Whipped Feta Phyllo Cups with Pomegranate

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.

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.) 

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.

Print