Crispy Phyllo Cups with Herb Ricotta
Golden, paper-thin phyllo cups baked until shattering crisp, filled with creamy herb ricotta and a squeeze of lemon. Ready in 12 minutes with zero fuss.
- Total time
- 12 min
- Servings
- 4
- Calories
- 156
- Protein
- 6g
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Ingredients
- 8 sheets phyllo sheets
- 3 tbsp butter, melted
- ¾ cup ricotta cheese
- 2 tbsp fresh herbs (dill, chives, or parsley), chopped
- ½ whole lemon
Instructions
- 1
Preheat oven to 400°F. Brush a muffin tin generously with melted butter.
- 2
Stack 2 phyllo sheets, brush lightly with melted butter, and cut into 4 squares.
- 3
Press each square into a muffin cup, letting edges ruffle above the rim.
- 4
Bake 5–6 minutes until deep golden and crisp. Cool in pan 1 minute.
- 5
Stir ricotta with chopped herbs, salt, and pepper until combined.
- 6
Spoon ricotta mixture into each phyllo cup and squeeze fresh lemon over top.
Tools you’ll need
- muffin tin (standard 12-cup)
- pastry brush
- small bowl
- spoon
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