Sundried Tomato Feta Filo Cups: A Perfect Appetizer with a Mediterranean Twist
These Sundried Tomato Feta Filo Cups are a quick and delicious appetizer perfect for any gathering! With a creamy, tangy filling of feta, sundried tomatoes, and thyme wrapped in crispy, golden filo, each bite brings a delightful combination of textures and flavors. The addition of a honey drizzle gives a touch of sweetness that perfectly balances the salty feta and spicy chili flakes. Ready in just 25 minutes, these filo cups are easy, elegant, and irresistibly tasty.
Recipe Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 filo cups
Calories: ~90 kcal per cup
Ingredients
- 7 oz (200g) feta cheese, crumbled
- 1/2 cup sundried tomatoes, finely chopped
- A handful of fresh thyme leaves, plus extra for garnish
- 1 teaspoon chili flakes
- 2 teaspoons honey (or hot honey sauce)
- 3 sheets filo (phyllo) pastry
- Olive oil, for brushing and greasing
Instructions
- Mix the Filling:
Preheat the oven to 360°F (180°C) with the fan on. In a large bowl, combine the crumbled feta, finely chopped sundried tomatoes, fresh thyme leaves, chili flakes, and 1 teaspoon of honey. Mix until well combined. - Prepare the Pastry Cups:
- Lightly grease a mini muffin tin with olive oil.
- Lay one sheet of filo pastry on a flat surface and brush it lightly with olive oil. Layer a second sheet on top, brush with olive oil, then add the third sheet of filo on top.
- Slice the layered filo sheets into small squares that will fit the holes of the mini muffin tin.
- Fill the Cups:
Gently press each filo square into the greased mini muffin tin to form a cup. Spoon the sundried tomato and feta mixture into each filo cup, filling them generously. - Bake:
Transfer the muffin tin to the oven and bake for about 10 minutes or until the filo pastry is golden and crisp. - Garnish and Serve:
Carefully remove the filo cups from the muffin tin and place them on a serving plate. Drizzle with additional honey and sprinkle with fresh thyme before serving.
Tips for Perfect Sundried Tomato Feta Filo Cups
- Layering the Filo Pastry: Make sure each sheet is brushed with olive oil to achieve a perfectly flaky and crispy texture.
- Filling Alternatives: For extra flavor, try adding a few olives or capers to the filling for a more Mediterranean twist.
- Serving Warm: These filo cups are best served warm right out of the oven for maximum crispness and flavor.
Why You’ll Love This Recipe
These Sundried Tomato Feta Filo Cups are packed with Mediterranean flavors, combining salty, tangy feta with the richness of sundried tomatoes, aromatic thyme, and a hint of spice from chili flakes. The crispy filo pastry adds a delightful crunch, while the honey drizzle creates a beautiful balance of flavors. Perfect for holiday gatherings, cocktail parties, or as a light snack, these little cups will be a hit with everyone!
Save This Recipe!
Bookmark this recipe for your next event. These Sundried Tomato Feta Filo Cups are quick, easy, and bring a little taste of the Mediterranean to any occasion. Enjoy them with friends and family, and watch them disappear!
Sundried Tomato Feta Filo Cups
- Total Time: 25 minutes
- Yield: 12 1x
Description
These Sundried Tomato Feta Filo Cups combine the crisp texture of delicate filo pastry with the rich flavors of sundried tomatoes, creamy feta, and a hint of thyme. A touch of honey adds just the right amount of sweetness to balance the savory filling. They’re easy to make yet look and taste sophisticated, perfect for impressing guests at any event.
Ingredients
7 oz (200g) feta cheese, crumbled
1/2 cup sundried tomatoes, finely chopped
A handful of fresh thyme leaves, plus extra for garnish
1 teaspoon chili flakes
2 teaspoons honey (or hot honey sauce)
3 sheets filo (phyllo) pastry
Olive oil, for brushing and greasing
Instructions
Mix the Filling: Preheat the oven to 360°F (180°C) with the fan on. In a large bowl, combine the crumbled feta, chopped sundried tomatoes, thyme, chili flakes, and 1 teaspoon of honey. Mix well.
Prepare the Pastry Cups: Lightly grease a mini muffin tin. Lay out one sheet of filo pastry on a flat surface and brush with olive oil. Layer a second sheet on top, brush with more olive oil, then add the third sheet of filo on top. Slice the layered sheets into small squares that will fit into the muffin tin cups.
Fill the Cups: Press each filo square gently into the holes of the mini muffin tin to form cups. Spoon the sundried tomato and feta mixture into each cup.
Bake: Transfer to the oven and bake for about 10 minutes or until the pastry is golden and crisp.
Garnish and Serve: Carefully remove the filo cups from the muffin tin and place them on a serving plate. Drizzle with additional honey and sprinkle with fresh thyme before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 90