Get Your Fill: Phyllo Shells 15 Ways

Photo: Levi Brown

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Prep the Shells

Bake 15 frozen mini phyllo shells on a parchment-lined baking sheet at 375 degrees F until browned and crisp, 5 minutes, then fill.

Photographs by Levi Brown

This gallery was originally published December 7, 2015.

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Butternut Squash-Sage

Toss 1 cup diced peeled butternut squash with 2 tablespoons olive oil and 8 torn sage leaves. Roast at 425 degrees F until tender, about 15 minutes. Divide among prebaked shells; top with grated fontina. Bake at 375 degrees F until melted, about 15 minutes.

Photo: Levi Brown

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Crab Salad

Combine 4 ounces lump crabmeat, 1/4 cup finely diced red bell pepper, 2 to 3 tablespoons sweet chili sauce, 1 finely chopped scallion and 2 tablespoons chopped cilantro. Season with hot sauce and salt. Divide among prebaked shells; top with sliced cucumber.

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Smoked Salmon and Eggs

Combine 3 tablespoons creme fraiche, 2 teaspoons lemon juice and 1/4 teaspoon lemon zest; season with salt and pepper. Fill prebaked shells with scrambled eggs and smoked salmon. Top with the creme fraiche mixture, chopped red onion and dill.

Photo: Levi Brown

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Roast Beef and Beet

Fill prebaked shells with deli-sliced roast beef. Combine 3 tablespoons sour cream and 2 teaspoons drained horseradish; season with salt and pepper. Top the roast beef with the horseradish cream, diced pickled beets and chopped dill.

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Mushroom-Truffle

Saute 1 small sliced leek in butter until soft, about 5 minutes. Add 8 ounces chopped mixed mushrooms; season with salt and chopped thyme. Cook until soft, 6 more minutes. Divide among prebaked shells; top with grated truffle pecorino cheese. Bake at 375 degrees F until melted, about 15 minutes.

Photo: Levi Brown

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Shrimp Cocktail

Combine 4 ounces chopped cooked shrimp, 2 to 3 tablespoons cocktail sauce and 1/4 cup finely chopped celery; season with hot sauce, salt and lemon juice. Refrigerate until cold. Divide among prebaked shells; top with celery leaves.

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Mango Chicken Salad

Combine 1 cup diced rotisserie chicken, 1/4 cup diced mango, 2 tablespoons each mayonnaise and chopped cilantro, and 1 tablespoon mango chutney. Divide among prebaked shells; top with chopped almonds and more cilantro.

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Barbecue Pork

Fill prebaked shells with pulled pork. Sprinkle with grated cheddar and bake at 375 degrees F until bubbling, about 15 minutes. Top with coleslaw.

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Baked Brie

Fill prebaked shells with cubed Brie (about 3 ounces total). Top each with 1/2 teaspoon peach or apricot preserves. Bake at 375 degrees F until bubbling, about 15 minutes. Top with chopped walnuts.

Photo: Levi Brown

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Tex-Mex

Pulse 1/2 cup each grated cheddar and pepper Jack cheese, 2 ounces cream cheese and 2 tablespoons mayonnaise in a food processor until combined. Divide among prebaked shells; bake at 375 degrees F until bubbling, about 15 minutes. Top with pico de gallo.

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Pizza

Fill prebaked shells halfway with fresh ricotta, then top with marinara sauce. Sprinkle with grated mozzarella, grated Parmesan and dried oregano. Bake at 375 degrees F until bubbling, about 15 minutes. Top with chopped basil.

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Tuna Tartare

Combine 4 ounces diced sushi-grade tuna, 1/4 diced avocado, 1 tablespoon each soy sauce and chopped cilantro, 2 teaspoons sesame oil and the juice of 1 lime. Divide among prebaked shells; top with toasted sesame seeds.

Photo: Levi Brown

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Spicy Sausage

Cook 4 ounces crumbled merguez sausage in a skillet until no longer pink. Divide among prebaked shells. Mix 1/4 cup plain Greek yogurt with 1 tablespoon olive oil; season with salt. Top the sausage with the yogurt mixture, diced cucumber and chopped mint.

Photo: Levi Brown

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Apple-Blue Cheese

Saute 1 chopped shallot, 1 diced peeled small apple, 1 teaspoon chopped thyme and a pinch of salt in butter until soft, about 8 minutes. Divide among prebaked shells; top with crumbled blue cheese. Bake at 375 degrees F until melted, about 15 minutes. Top with chopped parsley.

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Photo: Levi Brown

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Spinach Goat Cheese

Pulse 1/3 cup thawed frozen spinach (squeezed dry), 4 ounces cream cheese, 2 tablespoons each mayonnaise and grated Parmesan, and 1 small garlic clove in a food processor. Divide among prebaked shells. Top with sliced grape tomatoes and crumbled goat cheese. Bake at 375 degrees F until the cheese softens, about 15 minutes.