Crispy Phyllo Cups with Herbed Ricotta & Roasted Vegetables
Golden, crackly phyllo cups filled with creamy herbed ricotta and roasted zucchini, tomatoes, and garlic. A elegant vegetarian dinner that looks fancy but comes together in under 50 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 11g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 375°F. Brush 4 muffin cups lightly with olive oil.
Step 2
Stack 3 phyllo sheets, brush each lightly with oil, then gently press into a muffin cup.
Step 3
Repeat with remaining phyllo and oil for 4 cups total.
Step 4
Bake phyllo cups 12–15 minutes until golden and crispy. Remove and cool slightly.
Step 5
While cups bake, cut zucchini into 1/2-inch half-moons and halve the tomatoes.
Step 6
Mince garlic. Toss vegetables with 2 tbsp oil, garlic, salt, and pepper on a small baking sheet.
Step 7
Roast vegetables alongside phyllo cups for the final 12 minutes until tender and light gold.
Step 8
Mix ricotta with chopped herbs, squeeze of lemon juice, salt, and pepper until combined.
Step 9
Spoon ricotta mixture into each phyllo cup, then top with roasted vegetables.
Step 10
Serve immediately while phyllo is still warm and crispy.
Tools you’ll need
- muffin tin (4 cups)
- small baking sheet
- pastry brush
- cutting board
- chef's knife
- small bowl
- spoon
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