Recipe courtesy of Jill Davie

Herbed Goat Cheese and Market Salad in Phyllo Cups

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 12 servings
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For the cups:

Vegetable spray

6 sheets phyllo dough

4 tablespoons butter, melted

For the herbed goat cheese:

1 cup goat cheese

1 cup cream cheese

2 tablespoons olive oil

2 cloves garlic, chopped

1/4 cup chopped basil leaves

1 teaspoon black pepper

For the salad:

4 cups arugula leaves

1 cup orange segments

12 English breakfast radishes, cut lengthwise


  1. Preheat the oven to 350 degrees F.
  2. Lightly spray 12 muffin tins with vegetable spray. On a flat working surface, stack 6 phyllo sheets and cut into 6 (4-inch) squares, forming a total of 36 squares. Using a pastry brush, dab a phyllo square with melted butter. Press another phyllo square on top of the first making sure the corners are at different angles. Repeat with a third piece of phyllo. Press the phyllo into the cups. Bake until golden brown, about 6 to 8 minutes. Allow to cool.
  3. For the herbed goat cheese:
  4. In a medium sized microwave-proof bowl, place the goat cheese and the cream cheese. Microwave until softened, about 1 to 2 minutes. Using a spatula or whisk, mix in the olive oil, garlic, basil, and black pepper until smooth.
  5. To assemble:
  6. Place a dollop of the goat cheese mixture in each phyllo cup. Top each cup with arugula leaves and garnish with orange segments and English breakfast radishes.
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