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Toasted Phyllo Shells

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Toasted Phyllo Shells
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A culinary essential! These crunchy cups serve as perfect carriers for a variety of delightful flavors. They’re simple to make and freezer-friendly. I’ve used the Toasted Phyllo Shells to hold pre-made chicken salad during busy times, filled them with my preferred fillings like Sausage Fiesta Bites, and crafted dainty, elegant desserts.

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8 toasted phyllo cups on silver sheet pan

Toasted Phyllo Shells

  • Author: Valerie Denton
  • Total Time: 16 minutes
  • Yield: 15 1x
  • Diet: Vegan


Prebaked light, flaky layers of phyllo pastry transformed into lightly toasted shells / cups. Toasted Phyllo Shells are perfect vessels for either savory or sweet fillings. I pre-toast the shells to keep them crispy after being filled. They are one of the best easy freezer friendly short cuts. I could not encourage you enough to try these little bundles! I post both savory and sweet fillings that are freezer friendly as well. A few of our suggested recipes include Sausage Fiesta Bites.



1 box phyllo shells


  1. Preheat Oven:

    • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
  2. Prepare Shells:

    • Remove the phyllo pastry shells from the box.
    • Gently pull back the plastic from the tray, leaving one side attached.
  3. Arrange on Sheet:

    • Place the shells on a rimmed cookie sheet.
  4. Bake:

    • Bake in the preheated oven for 5-7 minutes or until the tips are lightly browned.
  5. Cooling and Storage:

    • Remove from the oven and transfer the shells to a cooling rack until they reach room temperature.
    • Place each shell back into the original sleeve/tray.
    • Store in the original box or in an airtight container until ready to use. They can also be stored in the freezer to prolong their freshness.


  • Prep Time: 10
  • Cook Time: 6
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Greek

Keywords: phyllo, fillo, phyllo shells, fillo shells


Phyllo (also filo or fillo) is a remarkable ingredient—an ultra-thin, unleavened dough resembling delicate paper. When expertly layered and baked, it transforms into a wonderfully crispy and flaky crust. This versatile dough is prominent in Greek, Balkan, and Middle Eastern cuisines, featuring in well-loved dishes such as spanakopita and baklava, among others. Its unique texture and lightness contribute to the creation of delectable, elegant recipes in various culinary traditions.


If you’re in need of some guidance on creating this delightful recipe, you’re in the right place. Below, you’ll find comprehensive instructions. We’ve enriched these sections with visuals like photos and videos to aid your cooking experience and ensure a successful culinary adventure.

  1. Preheat Oven

    Start by preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius).

  2. Get the Shells Ready

    Take the phyllo pastry shells out of the box and carefully peel back the plastic from the tray, keeping one side attached.

  3. Place on a Sheet Pan

    Arrange the shells on a rimmed cookie sheet.

  4. Bake to Perfection

    Pop the shells into the preheated oven and bake for 5-7 minutes or until the tips are golden browned.

  5. Cooling and Storing

    Once done, remove the toasted phyllo shells from the oven and allow them to cool on a rack until they reach room temperature. Place each shell back into its original sleeve or tray.

    Store them in the original box or transfer to an airtight container until you’re ready to use them.

    You can even keep them in the freezer to maintain their freshness. Enjoy!


Do I need to pre-cook the shells before filling?

I highly recommend pre-cooking the shells before use. This step is essential in preventing the shells from getting soggy once they’re filled.

Do the empty shells need to be frozen?

For optimal freshness, I recommend freezing the empty shells until ready to use.

Can I fill the shells with hot filling?


Can I fill the shells with cold filling?


How long will the empty shells stay fresh in the freezer?

I’ve successfully stored empty shells in the freezer for up to 6 months without any noticeable degradation in taste or quality.


Please send us your rating reviews, comments, and questions for this recipe. We would love to hear from you.

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