Crispy Phyllo Cups with Herbed Ricotta & Roasted Vegetables

Ingredients

• 12 sheets phyllo dough sheets
• 6 tbsp olive oil
• 1 medium zucchini
• 1 cup cherry tomatoes
• 3 cloves garlic cloves
• 1 cup ricotta cheese
• ¼ cup fresh basil or parsley, chopped
• ½ lemon lemon
• 1 pinch salt and black pepper

Instructions

1. 1

   Preheat oven to 375°F. Brush 4 muffin cups lightly with olive oil.

2. 2

   Stack 3 phyllo sheets, brush each lightly with oil, then gently press into a muffin cup.

3. 3

   Repeat with remaining phyllo and oil for 4 cups total.

4. 4

   Bake phyllo cups 12–15 minutes until golden and crispy. Remove and cool slightly.

5. 5

   While cups bake, cut zucchini into 1/2-inch half-moons and halve the tomatoes.

6. 6

   Mince garlic. Toss vegetables with 2 tbsp oil, garlic, salt, and pepper on a small baking sheet.

7. 7

   Roast vegetables alongside phyllo cups for the final 12 minutes until tender and light gold.

8. 8

   Mix ricotta with chopped herbs, squeeze of lemon juice, salt, and pepper until combined.

9. 9

   Spoon ricotta mixture into each phyllo cup, then top with roasted vegetables.

10. 10

    Serve immediately while phyllo is still warm and crispy.

Tools you’ll need

• muffin tin (4 cups)
• small baking sheet
• pastry brush
• cutting board
• chef's knife
• small bowl
• spoon

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