Feta Custard in Phyllo Cups
Elevate your appetizer game with these elegant Feta Custard in Phyllo Cups, a savory blend of creamy feta, aromatic garlic, and fresh thyme nestled in crisp, golden phyllo pastry. Perfectly portioned and effortlessly eye-catching, these bite-sized delights are as easy to make as they are to devour. The silky custard, made with eggs and heavy cream, bakes to perfection inside flaky, buttery phyllo cups, creating a texture combination that’s simply irresistible. Ready in under 40 minutes, these Greek-inspired appetizers are ideal for entertaining or as a festive party snack served warm or at room temperature. Impress your guests with these indulgent, flavor-packed bites that are as beautiful as they are delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 sheets Phyllo pastry sheets
- 4 tablespoons Unsalted butter, melted
- 3 ounces Feta cheese, crumbled
- 0.5 cup Heavy cream
- 2 large Eggs
- 1 clove Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with nonstick spray or butter.
On a clean work surface, lay out a sheet of phyllo pastry and brush it lightly with melted butter. Place another phyllo sheet on top and repeat until all six sheets are layered and brushed with butter.
Using a sharp knife, cut the stacked phyllo sheets into 12 equal squares.
Carefully press each square into the prepared muffin tin, forming a cup. Bake the phyllo cups in the preheated oven for 6-8 minutes until lightly golden. Remove and set aside to cool slightly.
In a medium mixing bowl, whisk together the eggs and heavy cream until smooth.
Add the crumbled feta, minced garlic, thyme leaves, salt, and black pepper to the egg mixture. Stir until well combined.
Carefully spoon the feta custard mixture into each prebaked phyllo cup, filling them almost to the top.
Bake in the oven for 10 minutes, or until the custard is set and lightly golden on top.
Remove the phyllo cups from the oven and let them cool for 5 minutes in the pan. Gently remove the cups from the tin and transfer to a serving platter.
Serve warm or at room temperature as a savory appetizer or party snack.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.9 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 475 mg | 37% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 228 mg | 5% | |
*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.
