Easy Sundried Tomato Feta Phyllo Cups

Quick, easy, festive colors and deep savory flavor – there’s a lot to love about these sundried tomato and feta phyllo (filo) cups. Just pop layered phyllo in a mini muffin tin, then top with a speedy mix of feta, sundried tomatoes, thyme, and honey and bake until golden. A simple, crowd-pleasing appetizer to impress.

I developed this as a bit of a twist on my brie, cranberry and prosciutto filo bites – I wanted something still festive and fun but with slightly different flavors (I know not everyone enjoys cranberry sauce!)

And as a savory girl through and through, this combination is lovely. If you like these flavors, definitely try my sundried tomato and feta dip. It’s SO quick and easy – and it’s my absolute go-to dip when I want something fast.

This is a fun one to get creative with:

• Think of what you’d enjoy as part of an antipasti spread and go from there.
• Olives (Kalamata are my favorite!), Artichoke hearts or roasted red peppers would be lovely, as would caramelized onions (or try these caramelized onion, bacon and Gruyere phyllo cups).
• You could even swap the honey for sweet chili jam or fig relish.

You can also easily prepare them ahead of time! Just assemble them in the muffin pan, then cover well and pop into the fridge overnight, ready to bake the next day.

Ingredients You’ll Need

• Filo (phyllo) pastry. This ultra-thin pastry becomes gorgeously flaky and crispy in the oven, so it’s the perfect crunchy shell for the sundried tomato feta mix here. You need to layer it, brushing each sheet with oil or butter. The other thing to remember is that it loves to dry out when exposed to the air, so make sure you cover it with a clean tea towel while it’s out on your work surface.
• Sundried tomatoes. One of my favorite flavor enhancers. I prefer going for sundried tomatoes in olive oil, if possible.
• Feta. For ease, you’ll use a whole block (there’s nothing more annoying than being left with a little bit of feta). Go for a lovely creamy, crumbly one if you can.
• Honey. This is key to cutting through the rich savoriness of the sundried tomatoes and feta. I sometimes use hot honey sauce rather than regular honey (essentially just honey mixed with chili flakes and lemon juice).
• Thyme. You could play around with the herbs, based on what you like and what you have to hand – rosemary or oregano would be lovely as well.

You’ll also need a minimuffinpan. I use this pan I picked up from Amazon, and it’s probably one of my most used pieces of kitchenware – I use it for Christmas fruit mince pies, crispy salami bites, salmon sushi cups and brie, cranberry and prosciutto bites.

How to Make Sundried Tomato Phyllo Cups

1. Mix your crumbled feta, chopped sundried tomatoes, thyme, and a little honey.

1. Lay a sheet of phyllo on a wooden board, then brush with olive oil. Lay another sheet on top, then brush that sheet with olive oil. Place the third sheet on top, then slice into small squares.

1. Gently press the phyllo squares into your greased mini muffin pan.

1. Spoon the sundried tomato and feta mix into each cup.

1. Bake the cups until they’re lovely and golden brown, then remove from the oven.

1. Remove the cups from the pan, arrange on a serving platter, drizzle with a little more honey, and scatter with thyme leaves to serve.

Sundried Tomato Cups FAQs

Can I make the phyllo cups in advance?

Yes! You can assemble the bites the day before you want to serve them – make sure you cover them well in the fridge so that the pastry doesn’t dry out.

What can I use instead of feta in the cups?

Try goat’s cheese, cream cheese, Boursin, or creamy blue cheese.

Could I make the cups with puff pastry?

Sure! If you do, there’s no need to layer the pastry and brush it with olive oil. You could also use wonton wrappers.

Watch How to Make the Cups

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @Zageer on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

Quick, easy, festive colors, deep flavor…there’s a lot to love about these sundried tomato feta phyllo cups. Pop phyllo (filo) in a mini muffin pan, then top with a speedy mix of feta, sundried tomatoes, thyme, and honey and bake until golden. A simple, crowd-pleasing appetizer to impress. You’ll need a minimuffinpan for this recipe. I use this pan I picked up from Amazon, and it’s probably one of my most used pieces of kitchenware. Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Servings: 24 cups

Course: Appetizer
Cuisine: Mediterranean

Ingredients Method Nutrition Notes

Ingredients

• 7 oz feta cheese, (200g) crumbled
• ½ cup sundried tomatoes, finely chopped
• A handful of thyme leaves. plus extra to serve
• 1 teaspoon chili flakes, or red pepper flakes
• 2 teaspoons honey, or hot honey sauce
• 3 sheets of filo pastry, (phyllo)
• Olive oil, for brushing and greasing

Method

1. Mix the filling.Heat your oven to 350°F (180°C fan). Add the crumbled feta, chopped sundried tomatoes, thyme, chili flakes, and 1 teaspoon of honey to a large bowl, then mix to combine.
2. Prepare the pastry cups.Lightly grease your mini muffin pan, then lay out one sheet of phyllo pastry on a wooden board or flat surface. Brush all over with olive oil, then lay another sheet on top. Brush with olive oil again, then lay the third sheet of phyllo on top. Slice into small squares. I like to slice a test square first before cutting them all, just to make sure they are the right size for the muffin pan.
3. Fill the cups.Press the filo squares into the holes in your muffin pan; they should easily fold in. Spoon the sundried tomato and feta mixture into each cup.
4. Bake the cups.Transfer to the oven and bake for about 10 minutes, until the pastry looks golden, crispy, and glorious, and the feta is starting to brown.
5. Garnish and serve. Carefully remove the filo cups from the muffin pan, and transfer to a serving plate. Drizzle more honey over the cups, then finish with a scattering of thyme.

Nutrition

Serving: 3cups
Calories: 166kcal
Carbohydrates: 11.8g
Protein: 5.1g
Fat: 11.4g
Saturated Fat: 4.2g
Polyunsaturated Fat: 0.9g
Monounsaturated Fat: 5.2g
Cholesterol: 22mg
Sodium: 376mg
Potassium: 249mg
Fiber: 1.2g
Sugar: 4.1g
Vitamin A: 416IU
Vitamin C: 15.2mg
Calcium: 134mg
Iron: 1.1mg

Notes

PREP AHEAD: You can assemble the cups up to two days ahead of time, then just store them, covered in the fridge. The covered part is very important – phyllo dries out when it’s exposed to the air, so you want to make sure whatever you cover the muffin tin with stays there. INGREDIENT NOTES: Play around if you like – think about what you’d typically serve on an antipasti board. Olives, jarred artichoke hearts, roasted red peppers, or caramelized onions (like in these caramelized onion, bacon and Gruyere phyllo cups) would be great too.