The flaky phyllo bites are filled with smooth, creamy feta and perfect for holiday parties. When shopping for feta, buy a block of cheese, and crumble it yourself—it’s cheaper and creamier than the pre-crumbled kind. The feta mixture can be made up to two days in advance and refrigerated in a ziplock plastic bag until you’re ready to pipe.

Paige Grandjean
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Place phyllo shells on a rimmed baking sheet. Bake until crisp, 5 minutes. Cool completely, 15 minutes.

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  • Combine cream cheese, garlic, 4 ounces of the feta, 2 tablespoons of the oil, 1 1/2 teaspoons of the vinegar, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a food processor. Process until smooth, about 1 minute, stopping to scrape down sides as needed. Transfer feta mixture to a ziplock plastic bag. Cut a 1/2-inch hole in 1 corner of the bag. Pipe about 1 tablespoon feta filling into each phyllo cup.

  • Stir together cucumber, bell pepper, parsley, oregano, and remaining 1 ounce feta, 1 tablespoon oil, 1 1/2 teaspoons vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spoon about 1/2 tablespoon relish into each phyllo cup.