Greek Salad Phyllo Cups
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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.
I’ve said it before and I’ll say it again—bite-sized anything is always a win in my book. Appetizers, desserts, little handheld snacks… I’m here for all of it. That’s probably why I’m completely smitten with these Greek Salad Phyllo Cups. They’re fresh, flavorful, and beautifully simple—like a mini version of one of my favorite salads, tucked into the perfect crispy shell. What’s not to love?
If you’ve been hanging around Inspired by Charm for a while, you already know I’ve got a soft spot for phyllo cups. I use them all the time—sweet or savory—because they’re an easy way to make something feel instantly fancy without any of the fuss. Just grab a box from the freezer section, fill them up with something delicious, and boom—you’ve got an appetizer that looks like it came from a catering tray. These Greek-inspired ones might just be my new favorite. They’re creamy, crunchy, zippy, and bright, so every bite feels like a little celebration.
Serve them at a dinner party, Sunday brunch, afternoon tea, or backyard barbecue—they’re a winner at any celebration! These Greek Salad Phyllo Cups are certain to elevate your next gathering in both looks and flavor. Let’s give them a try!
Why You’ll Love This Recipe
- These phyllo cups are the definition of easy elegance. With just a few simple steps and store-bought shells, you get an appetizer that looks like you fussed for hours—but really didn’t. They come together quickly and work for everything from a casual get-together to a more dressed-up gathering.
- The combination of creamy and crunchy is what makes these so craveable. The rich whipped feta and cream cheese base adds just the right contrast to the crisp, fresh veggies on top.
- They’re colorful, fresh, and full of flavor. Between the roasted red peppers, cool cucumber, briny feta, and fragrant herbs, every bite is a little burst of something good. And since they’re individually portioned, they’re also easy to serve and eat—no extra utensils required.
Looking for more fanciful appetizers? Then this collection of my best hors d’oeuvres recipes is for you. Peruse this list and you’ll be ready to host an appetizer only party! (Please send me an invitation.)
Ingredients
It’s time to gather the ingredients you’ll need to make these adorable Greek Salad Phyllo Cups. I’ll walk you through the ones I used below. However feel free to choose whatever ingredients you like best.
- Mini phyllo pastry shells – These crisp, flaky shells are store-bought and pre-baked, making them a quick and easy base for elegant appetizers.
- Cream cheese – Adds a smooth, creamy texture that helps bind the whipped feta mixture and creates a rich, flavorful base.
- Garlic – Just a small amount of fresh garlic brings a warm, savory depth to the creamy filling.
- Feta cheese – Salty, tangy, and crumbly, this cheese is a key flavor in both the whipped base and the fresh topping.
- Extra-virgin olive oil – Used in both the creamy filling and the veggie topping, it adds richness and that signature Mediterranean flavor.
- Red wine vinegar – Brings brightness and a subtle tang that helps balance the richness of the cheese and oil.
- Kosher salt – Enhances the natural flavors of the ingredients without overwhelming them.
- Black pepper – Adds just a touch of warmth and spice throughout the recipe.
- English cucumber – Fresh and crunchy, cucumber brings a cool, clean bite to the topping.
- Roasted red bell pepper – Sweet and tender with a touch of smokiness, these peppers add color and depth.
- Fresh flat-leaf parsley – A pop of fresh, herbal flavor that lightens and brightens the veggie topping.
- Fresh oregano – This earthy, aromatic herb adds a distinctly Greek note to the final flavor.
How To Make
Now it’s time to make a little assembly line and put together these Greek Salad Phyllo Cups. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- 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.
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- 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.
Yes please! These Greek Salad Phyllo Cups check all the boxes. They’ve got the fresh, vibrant flavors of a traditional Greek salad, but in a fun, bite-sized form that’s ideal for parties, brunches, or even a casual happy hour at home.
Frequently Asked Questions
Do the phyllo cups need to be baked if they’re already pre-cooked?
While the phyllo shells are technically ready to use straight from the package, giving them a quick bake helps refresh the texture and ensures they’re extra crisp. It only takes about five minutes and makes a noticeable difference.
Can I swap out any of the vegetables?
Absolutely. You can mix and match with what you love—diced cherry tomatoes, kalamata olives, or red onion would all work well here. Just aim to keep the pieces finely chopped so the topping fits easily into the cups.
How long will they hold up after assembling?
Once assembled, the phyllo cups are best enjoyed within one to two hours. The longer they sit, the more moisture the shells can absorb, which softens the crisp texture. If you’re serving them for a party, assemble just before guests arrive.
Are these best served cold or at room temperature?
These bites are great either way. They’re perfectly fine served chilled straight from the fridge but letting them sit out for about 10–15 minutes before serving will take the chill off and bring out the flavor even more.
More Bite-Sized Appetizers You’ll Love
- Chicken Bacon Ranch Wonton Cups
- Stuffed Mini Peppers
- Taco Pinwheels
- Adorable Mini Cheese Balls
- Bacon Wrapped Stuffed Peppadew Peppers
Whether you’re setting out a full spread or just adding a little something special to your appetizer line-up, these Greek Salad Phyllo Cups are a fresh and flavorful option that’s a must-try in my book. Also, if you haven’t worked with phyllo shells before, I hope this gives you the nudge to try them out—they’re one of my favorite entertaining shortcuts.
If you give these Greek Salad Phyllo Cups a go, I’d love to hear what you think! Please stop back and leave a comment and a 5-star rating below.
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Greek Salad Bites
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.
Love this idea!
Thanks! They are so good!
xo Michael