Prep 15 mins
Cook 6 mins
These are so easy, and can be made ahead. To make more, simply multiply the ingredients. Store the phyllo cups airtight to stay crisp. (Otherwise, refresh them in a warm oven). This is a great snack, and a good side or starter with grilled meats! Top with mozzarella or bacon instead of ham. Our phyllo sheets measure about 14 x 16 inches, which are enough for 9 muffin hollows. Four sheets will give you a nice firm cup shape. Dressing should be added, if at all, at the last moment to prevent sogginess.
- 4 phyllo pastry sheets
- 1 ounce butter, melted
- 1 tablespoon oil
- 12 tomatoes, Rosa, small, cut up (the small plum tomatoes)
- 6 olives, pitted, finely chopped (green or black)
- 1 teaspoon garlic, finely chopped
- 9 leaves basil, large, finely sliced
- 1⁄4 cup spring onion, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 pinch flaked sea salt
- coarse black pepper
- 1 -2 tablespoon dried breadcrumbs (optional)
- 9 slices ham, Black Forest ham (or Parma ham, use thin air-dried ham or fried bacon or mozzarella cheese)
- 3 tablespoons vinaigrette dressing (homemade or shop-bought)
- First, prepare and mix together the tomatoes, olives, garlic, basil, spring onions, parsley, and add salt and pepper sparingly. Mix well and cover the bowl.
- Preheat oven to 350 deg F/180 deg Celsius.
- Open out the 4 phyllo sheets (one on top of the other, as it comes).
- Using a round utensil considerably larger than the muffin hollows, cut out circles right through the 4 thicknesses of the pastry. Brush each circle (4 per hollow) with the melted butter and oil, and press into 9 muffin hollows.
- Sprinkle some dried breadcrumbs over the pastry cups, if you like.
- Bake the phyllo cups for 5 - 7 minutes, or until golden brown. Cool before carefully removing.
- (All this can be done ahead, but keep the salad chilled and the cups airtight).
- To serve, fill the phyllo hollows with the salad. Top each with a rolled slice of ham (or bacon, or mozzarella).
- Drizzle with a little vinaigrette at the last moment before serving (to prevent the phyllo pastry from getting soggy).