22 Delicious Mini Phyllo Shells Recipes Easy to Make

Are you ready to transform your appetizer game with minimal effort? These 22 delicious mini phyllo shells recipes are not only easy to make but also perfect for any occasion, from cozy family gatherings to elegant parties. Whether you’re craving something sweet or savory, our roundup has got you covered. Dive in and discover how these bite-sized wonders can bring big flavors to your table!

Spinach and Feta Stuffed Mini Phyllo Shells

Mmm, you’re going to love these Spinach and Feta Stuffed Mini Phyllo Shells. They’re the perfect bite-sized appetizer that’s both easy to make and irresistibly delicious.

Ingredients

• For the filling:
  • 1 cup frozen spinach, thawed and drained
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup cream cheese, softened
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the shells:
  • 15 mini phyllo shells

Instructions

1. Preheat your oven to 350°F (175°C). This ensures the shells crisp up perfectly.
2. In a mixing bowl, combine the spinach, feta cheese, cream cheese, garlic, olive oil, salt, and pepper. Mix until well combined. Tip: Squeeze out as much water from the spinach as possible to avoid soggy shells.
3. Spoon the mixture into each phyllo shell, filling them just to the top. Tip: Don’t overfill; the mixture will expand slightly as it bakes.
4. Place the filled shells on a baking sheet and bake for 10-12 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 10 minutes to prevent burning.
5. Remove from the oven and let cool for a minute before serving.

Golden and crispy on the outside with a creamy, flavorful filling inside, these mini shells are a crowd-pleaser. Try serving them on a platter with a drizzle of balsamic glaze for an extra touch of elegance.

Mini Phyllo Shells with Smoked Salmon and Cream Cheese

Very few appetizers strike the perfect balance between elegance and ease like these mini phyllo shells. You’ll love how the creamy filling pairs with the smoky salmon, all nestled in a crispy, buttery shell.

Ingredients

• For the shells:
  • 15 mini phyllo shells (1 package)
• For the filling:
  • 4 oz smoked salmon, finely chopped
  • 4 oz cream cheese, softened
  • 1 tbsp fresh dill, chopped
  • 1 tsp lemon zest
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F to warm the phyllo shells if desired, though they’re also great at room temperature.
2. In a medium bowl, mix the softened cream cheese, chopped smoked salmon, fresh dill, lemon zest, and black pepper until well combined. Tip: Letting the cream cheese soften at room temperature makes mixing easier.
3. Spoon the filling into each phyllo shell, filling them just to the top. Tip: A small spoon or piping bag can make this step cleaner and quicker.
4. If you warmed the shells, bake them for 5 minutes just to take the chill off. Otherwise, they’re ready to serve immediately. Tip: For an extra touch, garnish with a small sprig of dill or a sprinkle of lemon zest before serving.

These bites offer a delightful contrast between the crisp phyllo and the smooth, savory filling. Try serving them on a platter with thinly sliced cucumbers for a refreshing crunch alongside.

Greek Salad Mini Phyllo Cups

So, you’re looking for a bite-sized appetizer that’s both refreshing and easy to make? These Greek Salad Mini Phyllo Cups are your answer. Perfect for summer gatherings or a light snack, they’re packed with crisp veggies and creamy feta.

Ingredients

• For the phyllo cups:
  • 1 package (15 count) mini phyllo shells
• For the salad:
  • 1 cup diced cucumber
  • 1 cup diced cherry tomatoes
  • 1/4 cup diced red onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced Kalamata olives
• For the dressing:
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Arrange the mini phyllo shells on a baking sheet and bake for 5 minutes to crisp them up. Let them cool.
2. In a large bowl, combine the cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until well combined.
4. Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
5. Spoon the salad mixture into the cooled phyllo cups, filling them to the top.
6. Serve immediately or refrigerate for up to an hour before serving to let the flavors meld together.

Mmm, these mini cups are a burst of freshness with every bite. The crisp phyllo contrasts beautifully with the juicy salad, making them irresistible. Try garnishing with a sprinkle of extra oregano for an aromatic touch.

Mini Phyllo Shells with Crab and Avocado

Hey, you’re going to love these Mini Phyllo Shells with Crab and Avocado. They’re the perfect bite-sized appetizers that are as easy to make as they are delicious.

