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Garden Tomatoes, Feta, Oregano in Phyllo Cups


Quick and Easy Summer Appetizer

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Rate this recipe 4.6/5 (8 Votes)


  • 2 .9 ounce (54 grams) packages Athens brand Mini Fillo Shells
  • 2-3 fresh medium sized garden tomatoes, squeezed of seeds, chopped fine
  • 8 ounce feta cheese, cubed then diced into small pieces
  • 1 branch fresh oregano around 6 inches long, leaves removed from stem, chopped
  • 1-2 tablespoons extra virgin olive oil, approximately, for the feta and 1-2 tablespoons, approximately, for the chopped tomatoes
  • 1 teaspoon balsamic vinegar, or a bit more if preferred mixed with chopped tomatoes
  • 2 pinches kosher salt each for the cubed feta and the tomatoes, more if preferred
  • 2 pinches cracked black pepper each for the feta and the tomatoes, more if preferred
  • fresh chives, a handful, approximately, clipped into small pieces for topping filled phyllo cup


Servings 30
Cooking time 20mins
Adapted from


Step 1

Preheat oven to 350 degrees. On a cookie sheet, bake the Athens brand Mini Fillo Shells according to package directions. Mix olive oil, kosher salt and cracked pepper into separate bowls between diced feta and tomatoes, check seasoning of each and adjust to taste. Stir the balsamic olive oil into the tomatoes. Pour the tomato mixture into the seasoned feta cheese then sprinkle in the chopped oregano. Spoon the tomato feta mixture into the mini fillo shells. Top each filled cup with snipped fresh chives.

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