Crispy Phyllo Cups with Herbed Ricotta
Delicate, golden phyllo cups filled with creamy ricotta, fresh herbs, and roasted cherry tomatoes. A restaurant-quality appetizer or light dinner ready in 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 8 sheets phyllo dough sheets
- 4 tbsp butter, melted
- 1 cup ricotta cheese
- ¼ cup parmesan cheese, grated
- ¼ cup fresh herbs (parsley, dill, and chives), chopped
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 1 whole lemon, zested and juiced
- 1 pinch salt and pepper to taste
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
- 2
Stack phyllo sheets, brush each lightly with melted butter, then layer into 4 oven-safe ramekins or muffin tins.
- 3
Bake phyllo cups until golden and crisp, 12–14 minutes. Remove and cool slightly.
- 4
Toss cherry tomatoes with 1 tbsp melted butter, garlic, salt, and pepper. Roast on the baking sheet alongside cups for the last 10 minutes.
- 5
Mix ricotta, parmesan, fresh herbs, lemon zest, and lemon juice in a bowl. Season with salt and pepper.
- 6
Spoon ricotta filling into each phyllo cup, top with roasted tomatoes, and serve warm.
Tools you’ll need
- baking sheet
- parchment paper
- pastry brush
- 4 oven-safe ramekins or muffin tin
- mixing bowl
- microplane zester
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