Phyllo Garden Recipe

Prepare and bake cups

Preheat oven to 375°F (190°C). Lightly brush eight wells of a standard muffin tin with a little of the melted butter (about 1 tsp each). Layer one phyllo sheet on a clean surface and brush lightly with melted butter mixed with olive oil. Fold the sheet in half, brush again, then place it into a muffin well at an angle. Repeat with remaining sheets, stacking 2 sheets per cup (alternating orientation for a fluted edge) until you have used all 8 sheets (about 4 sheets per cup if you prefer sturdier cups). Sprinkle coarse sea salt over the brushed phyllo. Bake for 8–10 minutes, until golden and crisp. Remove from oven and cool in tin 5 minutes, then transfer to a wire rack to cool completely.

Sweat aromatics and vegetables

Heat 2 tbs olive oil in a large skillet over medium heat. Add diced leek (or onion) and sauté 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add chopped mushrooms and sauté 4–5 minutes, stirring, until mushrooms release moisture and begin to brown.

Add diced zucchini and red pepper, cook 3–4 minutes until just tender. Stir in chopped spinach and cook until wilted, about 1–2 minutes. Season with fresh thyme, parsley, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Remove skillet from heat and let mixture cool 5–8 minutes so it is warm but not hot.

Combine filling with cheeses

In a medium bowl, combine ricotta, crumbled feta, beaten egg, and grated Parmesan. Stir until smooth. Add the cooled vegetable mixture and fold gently until evenly combined. Taste and adjust for salt/pepper or lemon if needed. If filling seems very wet, spoon onto paper towels to drain briefly or stir in an extra tablespoon of Parmesan to tighten consistency.

Preheat oven to 350°F (175°C) if phyllo cups have cooled. Spoon about 2–3 tablespoons of the vegetable-cheese mixture into each phyllo cup, pressing gently to fill but not overpack. Place filled cups on a baking sheet and bake 8–10 minutes, until filling sets and tops are lightly golden.

Remove from oven and let cool 3 minutes. Drizzle each tart with 1/8 tsp lemon juice and sprinkle a few flakes of chili if using. Garnish with a fresh basil leaf each. Serve warm or at room temperature.