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Mini Filo Cups with Caponata and Feta





Yields
Makes 12



Total Time
30 mins

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.

 

This recipe, and others like it, can be found in the article “17 Delicious Thanksgiving Appetizers That Might Rival the Main Meal.”

 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
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. 

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories59
% Daily Value *
Total Fat 4.9g7%

Saturated Fat 2.2g12%
Cholesterol 9mg3%
Sodium 71mg4%
Total Carbohydrate 3.1g2%

Dietary Fiber 0.6g3%
Protein 0.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.