Start with a gourmet taste of Feta and Olive Phyllo cups; a take on Bored Mediterranean recipe which infuses a crispy layer of phyllo pastry into the traditional dish of feta and olives. Among these miniature cups, there are layers of crispy phyllo dough that are coated with melted butter to get a crunchy color. Inside each cup, a savory filling awaits: this mix is made from crumbled feta cheese, fine chop of Kalamata olives, fresh oregano or parsley and hint of lemon zest to the mixture. Feta and Olive Phyllo Cups are baked until golden and crisp and boasts of flavoursome combinations – salty feta, tangy olives and fragrant herbs. These pretty warm or at room temperature garnished with a sprig of fresh herbs makes them perfect party food or as part of a more formal dinner party.
Ingredients:
1 package of phyllo dough, thawed
1/2 cup crumbled feta cheese
1/4 cup chopped kalamata olives
1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
1/4 cup olive oil
Instructions:
In advance for the baking process identify ingredients for baking by pre – warming the oven at 375F (190 C) and having the miniature muffin tine out on the counter and greased.
Unroll one sheet of the phyllo dough and put it on the working surface or on a clean table and oil it slightly with the olive oil. Repeat this process with 3 other sheets of the phyllo.
Pat the phyllo and then cut it into squares and then fit each square into the mini muffin tin cup.
In a bowl mix the filling which hasn’t been mentioned above and includes feta cheese, olies, sun-dried tomatoes, and parsley.
The mixture can be piped into the phyllo cups, but here’s spooning done which I found to be more appropriate.
Remove the dish to the oven and baking for 10-12 minutes or till the phyllo is as brown up at the top as one like it.
Remove it from the oven and let it cool slightly on before it is best served.
It is rather unusual to have these salty and savory phyllo cups as a dessert but they would not be your ideal tea time snack.