Summer Fillo Cups


makes 8

  • 6 sheets of Antoniou fillo pastry
  • 50 grams melted butter
  • muffin pan

Savoury Filling Suggestions

Prawn cocktail - baby cos lettuce leaves, fresh prawns and marie rose sauce

Greek - crumbled feta, heirloom cherry tomatoes, olive oil and parsley

Chicken Salad - leftover roast chicken, walnuts, celery and mayonnaise


Preheat your oven to 190 deg C and brush the melted butter liberally over the muffin tin.

Lay out the fillo on a clean bench widthways-the longer end facing you. Cut in half and then proceed to cut each half into 4 even quarters.

Lay a sheet into the muffin pan, pressing lightly so it fits and brush with butter. Layer another sheet of fillo on top and repeat this process for each muffin hole (each muffin hole will take 6 sheets total).

Cook in the oven for 10-12 mins until golden and crispy.

Fill each fillo cup with your desired filling.

Recipe, styling and photography by Souvlaki for the Soul