From the Archives: Greek Yogurt and Strawberry Phyllo Cups


[Photograph: Carrie Vasios Mullins]

My friends kind of hate me for this but here's the thing: I don't like going out to brunch. Brunch always feels more scene-y than dinner, with hour plus wait times and people loudly talking about how hungover they are from the great time they had the night before. (Look people, I really am hungover, that's why I'm whispering.)

I'd much rather have friends roll over to my house with the makings of mimosas (OK, what I really want is one of those gallon-size cartons of coffee), at which point my husband will make some kind of cheese-egg situation and depending on said hangover, I'll make anything from pancakes topped with macerated fruit to... toast. (Yeah, I define "friends" as people who take what they can get.)

Here's my happy middle ground dish. I know you're thinking that anything with phyllo has to be a pain to put together, but this isn't, I promise. That's because you just need to brush a couple sheets of phyllo (as few as four) with butter, cut them into squares, and press them into the cups of a muffin tin. The cups bake up all golden, crunchy, and buttery, and then you just fill them with cool, creamy Greek yogurt, and top them with fresh strawberries and honey.

And the best part: they won't cost you $12 a pop.

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