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Pomegranate and Goat Cheese Phyllo Bites

Delicious and elegant appetizers filled with creamy goat cheese and fresh pomegranate seeds, perfect for impressing your guests at any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Phyllo Dough Cups
  • 12 sheets 12 sheets of phyllo dough, thawed Keep sheets covered with a towel to prevent drying out.
  • ½ cup ½ cup unsalted butter, melted For brushing the phyllo sheets.
Filling
  • 1 cup 1 cup goat cheese, softened Can substitute with cream cheese or feta.
  • 1 cup 1 cup pomegranate seeds Adds sweetness and a pop of color.
  • ¼ cup ¼ cup honey For sweetness; feel free to drizzle more on top.
  • to taste Salt and pepper For seasoning.
  • a few Fresh mint leaves for garnish (optional) Adds a burst of freshness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Take one sheet of phyllo dough and brush it with melted butter. Place another sheet on top and brush it again. Repeat this process until you have a stack of 4 sheets.
  3. Cut the stacked phyllo into squares, about 4 inches wide. Gently press the squares into muffin tins to form little cups.
Baking
  1. Bake the phyllo cups for about 10-12 minutes, until golden brown and crisp.
  2. While the phyllo cups are baking, mix the softened goat cheese with honey, salt, and pepper in a bowl.
Assembly
  1. Once the phyllo cups are ready, remove them from the oven and let them cool for a minute.
  2. Spoon in the creamy goat cheese mixture and top with pomegranate seeds. Drizzle with extra honey if desired.
  3. Garnish with fresh mint leaves and serve immediately.

Notes

For best results, let phyllo dough sit in the fridge overnight to thaw. Customize the filling with spices or different cheeses to elevate the flavor. Store any leftovers in an airtight container in the fridge and reheat in the oven at 350°F (175°C).