Roasted Veggies in Fillo Cups

Tonya Young


This is so easy and makes a pretty, colorful impression as an appetizer. The roasted veggies are a great flavor combination with the herbed cheese and flaky fillo pastry. Good hot or cold.

Blue Ribbon Recipe

These are beautiful appetizers that are sure to impress your guests! The Test Kitchen


★★★★☆ 13 votes

35 Min
15 Min


Add to Grocery List

  • 1
    zucchini, diced small
  • 1
    yellow squash, diced small
  • 1
    eggplant, diced small
  • 1
    red onion, diced small
  • 1
    red pepper, diced small
  • ·
    salt and pepper to taste
  • ·
    olive oil
  • 2 box
    frozen fillo cups
  • 2 pkg
    herb flavored spreadable cheese, softened

How to Make Roasted Veggies in Fillo Cups


  1. Dice all vegetables into small pieces.
  2. Mix all together in bowl add salt and pepper and enough olive oil to coat the vegetables.
  3. Roast vegetables in 425 oven for 15 minutes.
  4. Fill cups about 1/3 full with cheese. I do this with a pastry piping bag.
  5. Top with roasted vegetables.
  6. Bake for 15 minutes at 375.

Printable Recipe Card

About Roasted Veggies in Fillo Cups

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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