Wednesday, August 18, 2010

Fillo cups two ways (sweet and savory)

Remember these beans? Remember when I said they would be back. Well here they are on whole wheat tomato and feta sourdough bread. This was not what I had in mind, it was just a happy accident that I needed to use my starter, and I happened to have these beans. So good! I had to take a picture and share, these beans are quite versatile.

Back to the filo cups though. I thought it would be fun on a hot day such as today to feast on cold appetizers and have a game night. We ate these garlic bean filled fillo cups as well as the "yummy pink cups" as my daughter dubbed them, along side some homemade salsa and chips. Everything went over really well. Both children were hesitant to eat the cups at first, because I've told them that cups aren't for eating.

I am marking these as make ahead, even though in the strictest sense they are not. You can make the filling ahead of time, but I would recommend filling them right before eating as they might get soggy otherwise.

The "pink yummy cups" are really an adaptation of learning to live egg free. I used to fill fillo cups with a combination of lemon curd and yogurt, and top them with fresh raspberries (YUM!). No longer an option in our household. This new recipe was not only a hit, but a suitable substitute. If I ever figure out how to make an egg free, soy free, lemon curd I'll post it on here.

Garlic Basil Bean and Roma Tomato Fillo Cups

1 recipe garlic basil beans
2 diced roma tomatoes
1 tsp vinegar (balsamic or otherwise, I used raspberry basil vinegar)
30 mini fillo shells (2 boxes)
shredded cheese (optional)

Thaw filo cups according to directions on box. Mix together the garlic basil beans, roma tomatoes and vinegar. Distribute evenly into the filo cups. Sprinkle cheese on top if desired. You could heat these if you like the bubbly cheese element. They were very tasty cold though, especially on a hot day.

Pink Yummy Cups

1 oz cream cheese
1/4 cup organic vanilla yogurt
2 tbs fruit preserves (I used this)
15 mini fillo shells

Thaw mini fillo cups according to directions. Soften the cream cheese in a bowl. Stir in yogurt and preserves. Distribute evenly (about a tsp to each) into fillo cups. Chill and serve.


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