Mezze Phyllo Cup Recipe

Prepare and preheat

Thaw phyllo sheets according to package directions, kept covered with a damp towel so they don't dry out. Preheat oven to 375°F (190°C). Lightly brush a standard mini muffin tin with a little melted butter or spray with nonstick spray.

Layer and cut

On a clean work surface, lay one phyllo sheet and brush lightly with melted butter (about 1/2 tbs). Stack 2 more sheets on top, brushing each layer. Using a 3-inch round cookie cutter or a floured glass, cut out 18 rounds (six sheets will yield about 18 mini cups). Gather scraps, re-roll gently if needed and cut additional rounds.

Form cups

Gently press each stack of 3 phyllo rounds into the prepared mini muffin tin, forming a cup shape and ensuring edges are even. Brush the tops with remaining melted butter and a thin drizzle of olive oil, and sprinkle each with a tiny pinch of sea salt.

Bake

Bake in the preheated oven for 10–12 minutes, or until cups are crisp and golden brown. Rotate pan halfway through for even browning. Remove from oven and let cups cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prepare tomatoes and vegetables

Place the diced tomatoes in a fine-mesh sieve over a bowl for 5 minutes and gently press to remove excess juice (this prevents soggy phyllo). Combine drained tomatoes, diced red bell pepper, finely diced red onion, minced garlic, and sliced basil in a medium bowl.

Season

Add 1 tablespoon extra-virgin olive oil, 1 teaspoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to the tomato mixture. Toss gently to combine and taste, adjusting salt and pepper as needed. If using, fold in crumbled feta.

Chill briefly (optional)

For best flavor melding, cover and refrigerate the mixture for 10–15 minutes, then drain any additional liquid before filling the phyllo cups.

Assemble

Spoon about 1 heaping teaspoon of the bruschetta mixture into each cooled phyllo cup, mounding slightly. Garnish each cup with a small basil leaf or microgreen and finish with a very light drizzle (about 1/4 tsp per 6 cups) of extra-virgin olive oil and a few drops of balsamic glaze if desired.

Prepare fruit and cheese

If using peaches, dice and toss with a squeeze of lemon to prevent browning. If using figs, quarter or dice depending on size. In a small bowl, whisk the ricotta or goat cheese with honey and lemon zest until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon cracked black pepper.

Combine

Gently fold the diced seasonal fruit into the cheese mixture, reserving any particularly juicy pieces. Fold in chopped thyme and taste; adjust honey, salt, or lemon as needed. If using nuts, toast them lightly in a dry skillet for 2–3 minutes until fragrant and chop coarsely.

Assemble

Spoon about 1 heaping teaspoon of the fruit-cheese mixture into each cooled phyllo cup. Top each with a few toasted nut pieces (if using) and a small sprig of thyme or microgreen. Finish with a light drizzle of honey or a touch of olive oil and a small grind of black pepper.

Arrange filled phyllo cups on a serving platter. Right before serving, scatter microgreens or small basil leaves across the platter, drizzle very lightly with extra-virgin olive oil (about 1 teaspoon total) and, if desired, a few dots of balsamic glaze for contrast.

Serve immediately at room temperature so the phyllo remains crisp. Leftover phyllo cups and fillings should be stored separately: cups in an airtight container at room temperature for up to 2 days, fillings refrigerated for up to 2 days. Fill cups just before serving.