Sundried Tomato Caprese Phyllo Shells

Overall Rating
(119 votes, average: 2.89 out of 5)
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This simple-to-prepare appetizer features a burst of flavor from fresh mozzarella and sun-dried tomatoes, made even more irresistible with a Mini Fillo Shell crunch.

  • 8 oz. fresh mozzarella ball, ¼” diced
  • 3 tablespoons oil-packed, sundried tomatoes, patted dry and 1/8″ diced
  • 2 tablespoons fresh basil, thinly sliced in strips
  • 1½ tablespoons white balsamic vinegar
  • 1½ tablespoons extra virgin olive oil
  • 2 packages (15 count, each) Athens® Mini Fillo Shells
  • Flake sea salt, to garnish


  1. In a medium, non-metal, mixing bowl, combine mozzarella, sun-dried tomatoes, 1 tablespoon basil, vinegar and oil. Mix thoroughly. Fill mini shells with one heaping teaspoon of mixture. Garnish with flake sea salt and the remaining basil. Serve.

Nutritional Info:
Serving size: 1 shell (14 g), Amount per serving: Calories 45, Calories from Fat – 25, Total Fat – 3g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 40 mg, Dietary Fiber – 0g, Sugars – 0g, Protein – 2g

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Recipe Reviews

Overall Rating
(119 votes, average: 2.89 out of 5)
  • Angie

    Reviews should be 5 star all around. I thought this recipe was absolutely delicious.


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