Chicken Phyllo Mini Tarts
Delight your guests with these irresistibly crispy and creamy Chicken Phyllo Mini Tarts, a perfect bite-sized appetizer for any occasion! Featuring delicate layers of buttery phyllo pastry filled with a rich, savory blend of tender shredded chicken, cream cheese, and sharp cheddar, these tarts are bursting with flavor in every bite. The filling is enhanced with aromatic garlic and onion powders, a touch of parsley, and just the right balance of seasoning, making them a show-stopping addition to your party spread or holiday table. Quick to assemble with a golden-brown finish in just 15 minutes of baking, these mini tarts are ideal for entertaining or as an elegant snack option. Serve them warm and watch them disappear in moments! Keywords: chicken phyllo mini tarts, appetizer recipes, party snacks, bite-sized appetizers, crispy phyllo tartlets.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 sheets Phyllo pastry sheets
- 0.5 cups Unsalted butter, melted
- 2 cups Cooked and shredded chicken
- 4 ounces Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 0.25 cups Mayonnaise
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- optional Olive oil spray
Instructions
Preheat your oven to 375°F (190°C).
Prepare a mini muffin tin by lightly spraying it with olive oil spray or brushing it with a small amount of melted butter.
Lay one sheet of phyllo pastry on a clean work surface and lightly brush it with melted butter. Place another phyllo sheet on top and brush it with butter as well. Repeat until you have layered 4 sheets.
Cut the layered phyllo sheets into 12 equal squares.
Gently press each square into the cavities of the mini muffin tin to form small pastry cups. Repeat the layering and cutting process for the remaining phyllo sheets to fill all 24 cavities.
In a medium-sized mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, mayonnaise, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix until well combined.
Spoon about 1 tablespoon of the chicken mixture into each phyllo cup, filling them just to the rim but not overfilling.
Bake the mini tarts in the preheated oven for 12-15 minutes, or until the phyllo is golden brown and crisp, and the filling is heated through.
Remove the tarts from the oven and let them cool slightly in the muffin tin for 5 minutes. Carefully transfer them to a serving platter.
Serve warm as an appetizer or party snack.
Nutrition Facts
Calories |
3474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.5 g | 299% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 3745 mg | 163% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.3 g | ||
| Protein | 202.5 g | 405% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1046 mg | 80% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1485 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
