Ingredients
Phyllo Shells
- 15 mini phyllo shells
Filling
- 2 ounces goat cheese, softened
- 1/3 cup plain Greek yogurt
- 3 tablespoons shredded Pecorino Romano cheese (or Parmesan cheese)
- 2 tablespoons pesto
- 2 tablespoons chopped sun dried tomatoes
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Topping
- Toasted pine nuts
- Extra sun dried tomatoes
- Fresh basil leaves
Instructions
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the bites.
- Prepare Filling: In a mixing bowl, whisk together softened goat cheese, plain Greek yogurt, shredded Pecorino Romano cheese, pesto, chopped sun dried tomatoes, kosher salt, and freshly ground black pepper until smooth and well combined.
- Fill Phyllo Shells: Evenly divide the prepared filling mixture among the 15 mini phyllo shells, ensuring each shell is nicely filled.
- Bake: Arrange the filled phyllo shells on a baking tray and bake in the preheated oven for 12 to 15 minutes, or until the filling is warmed through and the shells are crisp.
- Add Toppings & Serve: Remove the baked bites from the oven, then top each with extra sun dried tomatoes, toasted pine nuts, and fresh basil leaves for garnish. Serve immediately to enjoy their creamy, savory goodness.
Notes
- Use softened goat cheese for easier blending and a smoother filling.
- For a nut-free option, omit pine nuts or substitute with toasted pumpkin seeds.
- Mini phyllo shells can often be found in the frozen section of grocery stores; thaw before filling.
- Adjust seasoning to taste with additional salt and pepper if desired.
- These bites are best served warm but can also be enjoyed at room temperature.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