Ingredients

• For the filling:
  • 1 cup lump crab meat, drained
  • 1 ripe avocado, diced
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the shells:
  • 15 mini phyllo shells
• For garnish:
  • 1 tbsp fresh chives, chopped

Instructions

1. Preheat your oven to 350°F to warm the phyllo shells.
2. Place the mini phyllo shells on a baking sheet and warm them in the oven for 5 minutes. Tip: This step makes them extra crispy.
3. In a medium bowl, gently mix the crab meat, diced avocado, mayonnaise, lemon juice, salt, and black pepper until combined. Tip: Be careful not to overmix to keep the avocado chunks intact.
4. Remove the shells from the oven and let them cool for 2 minutes.
5. Spoon the crab and avocado mixture evenly into the warmed phyllo shells.
6. Garnish each filled shell with chopped chives. Tip: For an extra pop of color, add a small slice of avocado on top.

Bite into these mini delights and enjoy the creamy avocado paired with the sweet crab meat, all nestled in a crispy phyllo shell. They’re perfect for passing around at your next gathering or enjoying as a fancy snack.

Chocolate Mousse Filled Mini Phyllo Shells

Very few desserts strike the perfect balance between elegance and ease quite like these Chocolate Mousse Filled Mini Phyllo Shells. You’ll love how they’re bite-sized, bursting with rich flavor, and surprisingly simple to whip up for any occasion.

Ingredients

• For the chocolate mousse:
  • 1 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract
• For assembly:
  • 15 mini phyllo shells
  • Fresh berries for garnish

Instructions

1. Place the chocolate chips in a heatproof bowl. Microwave in 30-second intervals, stirring in between, until fully melted. Set aside to cool slightly.
2. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 10 minutes before whipping for best results.
3. Gently fold the melted chocolate into the whipped cream until no streaks remain. Be careful not to overmix to keep the mousse light and airy.
4. Spoon or pipe the chocolate mousse into each mini phyllo shell. Tip: For a neater appearance, use a piping bag with a star tip.
5. Refrigerate the filled shells for at least 30 minutes to set. Tip: Cover loosely with plastic wrap to prevent the shells from drying out.
6. Garnish with fresh berries just before serving to add a pop of color and freshness.

How delightful these mini treats are, with their crisp phyllo shells giving way to the creamy, dreamy chocolate mousse inside. Serve them on a platter for a party or pack a few in a lunchbox for a sweet surprise.

Mini Phyllo Shells with Brie and Raspberry Jam

Looking for a quick, elegant appetizer that’ll wow your guests? These mini phyllo shells with brie and raspberry jam are your go-to. They’re effortlessly chic and deliciously simple.

Ingredients

• For the filling:
  • 15 mini phyllo shells
  • 4 oz brie cheese, cut into 15 small pieces
  • 3 tbsp raspberry jam

Instructions

1. Preheat your oven to 350°F. This ensures the phyllo shells crisp up perfectly.
2. Place the mini phyllo shells on a baking sheet. Tip: Space them out evenly for even heating.
3. Add a small piece of brie cheese into each shell. Tip: Remove the rind for a smoother melt.
4. Top each piece of brie with ½ tsp of raspberry jam. The sweet and savory combo is key.
5. Bake for 10 minutes, or until the brie is melted and the edges of the phyllo shells are golden. Tip: Watch closely after 8 minutes to prevent burning.
6. Remove from the oven and let cool for 2 minutes before serving. They’re best enjoyed warm.

Enjoy the contrast of the crispy phyllo, creamy brie, and sweet jam. Serve them on a decorative platter for an extra touch of elegance at your next gathering.

