Pesto Feta Phyllo Cups are a simple appetizer that is sure to impress. Store-bought phyllo cups make this recipe so easy. Filled with a tasty pesto feta cream cheese filling that you can even prep in advance. Green pesto paired with red sun dried tomatoes makes for a festive Christmas themed appetizer for your next holiday party.
Finger food appetizers are perfect for any party! In addition to these pesto phyllo cups, I also love making these Cucumber Dill Bites.
Jump to:
Ingredients You'll Need for this Phyllo Cup Appetizer recipe:
- Phyllo Cups - found in the frozen aisle. Or you can make your own.
- Block Cream Cheese
- Feta - crumbled or a block
- Pesto - store-bought or homemade
- Lemon Juice
- Olive Oil
- Sun Dried Tomatoes - chopped up for a topping
Looking for another phyllo cup appetizer? I also love filling the cups with brie and topping with jam or jelly before baking for few minutes.
Recipe FAQs
You can find these at most large grocery stores in the freezer aisle.
Yes you can! Here's a recipe.
I recommend waiting to fill the cups until just before serving as the cups will lose their crispness. But you can definitely mix up the feta-cream cheese filling in advance. You'll want to let it sit out at room temperature for a few minutes for it to soften for easier piping.
I recommend it, but you don't have to. For crisper cups, I like to bake them in the oven for about 3-5 minutes. This gives them extra golden brown edges and makes them crispier. Although you could skip this step and they'll still taste great.
Leftovers and Storage
Leftover filled phyllo cups can be stored in an airtight container in the fridge for about 3 days.
The cups themselves will lose some of their crispness, so I recommend filling them soon before serving.
Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.
PrintRecipe
Pesto Feta Phyllo Cup Appetizer
Pesto Feta Phyllo Cups are a simple appetizer that is sure to impress. Store-bought phyllo cups make this recipe so easy. Filled with a tasty pesto feta cream cheese filling that you can even prep in advance. Green pesto paired with red sun dried tomatoes makes for a festive Christmas themed appetizer for your next holiday party.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 45 cups
- Category: Appetizer
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cups and Topping
- 3 boxes Phyllo Cups, 45 total
- ¼ cup chopped Sun Dried Tomatoes
Pesto Feta Cream Cheese Filling
- 8 ounces Cream Cheese
- 4 ounces Feta
- ¼ cup Pesto
- 1 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- Ground Black Pepper
Instructions
- Bake Shells. Preheat oven to 350 degrees F. Line shells on a baking sheet and bake in the preheated oven for 3-5 minutes until golden brown.
- Make Filling. Add cream cheese and feta to food processor. Blend until combined. Add pesto, olive oil, lemon juice, and black pepper to taste. Blend again until smooth.
- Pipe Filling. Add filling to a piping bag or tiptop bag with the corner cut off and pipe filling into the baked phyllo cups.
- Top with Sun Dried Tomatoes. Top with chopped sun dried tomatoes.
- Serve and Enjoy
Notes
Leftovers - Leftover cups can be stored in an airtight container for about 3 days. The cups will lost some of their crispness.
Prepare in Advance - The filling can be mixed a day or two in advance, although you should bake the shells and fill just before serving.
Nutrition
- Serving Size: 1 phyllo cup
- Calories: 44
- Sugar: 0.4 g
- Sodium: 70.2 mg
- Fat: 3.4 g
- Carbohydrates: 2.5 g
- Fiber: 0.1 g
- Protein: 1 g
- Cholesterol: 7.3 mg
Katie says
These phyllo cups were the best appetizer