Feta-filled phyllo cups

Total Time
26 min
11 min
15 min
Mini phyllo tarts scream party food. They are festive on the serving platter and deliciously flaky and fun. Phyllo is surprisingly easy to work with, and in this case, using pre-made mini shells means these bites come together with very little prep time required, (though they'll look like the came out of a professional catering kitchen). For additional, pre-party time-saving, make the filling a day a ahead, cover and refrigerate. Alternately, if you can't find phyllo cups, you can work with sheets of phyllo dough and follow package instructions on how to layer them into a muffin tin for baking. Either way, these light, cheesy appetizers will fly off the serving plate! Make a double batch to cue up for baking as your guests arrive. They are best served hot out of the oven, plus they'll give your home that comforting, fresh baked scent, too.


Phyllo dough

4 oz, (15-shell) packages frozen, fully baked mini phyllo dough shells

Reduced fat feta cheese

4 oz, crumbled

Fat free cream cheese

3 Tbsp, at room temperature

Liquid egg substitute

¼ cup(s)


15 olive(s), medium, Kalamata, pitted and chopped

Fresh lemon juice

2 tsp


1 clove(s), minced

All-purpose flour

1 tsp

Ground cumin


Canned pimento

3 Tbsp, drained and chopped

Fresh parsley

1 oz, leaves, for garnish


  1. Preheat the oven to 350°F. Arrange the phyllo shells in one layer on a 10 x 15-inch jelly-roll pan; set aside.
  2. With an electric mixer at medium speed, beat the feta cheese, cream cheese, egg substitute, olives, lemon juice, garlic, flour, and cumin in a large bowl until smooth. Spoon about 2 teaspoons of the cheese mixture into each shell.
  3. Bake until the filling is set and the tops are golden, about 15 minutes.
  4. Top each tartlet with a few chopped pimientos and a parsley leaf. Serve at once while still hot. Yields 2 pices per serving.