Buffalo Chicken Mini Phyllo Cups

Buffalo chicken mini phyllo cups are the perfect bite-sized appetizer for your next gathering. You’ll love the spicy kick paired with the crispy, buttery shells.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo sauce
  • 1/4 cup ranch dressing
  • 1/2 cup cheddar cheese, shredded
• For the cups:
  • 15 mini phyllo cups
• For garnish:
  • 1/4 cup green onions, chopped

Instructions

1. Preheat your oven to 350°F to warm the phyllo cups slightly before filling.
2. In a medium bowl, mix the shredded chicken with buffalo sauce and ranch dressing until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before assembling.
3. Spoon the chicken mixture evenly into each phyllo cup, filling them just to the top.
4. Sprinkle shredded cheddar cheese over the top of each filled cup. Tip: For a golden finish, broil for the last 2 minutes of baking.
5. Place the filled cups on a baking sheet and bake for 10 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for 2 minutes before garnishing with chopped green onions. Tip: Letting them cool slightly prevents the cups from becoming too soggy.

Crispy, spicy, and utterly addictive, these mini cups are sure to be a hit. Serve them with extra ranch or blue cheese dressing on the side for dipping.

Mini Phyllo Shells with Goat Cheese and Honey

You’re going to love these mini phyllo shells with goat cheese and honey. They’re the perfect bite-sized treat for any occasion, combining creamy, tangy, and sweet flavors in one delicious package.

Ingredients

• For the filling:
  • 1 cup goat cheese, softened
  • 2 tbsp honey
  • 1/4 tsp black pepper
• For the shells:
  • 15 mini phyllo shells
• For garnish:
  • 1 tbsp honey, for drizzling
  • 1/4 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) to warm the phyllo shells if desired, though they can also be used at room temperature.
2. In a small bowl, mix the softened goat cheese, 2 tbsp of honey, and black pepper until well combined. Tip: Let the goat cheese sit out for about 30 minutes to soften for easier mixing.
3. Spoon the goat cheese mixture into each phyllo shell, filling them just to the top. Tip: Use a small spoon or a piping bag for neat filling.
4. Place the filled shells on a baking sheet and warm in the oven for 5 minutes if you prefer them slightly toasted. Tip: Watch closely to prevent over-browning.
5. Remove from the oven and let cool for a minute before drizzling with the remaining honey and sprinkling with chopped walnuts.

These mini treats offer a delightful contrast between the crispy phyllo and the creamy filling. Try serving them on a platter with a variety of toppings for guests to customize their own.

Pesto and Tomato Mini Phyllo Shells

Ready to whip up something that’s as easy to make as it is delicious? These pesto and tomato mini phyllo shells are the perfect bite-sized appetizers for any occasion, combining crispy shells with the fresh flavors of summer.

Ingredients

• For the filling:
  • 1/2 cup basil pesto
  • 1 cup cherry tomatoes, diced
  • 1/4 cup grated Parmesan cheese
• For the shells:
  • 15 mini phyllo shells

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for baking the shells.
2. Place the mini phyllo shells on a baking sheet, spacing them about an inch apart to ensure even heating.
3. Spoon about 1 teaspoon of basil pesto into each phyllo shell, spreading it evenly across the bottom.
4. Top the pesto with diced cherry tomatoes, dividing them evenly among the shells.
5. Sprinkle grated Parmesan cheese over the tomatoes in each shell for a cheesy finish.
6. Bake in the preheated oven for 5-7 minutes, or until the edges of the shells are golden and the cheese is melted.
7. Let the shells cool for a minute before serving to avoid burning your mouth.

How these mini phyllo shells turn out is nothing short of magical—crispy, cheesy, and bursting with fresh flavors. Try serving them on a platter garnished with fresh basil leaves for an extra touch of elegance.

Mini Phyllo Shells with Lemon Curd and Berries

Delightful little bites that are as easy to make as they are to devour, these mini phyllo shells filled with lemon curd and topped with fresh berries are the perfect treat for any occasion. You’ll love how the tangy lemon curd pairs with the sweet berries, all nestled in a crispy, buttery shell.

Ingredients

• For the filling:
  • 1 cup lemon curd
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
• For the shells:
  • 15 mini phyllo shells

Instructions

1. Preheat your oven to 350°F to warm the phyllo shells if they’re not already crispy.
2. Place the mini phyllo shells on a baking sheet and warm them in the oven for 5 minutes. Tip: This step ensures they’re extra crispy.
3. Remove the shells from the oven and let them cool for a few minutes.
4. Fill each shell with about 1 tablespoon of lemon curd. Tip: Use a small spoon or piping bag for neat filling.
5. Top each filled shell with a few berries, pressing them gently into the curd. Tip: Mixing different berries adds color and flavor variety.

