Phyllo Recipes Fit for Entertaining

Serve up some easy finger foods for your football parties and holiday gatherings. Our Athen’s products provide delicious flavor and a crispy, flaky phyllo crunch your guests are sure to love. 

More easy appetizers:

• Triple Onion Dip with Toasted Pretzilla Bites
• 3 Ways to Get Cheesy with Naan
• Bacon Wrapped Jalapeno Poppers

This no-bake snack is perfect for entertaining a crowd or for a movie night in with the kids. 

Peanut Butter Fruit Dip Phyllo Cups

Ingredients:

• 1 cup marshmallow creme
• 3/4 cup plain Greek yogurt
• 1/3 cup JIF Creamy Peanut Butter (#2913)
• 1/2 tsp Mexican Vanilla (#6919)
• 15 Athen’s Phyllo Shells (#1816)
• Ghirardelli Mini Chocolate Chips (#7121), Wyman’s Blueberries (#1218), Dole Diced Strawberries (#2832). and Sliced Bananas (#2835), to top

Instructions:

1. Mix the first 4 ingredients together in a bowl. Place in the fridge for at least 1 hour.
2. Once chilled, use a spoon to scoop the dip into the shells. Top as desired, and serve immediately.

Adapted from:
https://athensfoods.com/recipes/peanut-butter-fruit-dip-phyllo-cups/

These bite-sized Salsa Cups are the perfect balance of soft, sweet fruit and a crispy phyllo shell, finished off with a sprinkle of Cinnamon Vanilla Sugar.

Tropical Fruit Salsa Cups

Ingredients:

• 30 Athen’s Phyllo Shells (#1816)
• 1 1/2 tsp AP Cinnamon Vanilla French Toast Sugar (#3894)
• 1/2 cup Flav-R-Pac Pineapple Cubes (#8277)
• 1/2 cup Raspberry Crumbles (#2830)
• 2 kiwis, sliced
• 1/2 cup Dole Chef Ready Diced Strawberries (#2832)
• /2 cup Chopped Mango (#2655)
• 1 Tbsp Pioneer Valley Peach Cobbler Fancy Jam (#8930)
• Vegalene (#1212)

Instructions:

1. First, preheat your oven to 350F.
2. Like a baking sheet (#5957) with parchment paper (#1153), and place the empty shell on the sheet. Lightly spray with Vegelene and baking for 8 minutes.
3. While the shells cool, stir the fruit together in a bowl. Warm the jam before mixing into the fruit.
4. Next, scoop the fruit salsa mixture into the shells and serve.

Adapted from: https://athensfoods.com/recipes/tropical-fruit-salsa-cups/

If your crowd is looking for an easy savory dish, look no further! Layered with cheese and pesto, these Shrimp and Pesto Mini Phyllo Shells will be a favorite for everyone.

Shrimp and Pesto Mini Phyllo Shells

Ingredients:

• 1 Tbsp BBF Avocado Oil (#3516)
• 15 Pacific Seafood Cooked & Peeled White Shrimp (#1812), split in half
• 30 Athen’s Phyllo Shells (#1816)
• 1/4 cup basil pesto
• 1/2 cup mozzarella cheese, shredded
• 2 Tbsp roasted red bell peppers, canned, drained

Instructions:

1. Preheat oven to 350F.
2. Then, add the oil and shrimp to a pan over medium-high heat. Cook until the shrimp is pink, about 5 minutes, then set aside.
3. To the shells, add 1 tsp pesto and 2 tsp cheese. Set on a silicone mat (#8436) lined cookie sheet (#4020) and place in the oven for 8-10 minutes, or until the cheese begins to melt.
4. Remove from the oven, and top with shrimp and peppers before serving.

Adapted from: https://athensfoods.com/recipes/shrimp-and-pesto-mini-phyllo-shells/

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