Phyllo Cup Recipes

Spanakopita Muffin Cups Belly Full

WEBOct 10, 2017 · Preheat oven to 425 degrees F. Brush a little butter into each cup of a 12-cup muffin tin. In a large bowl, mix together the …

1. Preheat oven to 425 degrees F. Brush a little butter into each cup of a 12-cup muffin tin.
2. In a large bowl, mix together the spinach, feta cheese, eggs, scallions, and seasonings until blended. Mix in the bread crumbs.
3. Lay out a stack of 3 sheets Phyllo dough (keeping the remaining 3 sheets moist - see notes.) Cut stack into 4-inch squares, so you have 6, 3-layered squares. Gently brush the squares with the remaining butter and press into each of the muffin cups. Repeat with the remaining 3 sheets.
4. Divide the spinach mixture evenly among the muffins cups; fold the overhanging phyllo dough into the center.

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Spanakopita Phyllo Cups Dimitras Dishes

WEBAug 3, 2020 · Tuck each phyllo square into the muffin cups. Repeat the same steps to create 12 more phyllo cups. Fill the center of each …

1. Preheat the oven to 350 °F, 180 °C.
2. Make the filling:
3. Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
4. Add the scallions and beat until combined.

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Berry phyllo cups with lemon cheesecake cream

WEBJun 27, 2017 · Blend together the cream cheese, yogurt, lemon zest, lemon juice and honey until smooth and well combined. Core and slice the …

1. Take the frozen phyllo cups out of the packet to defrost a few minutes before you need them (they will probably only take as long as it takes to prepare everything else) - they won't take long but don't leave them in the packaging as you don't want them to potentially soak up any ice that may be in there and go soggy.
2. Blend together the cream cheese, yogurt, lemon zest, lemon juice and honey until smooth and well combined. Core and slice the strawberries relatively thinly. You can do all of this ahead of time.
3. Fill the phyllo cups about 3/4 full with the lemon cheesecake cream - you can spoon it in or I found it easiest to pipe it.
4. Stand two slices of strawberry in the middle of each cup - I use two of slightly different sizes to look a little better but it doesn't really matter - and then place a blueberry on each side. Refrigerate until ready to serve, but try not to make them more than 1 - 2hours ahead as the pastry will soften.

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