With their crisp shell, creamy lemon curd, and juicy berries, these mini treats are a burst of flavor in every bite. Serve them on a platter for a stunning visual effect at your next gathering.

Mini Phyllo Shells with Tuna Salad

Just when you thought tuna salad couldn’t get any better, these mini phyllo shells come along to prove you wrong. They’re the perfect bite-sized treat for your next gathering or a fancy snack for yourself.

Ingredients

• For the tuna salad:
  • 2 cans (5 oz each) tuna in water, drained
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • Salt and pepper to taste
• For assembling:
  • 15 mini phyllo shells (1.9 oz package)
  • 1 tbsp chopped fresh dill (optional for garnish)

Instructions

1. Preheat your oven to 350°F to warm the phyllo shells if desired, though it’s not necessary.
2. In a medium bowl, combine the drained tuna, mayonnaise, lemon juice, celery, and red onion. Mix well until all ingredients are evenly distributed.
3. Season the tuna salad with salt and pepper to your liking. Remember, you can always add more, so start with a little.
4. If warming the phyllo shells, place them on a baking sheet and heat in the preheated oven for about 5 minutes, just until they’re slightly crispy.
5. Using a small spoon, fill each phyllo shell with the tuna salad mixture. Don’t overfill; the shells are delicate.
6. Garnish each filled shell with a sprinkle of fresh dill for an extra pop of flavor and color.

Crunchy, creamy, and bursting with flavor, these mini phyllo shells with tuna salad are a hit. Try serving them on a platter with lemon wedges for a zesty twist.

Mini Phyllo Shells with Mushroom and Gruyere

Feeling like impressing your guests with something fancy yet easy? These mini phyllo shells with mushroom and Gruyere are your go-to appetizer, combining crispy shells with a rich, cheesy filling.

Ingredients

• For the filling:
  • 1 tbsp olive oil
  • 1 cup finely chopped mushrooms
  • 1/2 cup grated Gruyere cheese
  • 1/4 cup heavy cream
  • Salt to taste
• For the shells:
  • 15 mini phyllo shells

Instructions

1. Preheat your oven to 350°F to get it ready for baking the shells.
2. Heat olive oil in a pan over medium heat. Add the mushrooms and sauté until they’re soft and golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they cook evenly.
3. Lower the heat and stir in the heavy cream and Gruyere cheese until the cheese melts and the mixture is smooth. Tip: Keep the heat low to prevent the cheese from separating.
4. Season the filling with salt to taste, then remove from heat.
5. Arrange the phyllo shells on a baking sheet. Spoon the mushroom and Gruyere mixture into each shell, filling them just to the top. Tip: Use a small spoon for less mess and more precision.
6. Bake in the preheated oven for 10 minutes, or until the edges of the phyllo shells are golden brown.

The shells come out crispy and flaky, with a creamy, umami-packed center. Try serving them on a platter garnished with fresh thyme for an extra touch of elegance.

Mini Phyllo Shells with Egg Salad

Unbelievably easy and irresistibly tasty, these mini phyllo shells with egg salad are your next go-to appetizer. You’ll love how the creamy egg salad pairs perfectly with the crispy shells.

Ingredients

• For the egg salad:
• 6 large eggs
• 1/4 cup mayonnaise
• 1 tbsp mustard
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp chopped chives
• For assembling:
• 15 mini phyllo shells
• Paprika for garnish

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch.
2. Bring the water to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
3. Drain the eggs and cool them in ice water for 5 minutes to stop the cooking process.
4. Peel the eggs and chop them finely.
5. In a medium bowl, mix the chopped eggs, mayonnaise, mustard, salt, pepper, and chives until well combined.
6. Spoon the egg salad into the mini phyllo shells, filling them just to the top.
7. Sprinkle a pinch of paprika over each filled shell for a pop of color and flavor.
8. Serve immediately or chill in the refrigerator for up to 2 hours before serving.

Kick back and enjoy the contrast of the creamy egg salad against the crisp phyllo shells. These bites are perfect for picnics or as a fancy touch to your brunch spread.

