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Preheating the oven is a crucial step when making Mini Mediterranean Veggie Melt Cups. This process ensures that the phyllo cups bake evenly and thoroughly, achieving that signature crispy texture while the filling remains warm and flavorful. A well-preheated oven allows the phyllo dough to rise and crisp up quickly, preventing it from becoming soggy. The recommended temperature for this recipe is 375°F (190°C). By allowing your oven to reach the desired temperature before you start baking, you guarantee that the delicate layers of the phyllo dough will turn golden brown and crunchy, creating the ideal contrast to the savory, cheesy filling.

Mini Mediterranean Veggie Melt Cups

Discover the joy of Mediterranean flavors with these Mini Mediterranean Veggie Melt Cups. Perfectly crispy phyllo dough is filled with a delightful mix of fresh vegetables, creamy feta, and mozzarella cheeses. Easy to prepare and bursting with colors and nutrients, these bite-sized appetizers are ideal for gatherings or cozy dinners at home. Impress your guests with this vibrant dish that combines health and taste in every delicious bite. Get ready to create a memorable culinary experience!
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Ingredients
  

1 package of phyllo dough cups (store-bought or homemade)

1 cup cherry tomatoes, quartered

1 cup baby spinach, chopped

1 small zucchini, diced

1/2 cup red bell pepper, diced

1/2 cup red onion, finely chopped

1 cup feta cheese, crumbled

1/2 cup shredded mozzarella cheese

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and black pepper, to taste

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the mini cups.

    Sauté the Vegetables: In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant. Next, introduce the quartered cherry tomatoes, diced zucchini, red bell pepper, finely chopped red onion, and chopped baby spinach. Cook the mixture for 5-7 minutes, stirring occasionally, until the vegetables have softened. Season the sautéed veggies with dried oregano, dried thyme, salt, and black pepper to taste.

      Combine Cheeses: In a large mixing bowl, combine the sautéed vegetable mixture with the crumbled feta cheese and shredded mozzarella cheese. Stir thoroughly to ensure the cheese and veggies are evenly combined.

        Fill Phyllo Cups: Carefully arrange the phyllo dough cups on a baking sheet. Generously spoon the veggie and cheese mixture into each cup, ensuring they are filled to the top for a delicious bite.

          Bake: Transfer the filled phyllo cups to the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted and the tops are golden brown, creating a delightful crust.

            Garnish and Serve: Once baked, remove the mini cups from the oven and allow them to cool for a few minutes. For an added touch, garnish with fresh basil leaves if desired. Serve warm for the best flavor and texture.

              Prep Time, Total Time, Servings:

                20 minutes | 40 minutes | Makes 12 mini cups