Description
Perfect for holiday hors d’oeuvres, parties, or grazing boards!
Ingredients
Scale
- 1 box mini phyllo shells (usually 15 per box; buy 2 for 30 cups)
- 1 jar caramelized onions (drained if very liquidy)
- 1 cup cherry tomatoes, diced/sliced in half
- 1/2 cup vegan feta, crumbled (Violife or Follow Your Heart)
- 1 tablespoon olive oil
- Pinch of salt & pepper
- Fresh parsley, finely chopped (for mixing in + garnish)
Instructions
- Preheat your oven to 350°F.
- 2. Prep your filling.
- In a small bowl combine:
-
Spoonfuls of jarred caramelized onions
-
Diced tomatoes
-
Crumbled vegan feta
-
Olive oil
-
Salt & pepper
-
A tablespoon of chopped fresh parsley
- Gently fold everything together so the textures stay intact.
- Fill the phyllo cups.
- Arrange mini shells on a baking sheet.
Spoon 1–2 teaspoons of filling into each one, filling them to the top. - Bake.
- Bake for 10–12 minutes, just until the feta softens and the tomatoes release a little juice. The shells should turn lightly golden on the edge.
- Finish each cup with a pinch of freshly chopped parsley for color and brightness.
- Serve warm or at room temperature.
- Enjoy!
Notes
Chef Tips:
✨ Jarred caramelized onions work beautifully — they give sweetness and depth without the hour-long stovetop commitment.
✨ Parsley keeps the flavor fresh, balancing the richness of the onions and feta.
✨ Make-ahead friendly:
Assemble the filling earlier in the day, refrigerate, then fill and bake right before serving.
✨ Optional boost:
A micro-drizzle of balsamic glaze on top takes these from simple to elegant!