I think the best part of pastry is crunchy texture, made possible by a “small”(???) amount of butter or shortening. If you’ve found that the pastry dough has an overwhelming taste when paired with the filling , I have a solution! phyllo dough! Paper thin sheets of dough that you butter and layer for the best crunch ever! They definitely allow the filling to shine through too.
My mom would make all sorts of things with phyllo dough but the easiest way to use them in my opinion is to make little cups. They make for perfect party bites. I filled these with a traditional, Greek mixture of feta, dill, lemon zest, coriander and some good ol’ American cream cheese ? The coriander and lemon zest make such a good combo!, Hope you enjoy.
Do phyllo cups get soggy?
Phyllo cups stay crispy as long as the moisture content of the filling is low. Reheat them in the oven as the microwave will may them loos that crispy texture.
How do you use phyllo?
- Defrost your phyllo dough overnight in the fridge.
- Unroll it and cover with a towel so it doesn’t dry out.
- Lay one sheet onto a flat surface or baking dish (depending on what you’re making).
- Brush with melted butter or olive oil.
- Lay the next layer on and repeat process, finishing with a final brush or melted butter/oil.
Where do you find phyllo dough in the grocery store?
You can find phyllo dough in your grocery store’s frozen section. It’s usually next to the frozen pasty dough! One used to have to go to a specialty import store to find it but today it’s available at most supermarkets.
Steps to make Cheesy Phyllo Cups
1. Thaw phyllo dough overnight. Preheat oven to 425F. Mince onion, chop dill, zest lemon and shred parmesan,
2. Add cream cheese, crumbled feta, dill, lemon zest, coriander, parmesan, onion and pepper to a bowl.
3. Add an egg and beat until fully combined. Set aside.
4. Lay our a sheet of phyllo on a clean surface. Brush with melted butter and place another layer on top. Repeat process until you have 5-6 layers. Finish by brushing last layer with butter.
5. Cut your phyllo dough into approximately 3 inch squares with a sharp knife. Press squares into a mini muffin tin
6. Add about a tablespoon of filling to each cup and they’re ready to pop into the oven. Bake at 425F for about 15-20 minutes or until golden brown.
If you’ve tried these phyllo cups then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
An easy version of the classic Greek tiropitakia, basically a super-crispy cheesy appetizer.
- 1 package frozen filo dough
- 8 oz cream cheese room temp
- 8 oz feta cheese
- 1/3 cup dill chopped
- 1 tbsp lemon zest
- 2 tsp coriander seeds
- 1 egg
- 1/2 cup butter melted
- 1/2 cup parmesan cheese shredded
- 1/3 cup minced onions
- 1/2 tsp ground pepper
Thaw the filo dough a few hours in advance. Heat oven to 425F
Mix all the remaining ingredients except the butter in a large bowl.
Brush a sheet of filo with butter and layer another sheet on top. Repeat until you have 6 buttered layers. Cut the sheets into square about 3 by 3 inches. Push the squares into a mini cupcake tin and fill with about a tablespoon or so of the filling.
Bake at 425F until golden brown. Allow to cool and serve!