Fennel-Orange Phyllo Cups with Oil-Cured Olives
Fennel-Orange Phyllo Cups with Oil-Cured Olives are crisp, elegant appetizers filled with a refreshing mix of citrus, herbs, and briny olives. These bite-sized treats offer a perfect balance of sweet, savory, and tangy flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12–16 phyllo cups
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 12–16 phyllo shells or 6 sheets phyllo dough
- 1 fennel bulb, thinly sliced
- 1 orange, segmented and chopped
- 1/3 cup oil-cured olives, pitted and sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
- 2 tablespoons fresh parsley or dill, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- If using phyllo dough, layer sheets and shape into small cups in a muffin tin, brushing lightly with olive oil between layers. Bake for 8–10 minutes until golden and crisp. If using pre-made shells, warm according to package instructions.
- In a bowl, combine fennel, orange segments, and olives.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
- Pour the dressing over the fennel mixture and toss gently.
- Spoon the filling into cooled phyllo cups.
- Garnish with fresh herbs and serve immediately.
Notes
- Add crumbled feta or goat cheese for extra richness.
- Sprinkle with toasted nuts for added crunch.
- Use maple syrup instead of honey for a vegan option.
- Assemble just before serving to keep cups crisp.
- Store filling and shells separately for up to 2 days.
Nutrition
- Serving Size: 2 phyllo cups
- Calories: 160 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
