Roasted Red Pepper & Feta Phyllo Cups

These crispy little phyllo cups are light, savory, and feel a little fancy without any fuss. Roasted red peppers and creamy feta make the perfect balance of salty and sweet, tucked into flaky golden layers. They’re easy to prep ahead and always disappear fast at gatherings.

Ingredients

• 15 frozen phyllo cups
• 1 cup roasted red peppers, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup cream cheese, softened
• 1 tbsp olive oil
• 1 small garlic clove, minced
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Preheat oven to 375°F and place phyllo cups on a baking sheet.
2. In a bowl, stir together roasted red peppers, feta, cream cheese, olive oil, garlic, oregano, and black pepper until well combined.
3. Spoon the mixture evenly into each phyllo cup.
4. Bake for 12-15 minutes, until the filling is warmed through and the edges are lightly golden.
5. Remove from the oven and let cool slightly.
6. Sprinkle with chopped parsley just before serving, if using.

Tip: Chop the roasted red peppers very finely so the filling stays creamy and doesn’t weigh down the delicate cups.

These bite-sized appetizers are perfect for parties, holidays, or anytime you want something impressive with minimal effort, save this one for your next get-together.

Roasted Red Pepper & Feta Phyllo Cups

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• Author: Holly Carter
• Total Time: 25 minutes
• Yield: 15 phyllo cups 1x

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Description

Crispy phyllo cups filled with creamy feta and roasted red peppers, baked until warm and golden.

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Ingredients

Scale 1x2x3x

15 frozen phyllo cups

1 cup roasted red peppers, finely chopped

1/2 cup crumbled feta cheese

1/4 cup cream cheese, softened

1 tbsp olive oil

1 small garlic clove, minced

1 tsp dried oregano

1/4 tsp black pepper

1 tbsp chopped fresh parsley (optional)

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Instructions

1. Preheat oven to 375°F and place phyllo cups on a baking sheet.

2. In a bowl, stir together roasted red peppers, feta, cream cheese, olive oil, garlic, oregano, and black pepper until well combined.

3. Spoon the mixture evenly into each phyllo cup.

4. Bake for 12-15 minutes, until the filling is warmed through and the edges are lightly golden.

5. Remove from the oven and let cool slightly.

6. Sprinkle with chopped parsley just before serving, if using.

Notes

Chop the roasted red peppers finely so the filling stays creamy and evenly distributed.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean-inspired