This post might have affiliate links. For full details please see my disclosure policy.

Inspired by the feta me meli I ate every day when I visited Greece, these feta phyllo cups are absolutely addictive. Think salty feta, sweet-spicy hot honey, and nutty sesame seeds all packaged up in buttery, flaky pastry. Oof, you have no idea how good these are! Even better, they come together in minutes, so they’re amazing for last-minute gatherings. Just pour some ouzo and pretend you’re in Santorini!

A stoneware plate of feta phyllo cups with hot honey next to brown bowls of olives and sesame seeds, glasses of ouzo, and a black bowl of pistachios on a red tiled counter.

When I was in Greece, I made it my personal mission to eat as much feta cheese (and gyro and baklava) as possible. Luckily, when I was staying at the Red Beach in Santorini, there was a 24-hour bakery/deli right down the street from my hotel, which made it easy. You bet I had some midnight baklava every day I was there.

But anyway, back to the feta. One of my favorite dishes I had in Greece was feta me meli, which is feta wrapped in pastry and topped with honey and sesame seeds. For these cups, I wanted to recreate this dish, but in a bite-sized version. And with hot honey, because you know I put it on everything.

The key to this recipe is a block of good feta. The better the feta, the more flavorful and creamy the cheese will taste. If you can, look for feta with the PDO (Protected Designation of Origin) label, which certifies that it’s from Greece. (Just a tip I learned in culinary school!)

This is one of my favorite summer appetizers, but it’s honestly good year-round. And it’s my favorite way to use up feta if I have leftovers from making whipped feta dip or my cucumber watermelon feta skewers.

Where to find phyllo shells

A box and package of phyllo shells on a tan marble counter.

For this recipe, you will need phyllo shells, which are pre-made cups that you can buy in the freezer aisle of the grocery store. You can find them near the puff pastry and frozen pie crusts! Just make sure you’re buying the cups, not the sheets.

Also, when you store the shells, make sure you don’t put anything heavy on top of the boxes! I accidentally did this recently, and half of my shells broke. 😬

How to make the cups

A silver tray of filo shells on a tan marble counter.
Carefully unwrap the pastry shells (they break easily!). Then, line them on a sheet pan.
A silver tray of filo shells filled with cheese on a tan counter.
Place a cube of feta in the center of each shell. Bake at 350°F (177°F) for 10 minutes.
Rows of feta phyllo cups on a silver tray.
Finally, drizzle the cups with hot honey, and add a sprinkle of sesame seeds & pepper flakes.

Heads up that feta doesn’t really melt, so the cheese cubes will hold their shape even in the oven. The cups are ready when the cheese is soft and hot all the way through!

A beige platter of feta phyllo cups next to a glass of ouzo, a brown bowl of sesame seeds, and a black bowl of pistachios on a red tiled counter.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

No ratings yet

Baked Feta Phyllo Cups with Hot Honey

Yield: 30 cups
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Inspired by Greek feta me meli, these feta phyllo cups are the perfect easy party appetizer. These bites have salty feta, sweet-spicy hot honey, and nutty sesame seeds all packaged up in buttery, flaky pastry. Even better, all you need is 5 ingredients and 25 minutes to whip them up. Just pour some ouzo and pretend you're in Santorini!
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 2 1.9-ounce boxes of pre-made phyllo shells (110 grams/30 shells)
  • 8 ounces feta cheese sliced into 1/2-inch cubes (225 grams)
  • 1/3 cup hot honey (110 milliliters)
  • 1 Tablespoon toasted sesame seeds (5 grams)
  • Red pepper flakes for garnish – optional

Equipment

  • Large sheet pan

Instructions 

  • Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper. Gently line the shells side-by-side on the prepared sheet pan.
  • Add 1 feta cheese cube to each shell. Bake for 10-12 minutes, or until the cheese is softened and hot all the way through. (Feta doesn't really melt, so it'll hold its shape even when it's baked.)
  • Use a spatula to transfer the cups to a serving platter. Immediately before serving, drizzle about 1/2 teaspoon of hot honey into each cup. Garnish the cups with toasted sesame seeds and red pepper flakes, if using. Enjoy!

Notes

Look for phyllo shells in the freezer aisle next to the puff pastry and frozen pie crusts.
You will want a block of feta cheese (not crumbles) so you can slice it into cubes. I recommend feta with the PDO (Protected Designation of Origin) label for the best flavor and texture.
These are best right away, because the shells will get soggy if they sit too long.
Feel free to use regular honey if you don’t want these to be spicy.
These cups are also amazing with a sprinkle of finely chopped pistachios on top!
Cuisine: greek
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1cup, Calories: 45kcal, Carbohydrates: 5g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 94mg, Potassium: 8mg, Sugar: 3g, Calcium: 40mg
Did you make this recipe?Tag @sundaytable.co on Instagram!