Sun-Dried Tomato Tapenade Cups
Mediterranean-inspired bites featuring bright sun-dried tomatoes and briny olives folded into a tangy tapenade, baked into crisp phyllo cups. This grazer-friendly snack showcases savory, umami flavors with a light, crunchy texture—perfect for a party tray.
- Prep Time: 15 min
- Cook Time: 12 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 4 sheets phyllo dough, thawed
- 1 ⅓ cups sun-dried tomatoes packed in oil, drained and chopped
- ⅔ 1/2 cup black olives, pitted and chopped
- ⅔ 1/4 cup capers, drained
- 1 ⅓ garlic cloves, minced
- 1 ⅓ tablespoons olive oil
- ⅔ tablespoon lemon juice
- ⅔ 1/4 teaspoon black pepper
- ⅔ 1/4 cup fresh parsley, chopped
- ⅔ 1/2 cup crumbled feta cheese
Instructions
- Preheat oven to 375°F (190°C). Lightly oil muffin tin.
- Tear phyllo sheets into squares; layer 2–3 per cup to form cups, brushing lightly with olive oil between layers. Bake 6–8 minutes until golden; cool slightly.
- Pulse sun-dried tomatoes, olives, capers, garlic, olive oil, lemon juice, and pepper until chunky but cohesive.
- Fold in parsley and feta; spoon mixture into each phyllo cup, mounding slightly.
- Bake 8–10 minutes until everything is heated through and edges are crisp; garnish with extra parsley.
Chef’s Pro Tips
- Drain sun-dried tomatoes well to prevent soggy cups.
- Crisp phyllo cups one day ahead and fill before serving.
- Use mini muffin tin for uniform cup size.
Serving Suggestions
Serve with a lemony yogurt dip or cucumber mint salad on the side for balance.
Storage Instructions
Leftover cups can be stored refrigerated in an airtight container for up to 2 days; reheat briefly before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 210 |
|---|---|
| protein | 6 |
| carbohydrates | 14 |
| fat | 12 |
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