Using store-bought caponata, a sweet-and-sour Sicilian eggplant relish, makes creating this smoky appetizer a breeze. While you can buy pre-made filo cups, baking them yourself adds flavor and only takes about 10 minutes. You’ll need a mini muffin pan.

Maren Ellingboe King
This Story Originally Appeared On sunset.com

Gallery

Credit: David Fenton

Recipe Summary

total:
30 mins
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Lay one sheet filo dough on a work surface and brush generously with melted butter. Lay another sheet on top, brush with butter, and repeat with remaining sheets.

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  • Using a pizza cutter or very sharp knife, cut dough into 12 equal rectangles. Place each in the well of a mini muffin pan, gently pressing into the bottom and sides.

  • Bake filo cups until golden brown, 8 to 9 minutes. Let cool on a cooling rack, then remove each filo cup from pan.

  • Fill filo cups evenly with caponata. Sprinkle with feta cheese, pine nuts, and parsley and serve immediately. 

Chef's Notes

*Find caponata at Italian markets, well-stocked grocery stores, and online.

Nutrition Facts

59 calories; protein 0.8g; fat 4.9g; saturated fat 2.2g; carbohydrates 3.1g; fiber 0.6g; sodium 71mg; cholesterol 9mg.
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