These light and crispy Greek Feta Dip Phyllo Cups are a speedy appetizer ready to rock your next party or potluck!
I love using phyllo shells for easy party appetizers.
They’re ready in a flash and add a perfect flaky crunch to everything you fill them with!
So far I use them to make everything from brunch-worthy mini quiche to spicy jalapeño poppers to a fun twist on bruschetta.
What are phyllo shells?
If you’re new to the awesomeness that is premade phyllo shells, here’s the scoop!
Athens Foods makes both sheets of frozen phyllo pastry and also frozen phyllo shells. We often call them phyllo cups. You’ll typically find them in the freezer aisle near frozen pie crusts and puffed pastry.
Depending on how you plan on serving them, they can be used straight form the package or lightly toasted for extra crunch.
I try to always have a package or two in my freezer, especially around the holidays and for Summer parties and entertaining.
Can these feta dip cups be made in advance?
Due to the juicy tomato-kissed filling dressed with olive oil and lemon juice, you don’t want to fill the phyllo shells too far in advance or they’ll get a bit soggy.
But you can do some advance prep! Whip up the filling ahead of time and store in an airtight container in the fridge. Pre-toast they phyllo cups in the oven and set aside on the counter. When you’re ready to serve, simply spoon in the filling and plate these little phyllo poppers up!
Greek Feta Dip Phyllo Cups
These bite sized feta dip phyllo cups can be made in small batches like below (using one lone package of phyllo shells) or easily doubled, tripled, or quadrupled to feed a hungry crowd!
If you’re making a larger batch, I have a Mediterranean Feta Dip recipe that yields about 4-5 cups of filling. Feel free to use that!
Feta Dip Phyllo Cups
- 15 phyllo shells (one package)
- 1/2 cup finely diced tomato , I used Roma tomatoes
- 1/3 cup crumbled feta cheese
- 3 TBSP sliced green onion / scallions
- 1.5 TBSP extra virgin olive oil
- a squeeze of lemon juice , to taste
- 1/8 tsp dried basil
- 1/8 tsp garlic powder
- pinch of salt and pepper
- For a bit of extra crispness, preheat oven to 350°F and lightly toast phyllo shells for 5-6 minutes or until edges are golden. This step is optional but adds extra crunch!
- Finely dice your tomato. I like to use Roma or plum tomatoes for these but other varieties will work as long as they're ripe. If using a block of feta, crumble and measure out 1/3 cup. Slice green onions with a chef's knife or with kitchen scissors.
- Combine tomatoes, feta, and green onion with olive oil and a squeeze of fresh lemon juice. Season with dried basil, garlic powder, salt, and pepper. Mix well and adjust ingreidents to taste.
- Spoon into lightly toasted phyllo shells and enjoy! I use a 1/2 TBSP measuring spoon to add a heaping spoonful to each phyllo cup.
If you get a chance to try these tasty feta dip phyllo cups, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Our Favorite Feta Recipes
- Easy Chicken Gyros with Greek Feta Sauce – make extra sauce!
- Greek Green Bean Salad – READER FAVORITE!
- NEW! Pesto Pita Pizzas with Spinach and Feta
- Spicy Greek Feta Dip via Gimme Some Oven
- Creamy Feta Dressing
Craving something sweet? Check out these 5 scrumptious phyllo cup dessert recipes!
Thanks for sharing this recipe! I made it for a party today, and it was a success. It was a great use fir the last of the homegrown tomatoes.
Yay!!! So glad the recipe was a hit! Homegrown tomatoes always taste so amazing too — love it!
I am loving all your recipes
Looking to make this but was thinking of using goat cheese crumbles instead. Do you think that would be an ok substitute?
I would make one mini as a test run and see how you like it. If it’s delish – go for it! I personally adore goat cheese!
These are so good! I took them to a neighbor party and everyone loved them. I tripled the recipe, left half exactly as the recipe states and in the other half I first added a small dollop of hummus on the bottom of the tart, followed by the filling. I also added chopped Greek olives to the second half.
I will be making this recipe again and again.
This is such a tasty, easy appetizer to make! Perfect way to use up fresh veggies from the garden too!
Thanks Ashley! So glad you’re loving the recipe!
So beautiful and colorful, these were a showstopper for sure! I’m going to make them for our next block party too!