Pesto Feta Phyllo Cup Appetizer

Name: Pesto Feta Phyllo Cup Appetizer
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 3 boxes Phyllo Cups, 45 total; 1/4 cup chopped Sun Dried Tomatoes; 8 ounces Cream Cheese; 4 ounces Feta; 1/4 cup Pesto; 1 tablespoon Olive Oil; 1 tablespoon Lemon Juice; Ground Black Pepper

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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.

Plate of feta cream cheese phyllo cup appetizers with pesto and sun dried tomatoes

Finger food appetizers are perfect for any party! In addition to these pesto phyllo cups, I also love making these Cucumber Dill Bites.

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Ingredients You'll Need for this Phyllo Cup Appetizer recipe:
Recipe FAQs
Leftovers and Storage
Recipe
Reviews

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.

Close up of feta cream cheese filled phyllo cups

Recipe FAQs

Where can I buy Phyllo Cups?

You can find these at most large grocery stores in the freezer aisle.

I can't find the Phyllo Cups, can I make them myself?

Yes you can! Here's a recipe.

Can these be made in advance?

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.

Do the cups need to be baked in the oven?

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.

feta cream cheese filling in food processor.

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.

Feta cream cheese filling in a piping bag with phyllo cups and sun dried tomato

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Recipe

Print Recipe

★★★★★

5 from 1 reviews

Author: Kathleen
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

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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