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Loaded Olive Tapenade Phyllo Cups
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Course Appetizer
Cuisine Mediterranean
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowl

Ingredients
  

  • 12 pre-made phyllo cups
  • 1 cup mixed pitted olives, finely chopped
  • 2 tablespoons capers, drained and chopped
  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with the phyllo cups.
  • In a mixing bowl, combine the chopped olives, capers, minced garlic, olive oil, and oregano. Stir until the mixture is evenly coated.
  • Spoon the olive tapenade into each phyllo cup, filling them generously but not overflowing.
  • Sprinkle the crumbled feta cheese over the filled cups, then top with the chopped parsley.
  • Bake for 6 to 8 minutes until the cups are warmed through and the feta softens slightly. Serve right away.

Notes

Make the tapenade mixture up to a day ahead and store it in the fridge so the flavors have time to blend. Warm the filled cups just before serving to keep the shells crisp. A few extra capers stirred into the tapenade will boost the salt level if you prefer a stronger bite.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Baking sheet, Mixing bowl