If you’re a fan of bold flavors and delightful textures, then you’re in for a treat! These Baked Halloumi and Sundried Tomato Phyllo Cups are the ultimate fusion of Mediterranean deliciousness. Imagine crispy, flaky phyllo dough cups filled with gooey, salty halloumi cheese and bursts of tangy sundried tomatoes – it’s a flavor explosion in every bite!
These irresistible cups are perfect for any occasion, from casual get-togethers to fancy dinner parties. They’re easy to make yet incredibly impressive, ensuring you’ll be the star of the show. Plus, they’re vegetarian-friendly, so everyone can indulge in this delectable delight.
Ingredients:
- 8 oz halloumi cheese, cut into small cubes
- 1 cup sundried tomatoes, chopped
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 10-12 sheets phyllo dough, thawed according to package instructions
- 1/4 cup melted butter or olive oil, for brushing
Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the cubed halloumi, sundried tomatoes, olive oil, minced garlic, oregano, red pepper flakes (if using), salt, and black pepper. Mix well, ensuring the halloumi and tomatoes are evenly coated with the seasonings.
- Prepare a muffin tin by lightly greasing it with non-stick cooking spray or olive oil.
- Unroll the phyllo dough sheets and cover them with a damp kitchen towel to prevent them from drying out.
- Take one sheet of phyllo dough and lightly brush it with melted butter or olive oil. Place another sheet on top and brush it with butter/oil as well.
- Cut the double-layered phyllo dough into quarters, creating four equal squares.
- Gently press each square into a muffin cup, creating a cup shape. Repeat this process with the remaining phyllo dough squares until all muffin cups are lined.
- Divide the halloumi and sundried tomato mixture evenly among the phyllo cups.
- Bake for 15-20 minutes, or until the phyllo cups are golden brown and crispy.
- Remove from the oven and let cool slightly before serving.
Serve these Baked Halloumi and Sundried Tomato Phyllo Cups warm, and prepare to be amazed by the perfect balance of crunchiness, saltiness, and tanginess in every bite. They’re sure to become a new favorite, whether you’re enjoying them as an appetizer or a light main course.