Mini Phyllo Shells with Peanut Butter and Banana

Perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen, these mini phyllo shells with peanut butter and banana are a game-changer. They’re easy to make, delicious, and just the right size for a quick snack or dessert.

Ingredients

• For the filling:
  • 1/2 cup creamy peanut butter
  • 2 ripe bananas, sliced into small pieces
• For the topping:
  • 1 tbsp honey
  • 1/4 tsp cinnamon
• For the shells:
  • 15 mini phyllo shells

Instructions

1. Preheat your oven to 350°F to warm the phyllo shells slightly, about 5 minutes. This makes them extra crispy.
2. Remove the shells from the oven and let them cool for a minute. Tip: Don’t skip the cooling step to prevent the peanut butter from melting too much.
3. Fill each shell with about 1 teaspoon of peanut butter. Smooth it out with the back of a spoon.
4. Place 2-3 banana slices on top of the peanut butter in each shell. Tip: For even distribution, alternate the direction of the banana slices.
5. Drizzle honey lightly over the filled shells. A little goes a long way!
6. Sprinkle a pinch of cinnamon over the top for a warm, spicy note. Tip: Use a fine mesh strainer to dust the cinnamon evenly.

Light and crispy with a creamy, sweet center, these mini treats are perfect for parties or a cozy night in. Try serving them with a dollop of whipped cream for an extra indulgent twist.

Mini Phyllo Shells with Chicken Curry

Just imagine biting into a crispy, buttery phyllo shell filled with creamy, spicy chicken curry—it’s a flavor explosion in every bite! Perfect for parties or a fancy snack, these mini delights are surprisingly easy to make.

Ingredients

• For the chicken curry filling:
  • 1 cup cooked chicken, shredded
  • 1/2 cup heavy cream
  • 2 tbsp curry powder
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • Salt to taste
• For assembling:
  • 15 mini phyllo shells
  • Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F to warm the phyllo shells later.
2. Heat olive oil in a pan over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in the curry powder and cook for another minute to release its flavors.
4. Add the shredded chicken and heavy cream to the pan. Mix well and let it simmer for 5 minutes until the mixture thickens. Tip: If the curry seems too thick, add a splash of water to loosen it.
5. Season with salt to taste, then remove from heat.
6. Place the phyllo shells on a baking sheet and warm them in the oven for 3 minutes. Tip: This step ensures they’re extra crispy.
7. Fill each shell with the chicken curry mixture, using a small spoon for neatness.
8. Garnish with chopped cilantro before serving. Tip: For an extra kick, sprinkle a little more curry powder on top.

The contrast between the crunchy phyllo and the creamy curry is simply irresistible. Serve these on a platter with a side of mango chutney for dipping, and watch them disappear!

Mini Phyllo Shells with Apple and Cinnamon

Delight in the simplicity and warmth of these Mini Phyllo Shells with Apple and Cinnamon, perfect for those cozy mornings or as a sweet treat any time of day. You’ll love how the flaky phyllo pairs with the soft, spiced apple filling.

Ingredients

• For the filling:
  • 2 medium apples, peeled and finely diced
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp unsalted butter
• For the shells:
  • 15 mini phyllo shells (1.9 oz package)
• For topping (optional):
  • Whipped cream or vanilla ice cream

Instructions

1. Preheat your oven to 350°F (175°C) to warm the phyllo shells.
2. In a medium skillet over medium heat, melt the butter. Add the diced apples, sugar, and cinnamon. Cook for about 5 minutes, stirring occasionally, until the apples are soft but not mushy. Tip: For a deeper flavor, let the apples caramelize slightly.
3. Place the phyllo shells on a baking sheet. Evenly distribute the apple mixture among the shells. Tip: Don’t overfill to keep them from getting soggy.
4. Bake for 5 minutes, just until the shells are crisp and the filling is warm. Tip: Watch closely to prevent burning.
5. Serve warm, topped with whipped cream or a scoop of vanilla ice cream if desired.

Just imagine biting into these mini delights—the crunch of the phyllo against the tender, cinnamon-kissed apples is pure bliss. They’re fantastic for brunch or as a handheld dessert at your next gathering.

