YieldsMakes 12
AuthorMaren Ellingboe King

Using store-bought caponata, a sweet-and-sour Sicilian eggplant relish, makes creating this smoky appetizer a breeze. While you can buy pre-made filo cups, baking them yourself adds flavor and only takes about 10 minutes. You’ll need a mini muffin pan.

How to Make It

Step 1
1

Preheat oven to 350°. Lay one sheet filo dough on a work surface and brush generously with melted butter. Lay another sheet on top, brush with butter, and repeat with remaining sheets.

Step 2
2

Using a pizza cutter or very sharp knife, cut dough into 12 equal rectangles. Place each in the well of a mini muffin pan, gently pressing into the bottom and sides.

Step 3
3

Bake filo cups until golden brown, 8 to 9 minutes. Let cool on a cooling rack, then remove each filo cup from pan.

Step 4
4

Fill filo cups evenly with caponata. Sprinkle with feta cheese, pine nuts, and parsley and serve immediately. 

Ingredients

 3 sheets (14 by 18 in.) frozen filo dough, thawed
 3 tablespoons unsalted butter, melted
 1/2 of a 7.5 oz. jar caponata*
 2 tablespoons crumbled feta cheese
 1 tablespoon toasted pine nuts
 1 tablespoon chopped flat-leaf parsley

Directions

Step 1
1

Preheat oven to 350°. Lay one sheet filo dough on a work surface and brush generously with melted butter. Lay another sheet on top, brush with butter, and repeat with remaining sheets.

Step 2
2

Using a pizza cutter or very sharp knife, cut dough into 12 equal rectangles. Place each in the well of a mini muffin pan, gently pressing into the bottom and sides.

Step 3
3

Bake filo cups until golden brown, 8 to 9 minutes. Let cool on a cooling rack, then remove each filo cup from pan.

Step 4
4

Fill filo cups evenly with caponata. Sprinkle with feta cheese, pine nuts, and parsley and serve immediately. 

Mini Filo Cups with Caponata and Feta