Mini Filo Cups with Caponata and Feta
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.
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