Whipped Feta Phyllo Cups with Pomegranate

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


  • 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


  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.