Sun-Dried Tomatoes and Cheese Cups

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Peeps, it’s the end of the weekend… wah-wah-wah!

But, I gotta tell you about this cray cray thing I did the other day – I cleaned the freezer!

I kinda hate cleaning that thing. And I have to say that it truly is amazing what one can find in the back of their freezer…

Don’t look at me as if you don’t know what I’m talking about…m’kay? πŸ˜‰

I swear, it feels like the black hole is hiding back there somewhere.

There was this entirely white package with ice crystals all over it… I dunno what it was and, quite frankly, I was afraid to check. Mr. Garbageman took care of it.

He also took care of a bag of frozen something with a 2012 expiration date, and another something that turned black.

Close-up of Sun-Dried Tomatoes & Cheese Cups in a muffin tin

Somehow, in the middle of all that mess, I managed to find a good package of Phyllo sheets, expiration date, may, 2013. It felt like a victory!

So when one finds phyllo sheets, what does one do? One makes Sun-Dried Tomatoes and Cheese Cups, and one calls her mom over to eat. Believe it or not, these cheesy bites were our dinner.

It all started with an episode of Real Housewives of OC and a few cut up and buttered up phyllo sheets. During commercial breaks, I whirled some yogurt, cheese, sundried tomatoes in a blender… placed them in the oven, and TADA! Appetizer served! Or, was it dinner? It definitely was dinner for me and my Mama!

Close-up of Sun-Dried Tomatoes & Cheese Cups in a muffin tin

Me thinks you need to have these for dinner, too.


Sun-Dried Tomatoes and Cheese Cups

6 6 6
WW Freestyle: 5
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Flavorful phyllo cups filled with sun-dried tomatoes, cream cheese, yogurt and fresh herbs.
Course: Appetizer
Cuisine: Mediterranean
Servings: 6 cups
Calories: 164


  • 2 tablespoons butter , melted
  • 6 phyllo sheets
  • 1 garlic clove , minced
  • 1/3 cup plain yogurt
  • 1/3 cup whipped cream cheese
  • 1/4 cup chopped sun-dried tomatoes
  • 1 egg
  • 1 teaspoon chopped fresh basil
  • salt and pepper to taste


  • Preheat oven to 350.
  • Grease a muffin tray or cupcake tray with non-stick spray; set aside.
  • Brush each phyllo sheet with butter, and stack them one on top of the other.
  • Using kitchen sheers, cut the sheets into six (6) squares.
  • Push each phyllo square into prepared muffin tray.
  • Place the garlic, yogurt, cream cheese, sun-dried tomatoes, egg, basil, salt and pepper in a blender.
  • Pulse a few times, or until thoroughly combined.
  • Spoon mixture into phyllo cups.
  • Bake for 30 minutes, or until cups are browned and custard is set.
  • Let cool for 5 to 10 minutes.
  • Serve.
Nutrition Facts
Sun-Dried Tomatoes and Cheese Cups
Amount Per Serving
Calories 164 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 51mg17%
Sodium 198mg8%
Potassium 233mg7%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 366IU7%
Vitamin C 2mg2%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: baked cheese recipe, phyllo sheets, sun-dried tomatoes

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16 Responses
  1. kirsten@FarmFreshFeasts

    These cups look stunning, and I bet they taste pretty darn good as well.
    I need your freezer contents–mine is filled with berries and tomatoes, though if I had a second package of phyllo I’d be so tempted to try and make the feta and caramelized onion things I love from Trader Joes, in addition to your tomato cheese ones.
    Lucky mom and you!

  2. Sandra's Easy Cooking

    hehehe…I love this post and we can all relate in one way or another while cleaning the fridge πŸ˜€
    Those look incredible and very delicious…I want this asap!

  3. Nami | Just One Cookbook

    I’m finally here getting the recipe. I really like this and I already have phyllo in the freezer and can’t wait to try this! Maybe this week if I get a chance…. Sun dried tomato is one of my favorite ingredients to use! YUMMY!

  4. Ramona

    I am so glad you got cray cray and cleaned out your freezer. πŸ™‚ I have done that from time to time… it’s so sad the things we throw into our freezer to save and then we have no clue what it is. These look like a winner… you saved those phyllo sheets just in time. πŸ™‚

  5. Paula @ Vintage Kitchen

    You crack me up Kate, some of your posts are fun to read on a monday morning! I could live on mini bites like these. They do make a marvelous dinner!

  6. Denise Browning@From Brazil To You

    Kate: These cups are looking insanely beautiful…Even though, I’d not hesitate to eat them!!! :):)

  7. A_Boleyn

    Sounds like a very tasty filling though I might be tempted to try some wonton cups instead of the phyllo for the base. I’m saving my package of frozen phyllo for spanakopita, galactoboureko or baklava … haven’t quite decided yet.

  8. Valerie

    Cleaning stuff is therapeutic – especially when it leads to scrumptious food!

    (Narnia can be reached via my freezer.)

  9. Laura Dembowski (@piesandplots)

    I go through my freezer all the time. It’s not fun and makes me soooooo cold but it’s necessary and I don’t want any of the yummy goodness it holds to be forgotten and go bad.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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