herb-infused mixture.
Ingredients
For the cups
- 1 package phyllo dough
- 1 tablespoon melted butter or oil For brushing the phyllo dough
For the filling
- 1 cup cream cheese, softened
- ½ cup sour cream Can substitute with Greek yogurt
- ¼ cup mayonnaise Can substitute with vegan mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 cup cooked and chopped vegetables (e.g., spinach, mushrooms, bell peppers) Use any combination of your choice
- Grated cheese (optional) For topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Gather all your ingredients and chop the vegetables.
Cooking Vegetables
- Sauté any necessary vegetables in a pan with a splash of oil until just tender.
Preparing Phyllo Dough
- Layer a few sheets of phyllo dough, brushing each with melted butter or oil.
- Cut layered sheets into squares large enough for a mini muffin tin.
Forming Cups
- Gently press each square into the mini muffin tin to create cup shapes.
Baking
- Bake for 12-15 minutes until golden brown, keeping an eye to avoid overbaking.
Making the Filling
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise.
- Mix in dill, lemon juice, and season with salt and pepper until smooth.
Filling the Cups
- Gently fold in the cooked vegetables into the cream mixture.
- Fill each cooled phyllo cup generously with the mixture.
- Sprinkle grated cheese on top if desired.
Serving
- Serve warm or at room temperature and enjoy.
Notes
Can be made ahead of time; store phyllo shells and filling separately until serving. Reheat in the oven to maintain crispness.