Feta Dip Phyllo Cups Recipe – Greek Special
If you need an appetizer that’s crunchy, creamy, and bursts with flavor, Feta Dip Phyllo Cups deliver all three. These bite-sized cups use crisp phyllo dough or store-bought phyllo cups as the base, filled with a smooth mix of crumbled feta cheese, Greek yogurt, garlic, lemon juice, olive oil, and fresh parsley. A hint of herbs like dill or oregano can also brighten the dip. Baked until golden and crispy, these appetizers are ideal for parties or casual gatherings—easy to assemble and sure to impress your guests.
- Prep Time10 min
- Cook Time9 min
- Total Time19 min
Feta Dip Phyllo Cups Recipe Ingredients:
- 12 phyllo cups (store-bought or homemade)
- 1 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and pepper to taste
- Olive oil spray or melted butter (for brushing)
Prepare the Feta Dip:
In a medium bowl, combine the crumbled feta cheese, Greek yogurt, olive oil, lemon juice, minced garlic, and parsley (if using).
Mix everything together until smooth and well combined. Taste and add salt and pepper as needed.
Prepare the Phyllo Cups:
Preheat your oven to 350°F (175°C).
If you’re using store-bought phyllo cups, place them on a baking sheet.
If you’re using phyllo dough, brush each sheet with melted butter or olive oil, stack a few sheets, and cut into small squares to form the cups.
Lightly spray or brush the phyllo cups with olive oil or melted butter for extra crispiness.
Fill the Phyllo Cups:
Spoon a generous amount of the feta dip into each phyllo cup, filling them almost to the top.
Bake:
Bake the filled phyllo cups in the preheated oven for about 10-12 minutes, or until the phyllo is golden and crispy.
Serve:
Once baked, remove the cups from the oven and allow them to cool for a few minutes.
Serve immediately or store them in an airtight container until ready to serve.
Recipe Notes:
Make-Ahead Tip: Prepare the feta dip in advance and refrigerate for a few hours so the flavors meld nicely before filling the phyllo cups.
Herb Variations: If parsley isn’t available, try fresh dill, oregano, or thyme for different flavor twists.
Homemade vs Store-Bought Cups: If you don’t have pre-made phyllo cups, you can layer phyllo sheets, brush with melted butter or olive oil, and bake them in muffin tins to form your own cups.
Crispiness Boost: Brushing or spraying the phyllo with olive oil or melted butter helps achieve extra crunch and golden color.
Serving & Storage: Serve immediately after baking for best texture. If storing, keep in an airtight container and reheat in oven briefly to regain crispness.