Mini Phyllo Shells with Shrimp and Cocktail Sauce

So, you’re looking for a quick, impressive appetizer that’ll wow your guests without keeping you in the kitchen all day? These mini phyllo shells with shrimp and cocktail sauce are your answer.

Ingredients

• For the shrimp:
  • 1 lb small shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the cocktail sauce:
  • 1 cup ketchup
  • 2 tbsp prepared horseradish
  • 1 tbsp lemon juice
  • 1/2 tsp Worcestershire sauce
• For assembly:
  • 15 mini phyllo shells
  • Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F. Arrange the mini phyllo shells on a baking sheet and bake for 5 minutes to crisp them up. Tip: Keep an eye on them to prevent over-browning.
2. While the shells are baking, heat olive oil in a skillet over medium-high heat. Add the shrimp, salt, and pepper. Cook for 2-3 minutes until the shrimp are pink and opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. In a small bowl, mix together the ketchup, horseradish, lemon juice, and Worcestershire sauce to make the cocktail sauce. Tip: Adjust the horseradish to your liking for more or less spice.
4. Once the shells are crisp and the shrimp are cooked, let the shrimp cool slightly before chopping into bite-sized pieces.
5. Fill each phyllo shell with a teaspoon of cocktail sauce, then top with chopped shrimp.
6. Garnish with chopped parsley for a fresh, colorful finish.

Mmm, these bites are a perfect mix of crispy, creamy, and spicy. Serve them on a platter with extra cocktail sauce on the side for dipping, or pair with a crisp white wine for an extra touch of elegance.

Mini Phyllo Shells with Hummus and Olives

Craving a quick, elegant appetizer that’s sure to impress? These mini phyllo shells filled with creamy hummus and topped with briny olives are just the ticket. You’ll love how easy they are to throw together for any occasion.

Ingredients

• For the filling:
  • 1 cup store-bought hummus
  • 1/4 cup pitted kalamata olives, finely chopped
• For the shells:
  • 15 mini phyllo dough shells (1 package)

Instructions

1. Preheat your oven to 350°F to warm the phyllo shells, if desired, for a crispier texture.
2. While the oven heats, spoon 1 teaspoon of hummus into each phyllo shell, filling them just below the rim.
3. Top each hummus-filled shell with a pinch of chopped olives, gently pressing them into the hummus so they stick.
4. If warming, place the filled shells on a baking sheet and bake for 5 minutes, or until the edges of the shells are golden and crisp.
5. Let cool for a minute before serving to avoid burning your fingers.

Out of the oven, these bites are a delightful mix of creamy, crunchy, and salty. Try serving them on a platter garnished with fresh parsley for a pop of color.

Mini Phyllo Shells with Blue Cheese and Pear

Wow, you’re going to love these Mini Phyllo Shells with Blue Cheese and Pear. They’re the perfect blend of sweet and savory, and they’re incredibly easy to make for any occasion.

Ingredients

• For the filling:
  • 1 cup diced pear
  • 1/2 cup crumbled blue cheese
  • 2 tbsp honey
• For the shells:
  • 15 mini phyllo shells

Instructions

1. Preheat your oven to 350°F to warm the phyllo shells slightly, about 5 minutes. Tip: This helps to crisp them up a bit more.
2. While the shells are warming, mix the diced pear, crumbled blue cheese, and honey in a small bowl. Tip: For a smoother texture, you can lightly mash the pears.
3. Remove the shells from the oven and carefully fill each one with the pear and blue cheese mixture. Tip: A small spoon or melon baller works great for this.
4. Return the filled shells to the oven and bake for another 10 minutes, or until the cheese is slightly melted and the edges of the shells are golden brown.

Unbelievable how these tiny bites pack such a punch of flavor! The creamy blue cheese pairs perfectly with the sweet pear and honey, all nestled in a crispy phyllo shell. Try serving them on a platter with a drizzle of balsamic glaze for an extra touch of elegance.

Mini Phyllo Shells with Pumpkin Pie Filling

Now, who doesn’t love a bite-sized treat that packs all the flavors of fall? These mini phyllo shells with pumpkin pie filling are your go-to for a quick, delicious dessert that impresses every time.

