Crispy Phyllo Cups with Creamy Herb Filling
Golden, shattered phyllo cups filled with a bright ricotta-herb mixture and topped with roasted cherry tomatoes. Elegant enough for dinner, simple enough for a weeknight.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 12 sheets phyllo dough sheets
- 4 tbsp butter, melted
- 1 cup ricotta cheese
- ½ cup parmesan cheese, grated
- ⅓ cup fresh dill and parsley, chopped
- 1.5 cups cherry tomatoes, halved
- 1 pinch salt and black pepper to taste
Instructions
- 1
Preheat oven to 375°F. Lightly brush the inside of a 12-cup muffin tin with melted butter.
- 2
Stack 3 phyllo sheets. Brush lightly with melted butter between each sheet.
- 3
Cut the stacked phyllo into 4 squares. Press each into a muffin cup, letting edges crumple above the rim.
- 4
Repeat with remaining phyllo and butter until all 12 cups are lined.
- 5
Bake phyllo cups 10 minutes until golden brown and crispy. Remove and cool 2 minutes.
- 6
Mix ricotta, parmesan, and fresh herbs in a bowl. Season with salt and pepper.
- 7
Toss tomato halves with a pinch of salt and olive oil. Spread on a baking sheet.
- 8
Roast tomatoes 8 minutes until softened and edges blister slightly.
- 9
Spoon herb filling into each crispy phyllo cup, dividing evenly.
- 10
Top each cup with 2–3 roasted tomato halves. Serve immediately.
Tools you’ll need
- 12-cup muffin tin
- pastry brush
- baking sheet
- mixing bowl
- spoon
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