Phyllo cups have classic Greek taste

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Classic Greek ingredients, such as yogurt, honey and phyllo dough, meld with simple cooking methods and seasonal spring flavors for dishes you'll want to make.

Place the cups on dessert plates and fill them just before serving. You can also make this with vanilla yogurt.



16 ounces plain nonfat yogurt

12 sheets phyllo dough, thawed

6 tablespoons melted butter

6 teaspoons granulated sugar

1 / 4 teaspoon ground cinnamon

12 tablespoons honey

12 sprigs fresh mint

Preheat the oven to 375 degrees. Coat a 12-cup muffin pan with cooking spray.

Line a strainer with cheesecloth; set it over a bowl. Pour the yogurt into the lined strainer and allow it to drain for 1 to 2 hours. (Refrigerate after 1 hour.)

Keep the phyllo sheets covered with a damp cloth as you work. Place 1 sheet on a work surface and brush lightly with butter. Sprinkle with 1 / 2 teaspoon sugar and a pinch of cinnamon.

Crumble the sheet of phyllo into one of the muffin cups, taking care to push the dough down into the cup to line it; repeat with remaining phyllo.

Bake in the center of the oven for 8 minutes, or until crisp and brown. Cool completely.

Just before serving, place a phyllo cup on each plate and spoon the yogurt into it; drizzle each with 1 tablespoon of honey. Garnish with a sprig of mint.

Per serving: 196 calories, 3 grams protein, 32 grams carbohydrates, no fiber, 7 grams fat, 4 grams saturated fat, 16 milligrams cholesterol, 116 milligrams sodium


Marge Perry writes for Newsday, which provided the recipe and analysis.

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