Ingredients Jump to Instructions ↓

  1. 1 pint strawberries, washed, hulled and sliced

  2. 3 Tbsp granulated sugar

  3. 1/4 tsp vanilla extract

  4. 1/4 tsp pumpkin pie spice

  5. 4 (14 x 9-in.) sheets frozen fillo dough, thawed

  6. 1 1/2 cups nonfat Greek yogurt, stirred

  7. 4 Tbsp honey or agave nectar Small mint leaves (optional, as garnish)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350˚F. You’ll need 6 (5-in.) metal or foil pie pans lightly coated with cooking spray. In bowl, toss strawberries with 1 Tbsp sugar and the vanilla; let stand until juicy. Mix remaining 2 Tbsp sugar and pumpkin pie spice in small cup.

  2. Stack fillo sheets; cut in half lengthwise, then crosswise into thirds (24 pieces total).

  3. To make fillo cups (4 pieces per cup): Place 1 piece fillo in each pie pan; lightly coat with cooking spray. Sprinkle with some of the spiced sugar. Layer a second piece of fillo in each pan, slightly off center of the first; coat with spray and sprinkle with spiced sugar. Finish building the cups with 2 more layers of fillo, coated with spray and sprinkled with spiced sugar, each layer slightly off center of the previous.

  4. Bake 10 minutes or until cups are golden and crisp. Carefully lift shells out of pans; cool completely on a wire rack lined with paper towel.

  5. To serve, spoon some strawberries with juices into each shell. Top with 1⁄4 cup yogurt; spoon remaining berries and juices over yogurt; drizzle with 2 tsp honey.


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