Make the phyllo cups.

• Preheat the oven to 340°F / 170°C.
• Stack four phyllo sheets and brush a little melted butter over the top. With a sharp knife, cut through all four layers into 4 × 4-inch / 10 × 10 cm squares.
• Pick up one square, dip your finger in the melted butter and gently rub it all over the phyllo.
• Tuck the square into a muffin cup. Repeat with the other three squares from that stack, layering them inside the same cup to create a nest. Turn each layer slightly on the diagonal for ruffled edges.
• Repeat to fill the rest of the muffin tin.
• Bake for 6 to 7 minutes, until golden and crisp. Remove the cups from the tin right away and cool on a rack. Repeat with the remaining phyllo for a total of 24 cups.

Fill The Phyllo Cups

Salmon Cream Cheese & Dill

• Fill phyllo cups with a full tablespoon of cream cheese and top with a small slice of smoked salmon, some chopped dill, and a couple of capers.

  Squeeze some lemon juice and grate a bit of lemon zest on top.

Sweet Potato, Sausage & Spicy Feta

• Toss the sweet potato cubes with olive oil, salt and pepper and roast at 400°F / 200°C for about 30 minutes, until soft. 
• Slice the sausage into ⅓-inch pieces (halve wide ones) and roast for 15 to 20 minutes, until crisp and cooked through: 160°F / 71°C for pork or beef sausage, 165°F / 74°C for chicken or turkey.
• Add a full tablespoon of whipped feta cheese into the phyllo cups and top with a full tablespoon of roasted sweet potatoes and a few sausage pieces.

Prosciutto, Fig, Walnut & Mascarpone

• Fill each phyllo cups with a full tablespoon of mascarpone cheese and top with a slice of prosciutto and a fig slice. Add a walnut and drizzle some honey or a teaspoon of fig jam.

Fava & Caramelized onions

• Fill each phyllo cups with a full tablespoon of the fava dip. Top with a teaspoon of caramelized onions and a few pomegranate seeds.

Tomato, Pesto & Anthotiros cheese

• Fill each phyllo cup with a full tablespoon of anthotiros cheese and top with a couple of roasted tomatoes and a teaspoon of pesto.

Meatball, Tomato & Spicy feta

• Bake the meatballs until cooked through: 160°F / 71°C for beef, pork or lamb, 165°F / 74°C for chicken.
• Fill phyllo cups with spicy feta and top with a meatball and roasted tomatoes.

  Tip. Make the meatballs small enough to fit the phyllo cups. If they are too large, cut them in half.

Gorgonzola dolce & Pomegranate

• Fill phyllo cups with gorgonzola, top with a walnut, pomegranate seeds and a dollop of caramelized onions.

Eggplant, Tomato & Parmesan

• Fill phyllo cups with eggplant cubes, top with tomatoes, and some shaved parmesan.