Honey-drizzled Greek yogurt phyllo cups

Honey-drizzled Greek yogurt phyllo cups Credit: Marge Perry

Classic Greek ingredients like yogurt, lemon and phyllo dough meld with simple cooking methods and seasonal spring flavors for dishes you'll want to make, regardless of whether you celebrate Greek Easter.


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

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

2. 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.)

3. 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.

4. 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. Makes 12 servings.

Nutritional analysis for each serving: 196 calories, 3 g protein, 32 g carbohydrates, 0 g fiber, 7 g fat, 4 g saturated fat, 16 mg cholesterol, 116 mg sodium


This recipe can easily be doubled or tripled. Work in batches to cook the greens.

1 pound beet, mustard or dandelion greens

1/4 teaspoon salt

1/8 teaspoon cayenne pepper (or to taste)

2 tablespoons orange juice

1/2 teaspoon orange zest

2 tablespoons extra-virgin olive oil

1/4 cup crumbled feta

1. Pick off any thick stems on the greens, and wash leaves but do not dry them. Transfer the damp greens to a large pot and stir them, over high heat, until they are just wilted and bright green, 4 to 5 minutes. Drain the greens in a colander, pushing out the excess water.

2. In your serving bowl, whisk together the salt, cayenne, orange juice, orange zest and olive oil. Toss the greens with the dressing; stir in the feta. Makes 4 servings.

Nutritional analysis for each serving: 113 calories, 4 g protein, 6 g carbohydrates, 4 g fiber, 9 g fat, 2 g saturated fat, 8 mg cholesterol, 506 mg sodium


Garnish the platter with lemon wedges.

1 teaspoon oregano

1/2 teaspoon salt

1/8 teaspoon black pepper

4 baking potatoes (about 2 pounds), each cut into 8 wedges

1/4 cup extra-virgin olive oil

2 tablespoons lemon juice

1. Preheat oven to 450 degrees. Place 2 racks in the middle of oven. Coat 2 shallow baking sheets with cooking spray.

2. Combine oregano, salt and pepper. Toss potatoes with the oil and lemon juice and add the seasoning mixture. Toss thoroughly and spread evenly on the baking sheets, taking care to not crowd the wedges. Roast 15 minutes, flip the wedges, and rotate the pans in the oven top to bottom and front to back.

3. Roast the potatoes another 15 minutes, or until they are browned and crisped on the outside, and fork tender.

4. Season to taste with additional salt and pepper, as needed. Makes 8 servings.

Nutritional analysis for each serving: 151 calories, 2 g protein, 21 g carbohydrates, 2 g fiber, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 151 mg sodium


When measuring sticky ingredients such as honey, peanut butter, or molasses, coat the measuring spoon or cup with cooking spray first - the sticky ingredient will slide right out.

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