Crispy Phyllo Cups with Creamy Herb Filling
Golden, shattered phyllo cups filled with a bright ricotta-herb mixture and topped with roasted cherry tomatoes. Elegant enough for dinner, simple enough for a weeknight.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 375°F. Lightly brush the inside of a 12-cup muffin tin with melted butter.
Step 2
Stack 3 phyllo sheets. Brush lightly with melted butter between each sheet.
Step 3
Cut the stacked phyllo into 4 squares. Press each into a muffin cup, letting edges crumple above the rim.
Step 4
Repeat with remaining phyllo and butter until all 12 cups are lined.
Step 5
Bake phyllo cups 10 minutes until golden brown and crispy. Remove and cool 2 minutes.
Step 6
Mix ricotta, parmesan, and fresh herbs in a bowl. Season with salt and pepper.
Step 7
Toss tomato halves with a pinch of salt and olive oil. Spread on a baking sheet.
Step 8
Roast tomatoes 8 minutes until softened and edges blister slightly.
Step 9
Spoon herb filling into each crispy phyllo cup, dividing evenly.
Step 10
Top each cup with 2–3 roasted tomato halves. Serve immediately.
Tools you’ll need
- 12-cup muffin tin
- pastry brush
- baking sheet
- mixing bowl
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
