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Fennel-Orange Phyllo Cups with Oil-Cured Olives and Goat Cheese Recipe

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4.4 from 1 review

Crispy mini phyllo cups filled with a savory mixture of sautéed fennel, oil-cured olives, and bright orange zest, topped with whipped goat cheese and garnished with fresh fennel fronds. This delicious appetizer combines Mediterranean flavors with a light, crunchy texture, perfect for entertaining or a flavorful snack.

  • Total Time: 55 minutes
  • Yield: 40 mini phyllo cups (serves 6 as an appetizer)

Ingredients

Phyllo Cup Filling

  • 30 pre-baked mini phyllo shells (2 boxes, 15-piece each)
  • 2 small fennel bulbs (about 1 1/2 pounds), fronds reserved for garnish
  • 1 large shallot or small yellow onion (about 3 ounces)
  • 2 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 cup finely chopped pitted oil-cured olives (about 3 ounces)
  • 1 orange
  • Pinch red pepper flakes (optional)

Whipped Goat Cheese

  • 1 (4-ounce) log fresh chèvre or soft goat cheese, at room temperature
  • 1/2 teaspoon honey
  • Kosher salt to taste

Instructions

  1. Crisp up the phyllo cups: Preheat the oven to 350°F. Arrange the phyllo cups on a rimmed baking sheet and bake for 5 to 6 minutes until just crispy. Remove and let cool completely on the baking sheet.
  2. Prep the vegetables: Remove fennel fronds and set aside for garnish. Finely mince the fennel bulbs, shallot or onion, and garlic into about 1/8-inch pieces, or pulse gently in a food processor to avoid a paste.
  3. Cook the filling: Heat olive oil in a large skillet over medium heat until shimmering. Add the minced vegetables and 1/2 teaspoon kosher salt. Sauté, stirring occasionally, until vegetables are translucent and soft, about 10 minutes; reduce heat if browning occurs.
  4. Assemble the filling: Remove skillet from heat and stir in chopped olives, orange zest, and optional red pepper flakes. Taste and adjust salt as needed. Allow mixture to cool to room temperature, about 20 minutes.
  5. Whip the goat cheese: In a medium bowl, combine the chevre and honey. Squeeze the juice of half the orange into the mixture. Using a hand mixer, whip until smooth and fully combined. Add kosher salt to taste.
  6. Assemble the phyllo cups: Spoon 1 tablespoon of the cooled vegetable filling into each phyllo cup. Transfer cups carefully to a serving platter.
  7. Add whipped goat cheese: Using a piping bag or spoon, add a small dollop of whipped goat cheese on top of each filled phyllo cup.
  8. Garnish and serve: Roughly chop reserved fennel fronds and sprinkle over the goat cheese. Serve immediately to maintain crispness.

Notes

  • You can pulse the vegetables lightly in a food processor for easier chopping, but be careful not to create a paste.
  • If you don’t have orange, lemon zest can be used as a substitute, though it will slightly alter the flavor.
  • The phyllo cups should be crisp and cooled fully before filling to avoid sogginess.
  • Oil-cured olives are very salty and flavorful; adjust salt accordingly.
  • For a dairy-free option, substitute whipped goat cheese with a plant-based soft cheese alternative.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American, Mediterranean, Sicilian
  • Diet: Vegetarian

Find it online: https://cozykitchenbymaya.com/fennel-orange-phyllo-cups-with-oil-cured-olives-and-goat-cheese-recipe/