These light and crispy Greek Feta Dip Phyllo Cups are a speedy appetizer ready to rock your next party or potluck! They're vegetarian and oh so delicious!
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.
As a tasty twist on this recipe, you can add a small dollop of whipped cream cheese as base for the feta dip topping. YUM!
Feel free to double or triple the recipe to serve a crowd. If you have a large group, my Mediterranean Feta Dip is an amazing option and features chopped seedless cucumber as a tasty addition.
Nutrition Facts below are estimated for each filled phyllo cup using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Feta Dip Phyllo Cups https://peasandcrayons.com/2020/06/feta-dip-phyllo-cups.html