Cucumber, Tomato, & Feta Phyllo Cups
Fresh cucumber, cherry tomatoes, roasted red pepper, and crumbled feta tossed in a simple honey balsamic dressing and spooned into crispy baked phyllo cups. Make the filling and dressing ahead, bake the cups the day of, and assemble just before serving. A make-ahead appetizer that looks effortlessly impressive every single time.
Equipment
- baking sheet
- mixing bowl
- small bowl or jar (for dressing)
- whisk
Ingredients
- 1 cup cherry tomatoes (halved or quartered)
- 1 English cucumber (peeled and cubed)
- 1 green onion (chopped)
- 1 roasted red pepper (chopped (jarred is fine))
- ¼ cup crumbled feta cheese (plus more for garnish)
- 1 frozen phyllo cups (14 count box)
- fresh basil (for garnish)
Dressing:
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp honey
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C). Arrange the frozen phyllo cups on a baking sheet and bake for 3 to 5 minutes until lightly golden and crisp. Remove from the oven and let cool completely before filling.
- Dice the cucumber, halve or quarter the cherry tomatoes, chop the green onion, and chop the roasted red pepper into small pieces.
- Place all the prepped vegetables in a bowl and add the crumbled feta. Stir gently to combine.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well blended.
- Pour the dressing over the vegetable mixture and stir gently to coat everything evenly. Do not overdress.
- Spoon the tomato-cucumber-feta mixture into each cooled phyllo cup. Top with a little extra crumbled feta and fresh basil.
- Serve right away while the cups are crisp.
Notes
Make ahead:
- Filling keeps in the refrigerator for up to 2 days in an airtight container.
- Dressing keeps refrigerated for up to 1 week. Whisk and store separately until ready to use.
- Bake phyllo cups the day of and store at room temperature in an airtight container.
- Assemble just before serving so the cups stay crisp.
How to store:
- Store any leftover filling separately from the cups in an airtight container for up to 2 days.
- Do not store assembled cups. The filling will soften the phyllo.
- Re-crisp empty cups in a 350°F (175°C) oven for 2 minutes before refilling.
How to reheat:
- This is a cold appetizer. No reheating needed for the filling.
- If phyllo cups have softened, re-crisp at 350°F (175°C) for 2 minutes before adding cold filling.
Freezing:
- Not recommended for the assembled cups or the filling. Cucumber does not freeze well.
- Unused frozen phyllo cups can go straight back in the freezer until needed.