A crispy, golden phyllo package filled with creamy Camembert, earthy mushrooms, and sweet onions—warm, satisfying, and effortlessly thrown together. And honestly? Thanks to the muffin tin, it’s easier to plate, prettier to serve than a traditional phyllo dish, and thanks to the phyllo itself, I’d argue it’s far lighter (and easier) than your average pot pie. Plus, the filling? Works with whatever you’ve got on hand. This might just be your new favorite recipe.

Instructions

• Sauté the mushrooms & onions – Sauté mushrooms in batches over medium heat until browned. Repeat with onions until soft.
• Combine & season – Mix mushrooms, onions, garlic, wine vinegar, soy sauce, and miso. Season to taste; let cool.
• Add cheese – Fold in Camembert or blue cheese.
• Prepare phyllo cups – Preheat oven to 180°C (350°F). Cut phyllo into strips, keeping unused sheets covered with wax paper to prevent drying out.
  • Grease a muffin tin.
  • Brush each phyllo strip with oil on both sides.
  • Layer 6 strips per cup, fanning them out clockwise to cover the bottom and sides, letting the excess hang over. If strips are too long, fold them as needed.
• Fill & seal – Spoon filling into each phyllo-lined cup (all the way). Fold the overhanging strips over the top to seal. Repeat for all cups.
• Bake – Bake for 15–20 min until crisp and golden.
• Serve – Enjoy warm with a sprinkle of flaky sea salt.

Leftovers can be stored in a paper towel-lined Tupperware once cooled. The paper towel helps absorb excess oil and moisture. Keep refrigerated.