Greek Cheese Filled Frico Cups
Elevate your appetizer game with these irresistible Greek Cheese Filled Frico Cups! These golden, crispy Parmesan cheese cups serve as the perfect edible vessel for a creamy, tangy filling featuring crumbled feta, refreshing Greek yogurt, and a medley of Mediterranean delights like cucumber, cherry tomatoes, Kalamata olives, and aromatic fresh dill. The unique technique of baking and shaping Parmesan into delicate cups adds a gourmet touch, while the vibrant Greek-inspired filling bursts with zesty lemon and garlic flavors. Ready in just 30 minutes, these elegant, gluten-free bites are ideal for entertaining, whether you're hosting a dinner party, celebrating a special occasion, or simply craving a show-stopping snack. Serve fresh for maximum crunch and flavor, and watch your guests swoon!
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Recipe Information
Ingredients
- 1.5 cups Parmesan cheese, finely grated
- 1 cup Feta cheese, crumbled
- 0.5 cup Greek yogurt, plain
- 0.5 cup Cucumber, finely diced
- 0.5 cup Cherry tomatoes, finely diced
- 0.25 cup Kalamata olives, pitted and chopped
- 1 tablespoon Fresh dill, finely chopped
- 1 tablespoon Fresh lemon juice
- 1 clove Garlic, minced
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Spoon 2 tablespoons of finely grated Parmesan cheese onto the baking sheet and spread it into a 3-inch circle. Repeat, spacing the circles at least 2 inches apart for 6 rounds per sheet.
Bake for 5-7 minutes or until the cheese melts and turns golden brown. Keep a close eye on them to ensure they do not burn.
Remove the baking sheet from the oven and let the cheese rounds cool for 30 seconds to 1 minute, just enough to set but still soft.
Carefully lift each cheese round with a spatula and gently press it into the well of an inverted muffin tin or a small bowl to form a cup shape. Let them cool completely and harden, about 5 minutes.
In a mixing bowl, combine feta cheese, Greek yogurt, diced cucumber, diced cherry tomatoes, chopped Kalamata olives, chopped dill, lemon juice, minced garlic, salt, and black pepper. Mix until well combined.
Once the frico cups are cooled and crisp, fill each cup with 1-2 tablespoons of the Greek cheese filling mixture.
Arrange the filled frico cups on a serving platter and garnish with extra dill or a small slice of cherry tomato if desired. Serve immediately.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 9540 mg | 415% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.4 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5270 mg | 405% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1180 mg | 25% | |
*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.
