Greek Salad Bites

Greek Salad Phyllo Cups on a white platter.

Looking for a fresh and easy party appetizer? These Greek Salad Phyllo Cups combine creamy whipped feta with crisp veggies and herbs, all tucked into flaky mini shells. They’re colorful, flavorful, and come together with minimal prep.

Course Appetizer

Cuisine American, Greek

Keyword appetizer, greek salad, phyllo cups

Prep Time 30

Cook Time 5

Total Time 35

Servings

Calories 66kcal

Ingredients

2 packages (1.9 ounces each) frozen mini phyllo pastry shells
8 ounces cream cheese softened
1 small garlic clove finely grated
5 ounces crumbled feta cheese about 1¼ cup, divided
3 tablespoons extra-virgin olive oil divided
1 tablespoon red wine vinegar divided
¾ teaspoon kosher salt divided
½ teaspoon black pepper divided
1 cup finely chopped English cucumber
½ cup finely chopped roasted red bell pepper
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano

Instructions

Preheat your oven to 350°F. Arrange the phyllo shells on a baking sheet and bake for about five minutes, just until they're crisped up and slightly browned. Let them cool completely before filling.
In a food processor, combine the cream cheese, garlic, 4 ounces of the feta, 2 tablespoons olive oil, 1 teaspoon vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Blend until the mixture is creamy and smooth, pausing to scrape down the sides if needed. Transfer to a piping bag (or a zip-top bag with a corner snipped off) and pipe about a tablespoon of the mixture into each cooled phyllo shell.
In a separate bowl, stir together the cucumber, roasted red pepper, parsley, oregano, and the remaining feta. Drizzle in the remaining 1 tablespoon olive oil and 2 teaspoons vinegar, then season with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Give it all a gentle toss to combine.
Top each filled shell with a spoonful of the cucumber mixture. These can be served right away or chilled until you’re ready to enjoy them.

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