Ingredients

• For the filling:
  • 1 cup canned pumpkin puree
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 1 large egg
• For the assembly:
  • 15 mini phyllo shells
  • Whipped cream, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your shells crisp up perfectly.
2. In a medium bowl, whisk together the pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, vanilla extract, and egg until smooth. Tip: For extra smooth filling, use a hand mixer.
3. Arrange the mini phyllo shells on a baking sheet. Spoon the pumpkin mixture into each shell, filling them just to the top. Tip: Don’t overfill to avoid spills.
4. Bake for 12-15 minutes, or until the filling is set. You’ll know it’s ready when the edges of the shells are golden brown.
5. Let cool for 5 minutes before serving. Garnish with a dollop of whipped cream for that extra touch.

Absolutely delightful, these mini treats offer a creamy, spiced pumpkin flavor encased in a crispy shell. Try drizzling with caramel or a sprinkle of cinnamon for an extra flavor boost.

Mini Phyllo Shells with Ricotta and Fig

Very few things beat the combination of creamy ricotta and sweet figs, especially when they’re nestled in crispy mini phyllo shells. You’re going to love how easy these are to make, and they’re perfect for impressing guests or treating yourself.

Ingredients

• For the filling:
  • 1 cup ricotta cheese
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
• For the topping:
  • 4 fresh figs, thinly sliced
  • 1 tbsp balsamic glaze
  • 1/4 cup chopped walnuts
• For the shells:
  • 15 mini phyllo shells

Instructions

1. Preheat your oven to 350°F (175°C) to warm the phyllo shells if desired for extra crispiness.
2. In a medium bowl, mix the ricotta cheese, honey, and vanilla extract until smooth. Tip: For a lighter texture, whip the ricotta with a hand mixer for 30 seconds.
3. Spoon the ricotta mixture into each phyllo shell, filling them just below the rim. Tip: Use a small spoon or piping bag for neat filling.
4. Top each filled shell with a slice of fig, a drizzle of balsamic glaze, and a sprinkle of chopped walnuts. Tip: For an extra touch of sweetness, lightly toast the walnuts before chopping.
5. Serve immediately or chill in the refrigerator for up to an hour before serving for a firmer texture.

Absolutely delightful, these mini phyllo shells offer a perfect balance of textures—creamy, crunchy, and slightly chewy from the figs. Try serving them on a platter drizzled with extra honey for a stunning presentation.

Mini Phyllo Shells with Caramelized Onions and Gorgonzola

Hey, you’re going to love these bite-sized treats that are perfect for any gathering. Mini Phyllo Shells with Caramelized Onions and Gorgonzola are a savory delight that combines sweet onions with tangy cheese in a crispy shell.

Ingredients

• For the caramelized onions:
  • 2 large onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1/2 tsp salt
• For the filling:
  • 1/2 cup crumbled Gorgonzola cheese
  • 1 package (15 count) mini phyllo shells

Instructions

1. Heat a large skillet over medium-low heat. Add the butter and olive oil, letting the butter melt completely.
2. Add the sliced onions to the skillet, stirring to coat them in the butter and oil. Sprinkle with sugar and salt.
3. Cook the onions slowly, stirring occasionally, for about 40 minutes or until they are deeply golden and caramelized. Tip: Lower the heat if they start to brown too quickly.
4. Preheat your oven to 350°F (175°C). Arrange the mini phyllo shells on a baking sheet.
5. Spoon a small amount of caramelized onions into each phyllo shell. Top with crumbled Gorgonzola cheese.
6. Bake in the preheated oven for 5-7 minutes, or until the cheese is slightly melted and the shells are crisp. Tip: Watch closely to prevent the shells from overbrowning.
7. Let cool for a minute before serving. Tip: These are best served warm to enjoy the contrast between the crispy shell and the soft, flavorful filling.

Vibrant in flavor, these mini phyllo shells offer a perfect balance of sweet and savory. Try garnishing with a drizzle of balsamic glaze for an extra touch of elegance.

Conclusion

Unleash your culinary creativity with these 22 easy-to-make mini phyllo shells recipes, perfect for any occasion! Whether you’re hosting a party or simply treating yourself, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop us a comment below. Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!