Preheat oven to 350 degrees F (180 degrees C).
Line Phyllo Pastry Shell (3 box) on a baking sheet and bake in the preheated oven for 3-5 minutes until golden brown.
Add Cream Cheese (8 ounce) and Feta Cheese (4 ounce) to a food processor. Blend until combined. Add Basil Pesto (1/4 cup), Olive Oil (1 tablespoon), Lemon Juice (1 tablespoon), and Ground Black Pepper (to taste). Blend again until smooth.
Add filling to a piping bag or tiptop bag with the corner cut off and pipe filling into the baked phyllo cups.
Top with Sun-Dried Tomatoes (1/4 cup). Serve and enjoy