A Grateful Meal

Whipped Feta Phyllo Cups with Pomegranate

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Whipped Feta Phyllo Cups with Pomegranate
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Overview of phyllo cups stuffed with whipped feta with pomegranate seeds and rosemary sprigs
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I love holiday parties with all the little appetizers and small bites. You know the ones with mini meatballs, pigs in a blanket, Christmas cookies, and baked brie – all the favorites. Don’t get me wrong; I love all of those things, and I especially love the baked brie. This year, I’m craving something slightly different, like these Whipped Feta Phyllo Cups with Pomegranate. They’re super festive with the green and red from the rosemary and pomegranates and, most importantly, super simple. They travel well and taste just as good at room temp, which is perfect for party season. Salty, creamy feta dip baked into crispy phyllo shells, topped with sweet honey, and tart pomegranate seeds – you can’t go wrong.

Close up of whipped feta in phyllo cups with pomegranate seeds

You may remember from my Tomato Bruschetta with Whipped Feta Pesto that I love me some whipped feta. If you’re ever in Charleston, you have to stop into Butcher and Bee and order their whipped feta with fermented honey. You won’t be sorry. After having their version, it’s given me a small obsession with whipped feta. (Although, disclaimer: theirs is better. Not much, but still.) 

Close up of a bitten phyllo cup stuffed with whipped feta and pomegranate seeds

Whipped feta is a crowd-pleaser. If you bring this recipe to a holiday party, you will not only be original but also the hit of the party. I once went to a holiday party that had no less than three different types of mini meatballs and two versions of pigs in a blanket. To say it was a little boring was an understatement. Thank goodness for the good company. It’s time to switch it up, and I’ve got your back with this one.

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Whipped Feta Phyllo Cups with Pomegranate

Overview of phyllo cups stuffed with whipped feta with pomegranate seeds and rosemary sprigs
Scale

Ingredients

  • 1 tbsp. rosemary, minced
  • 1 small garlic clove (or half of a large), minced very finely or grated 
  • 2 tbsp. honey, plus more for drizzling
  • salt and pepper to taste
  • 8 oz. feta cheese, crumbled
  • 4 oz. cream cheese (half of a block), softened
  • 30 phyllo cups (two boxes of these)
  • Pomegranate seeds, for topping

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. 
  2. Add rosemary, garlic, honey, salt, pepper, feta, and cream cheese in a food processor. Pulse until fully combined, and feta mixture has a whipped consistency.
  3. Place phyllo cups on baking sheet and add about 1 heaping teaspoon of the feta mixture to each cup. Bake cups for 12-14 minutes until starting to brown on top. 
  4. Allow cups to cool, drizzle with extra honey, and top with pomegranate seeds.