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RECIPE
8 INGREDIENTS5 STEPS20MIN

Pesto Feta Phyllo Cup

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Pesto Feta Phyllo Cups are a simple appetizer that is sure to impress. Store-bought phyllo cups make this recipe so easy. Filled with a tasty pesto feta cream cheese filling that you can even prep in advance. Green pesto paired with red sun dried tomatoes makes for a festive Christmas themed appetizer for your next holiday party.
20MIN
Total Time

Kathleen's Cravings

Welcome! I love creating approachable, everyday recipes to get you in the kitchen cooking.
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Ingredients

US / METRIC
Servings:
12
Serves 12

Cups and Topping

3 boxes
Phyllo Pastry Shells
45 total
1/4 cup

Pesto Feta Cream Cheese Filling

1 cup
Cream Cheese
3/4 cup
Feta Cheese
1/4 cup
Basil Pesto
1 Tbsp
1 Tbsp

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Author's Notes

Leftover cups can be stored in an airtight container for about 3 days. The cups will lose some of their crispness. The filling can be mixed a day or two in advance, although you should bake the shells and fill them just before serving.

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Line Phyllo Pastry Shell (3 box) on a baking sheet and bake in the preheated oven for 3-5 minutes until golden brown.
Step 3
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.
Step 4
Add filling to a piping bag or tiptop bag with the corner cut off and pipe filling into the baked phyllo cups.
Step 5
Top with Sun-Dried Tomatoes (1/4 cup). Serve and enjoy

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