Egg, Leek and Feta Phyllo Cups Recipe
Egg, Leek and Feta Phyllo Cups Recipe – these cups are perfect for an appetizer, breakfast or snack. Homemade phyllo cups, filled with leeks, feta cheese and egg mixture. Baked to perfection. They taste great warm or cold.
I’ve been using phyllo dough in my recipes a lot lately.
Long time ago, I shared with you a recipe for Greek Spanakopita (spinach and feta phyllo pie), I also shared these egg and feta phyllo swirls, which are called “banitsa” in Bulgaria and are considered traditional food.
I have a coconut pecan baklava recipe, which is pretty good.
These Mediterranean phyllo cups were a winner! I used store bought mini phyllo shells, that look super cute and are extremely easy to work with and save a lot of time.
But I promised to show you how to make your own phyllo cups with just phyllo dough, butter and a muffin tin. These do require some time to make, but they are less expensive than store bought phyllo shells. To make them yourself, you need 10 filo sheets.
There are various methods to make these, but I’ll share the one I use, so you can make phyllo shells, that actually look pretty (too pretty to eat)!
You need to brush 5 sheets of phyllo dough with melted butter and stack them on top of each other (from 5 sheets that are stacked, you should be able to get between 6-8 rounds or squares). Then use a round cutter, (I use these Ateco round cutters) and cut out 3 1/2 inch or 4 inch rounds (or squares). Cutting squares is easier, but I love cutting rounds, they just look more authentic. If your round cutters aren’t sharp enough, you can just mark the circles and then cut them with kitchen scissors. Place in a muffin tin, that has been lightly oiled (buttered). Then bake cups in the oven at 375 for 7-8 minutes. Then you can fill the cups with dips, cheese, pastry cream, fruit or whatever else you like.
For this Egg, Leek and Feta Phyllo Cups Recipe I decided not to pre-bake the phyllo shells, but just fill then with a mixture of feta, eggs and leeks, that have been sautéed in some oil and water to soften. I baked everything all together and it worked just fine. The phyllo shells were perfectly cooked, golden and kept their shape.
You know that I love the feta and egg combination, but where did the addition of leeks come from? It is inspired by a Egg, Leek and Feta Phyllo Pie that my grandma makes. When I was a child, I used to hate leeks and when I see that pie and smell it, I’ll just stay away. But recently I started to love leeks, I like their mild sweet taste and they actually don’t smell bad anymore.
This Egg, Leek and Feta Phyllo Cups Recipe is definitely worth trying. As I mentioned, it is great for a party or just a snack. You can never have too many of these!
EGG, LEEK AND FETA PHYLLO CUPS RECIPE
- 10 SHEETS PHYLLO DOUGH — , THAWED
- 4 TBSP MELTED BUTTER
- 2 LARGE EGGS
- 5 OZ FETA CHEESE — , CRUMBLED
- 1 MEDIUM LEEK — , WHITE PART ONLY, WASHED AND THINLY SLICED INTO HALF ROUNDS
- 2 TBSP WATER
- 1 TBSP BUTTER
- 1/4 TSP SALT
- Preheat oven to 375 F.
- Place one sheet of phyllo on the counter and brush with butter. Top with another sheer and brush with butter. Repeat until you have 5 sheets stacked on top of each other, all brushed with butter.
- Using a round 4 inch (or 3 1/2 inch) cutter, cut out circles. Or you can cut 6-8 squares.
- Place circles (squares) in a muffin tin, pressing them so they touch the bottom of the tin.
- Saute leeks with butter, water and salt for 3-4 minutes, until tender, still green and not burned.
- In a small bowl combine feta and eggs. Add leeks, stir to combine.
- Spoon mixture over phyllo shells, filling almost to the top of the shells.
- Bake for 15-20 minutes, until the filling is set and shells have turned golden.
- Remove from the oven and cool for 5 minutes, then take cups out of the muffin tin and transfer to a plate. Serve warm or cold.
Nutrition InformationCalories: 88, Fat: 8g, Saturated Fat: 5g, Cholesterol: 50mg, Sodium: 234mg, Potassium: 30mg, Carbohydrates: 1g, Protein: 2g, Vitamin A: 360%, Vitamin C: 0.9%, Calcium: 68%, Iron: 0.4%