Vegetarian Gluten Free Greek Antipasto Cups
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Learn more →Ingredients
6 servings
For the cups
- 6 sheets gluten free phyllo dough, thawed
- 3 tbsp olive oil
For the filling
- ½ cup marinated artichoke hearts, drained and roughly chopped
- ½ cup kalamata olives, pitted and halved
- ½ cup roasted red peppers, drained and diced
- ½ cup english cucumber, finely diced
- ½ cup cherry tomatoes, quartered
- 3 oz feta cheese, crumbled
For the dressing
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly brush each cup of a 24-cup mini muffin tin with a little of the 3 tbsp olive oil (for the cups).
- 2
Lay one sheet of gluten free phyllo on a clean work surface and brush it lightly with olive oil. Stack a second sheet directly on top and brush again with oil. Repeat with a third sheet so you have a 3-layer stack. Cut the stack into 12 equal squares (4 cuts across, 3 cuts down). Press each square gently into a prepared muffin cup, letting the corners ruffle up. Repeat with the remaining 3 phyllo sheets to fill all 24 cups.
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