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Recipe: Sundried Tomatoes & Goat Cheese in Phyllo Shells

Sundried Tomatoes & Goat Cheese in Phyllo Shells 

Sundried Tomatoes & Goat Cheese in Phyllo Shells 

Imported from my former food blog.

During the holidays, with everyone being short on time, we all want easy, yet delicious recipes to help continue the Christmas spirit.  If that’s what you’re after, I’ve got your easy and delicious recipe right here, plus, it looks absolutely gorgeous!  These fall into the “so-easy-to-make-I’m-almost-embarrassed-to-call-it-a-recipe” category.

I’d never even heard of Phyllo (fillo) prior to meeting my Mother-in-Law, Donna.  Donna used to provide the catering for The Washington National Cathedral’s weekly Tour & Tea Program.   I would often help prepare the order and amidst the delicate sandwiches and desserts were mini Phyllo shells filled with savory chicken salad.  Since then, I’ve always wanted to use the shells for a recipe and finally decided to try it when I wanted to use up the goat cheese in the fridge I’d bought a bit ago.

Phyllo Cups
The beauty of the shells is that you’re not limited in what you can create.  Want something sweet?  Add a dollop of whipped cream to a shell and sprinkle with shaved chocolate.  Leaning towards something a bit heartier?  How about filling a Phyllo shell with seasoned hamburger, scallions, tomatoes cheese & salsa?  The options are limitless.

Sundried Tomatoes & Goat Cheese in Phyllo Shells

Recipe: Sundried Tomatoes & Goat Cheese in Phyllo Shells

Serving Size: 3 to 5


  • 1 6 oz. package of goat cheese
  • 1 box of Athens brand Mini Fillo Shells (15/box)
  • 8 – 10 pieces of sundried tomato (roughly chopped)
  • Small bunch of dill (for garnish)


  1. Preheat oven to 350.
  2. Open box of Phyllo shells and remove cellophane wrapper.  Set aside.
  3. Rinse dill and pat dry.  Discard stems and chop dill.  Open goat cheese and scoop small spoonfuls into each Phyllo shell.  Top with sundried tomato & sprinkle with dill.
  4. Place shells on a baking sheet and bake at 350 degrees for 8 – 10 minutes.  The goat cheese should be soft and warm and the edge of the shells should be a golden brown.
  5. Remove from baking sheet, plate, and savor.  I paired mine with a glass (ok, two glasses) of Winery at LaGrange’s Cuvee Blanc.
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