Fall Filo Cups

NewsWatch 12's Alicia Rubin is "In The Kitchen" with Justin from The Rogue Grape with a look at Fall Filo Cups.

Posted: Oct. 30, 2018 1:03 PM
Updated: Oct. 31, 2018 7:42 AM

Fall Filo Cups


1/2 Cup of Red Onion, Finely Chopped

2 Cups of Roasted Corn, Cut of the Cob

2 Cups Diced Tomatoes

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Olive Oil

Salt and Pepper to Taste

9 Oz of Soft Goat Cheese

1 Tablespoon of Dijon Mustard

1 Tablespoon of Stone Ground Mustard

1 Package of Filo Dough

1 Stick of Butter


Preheat your grill or oven to about 400 degrees. Rub the corn on the cob with olive oil and sprinkle with salt and pepper. Roast or grill the corn for about 7 minutes turning every few minutes or until the ears are slightly browned. Remove from the heat and let cool. Meanwhile, adjust the oven down to 250 degrees. Take one sheet of filo dough and cut into six equal squares. Butter and layer the filo sheets, stacking the dough in a rotating pattern. Place the layed sheets into a muffin pan and bake until golden brown, about five to ten minutes. Remove from oven and cool before removing from muffin tray. Cut the corn off of the cob and combine with tomatoes, diced onions, oil and vinegar. Season with salt and pepper to taste. Set aside. Mix goat cheese and mustards until well blended. Place a teaspoon of the blended goat cheese in the bottom of the pre-baked filo tart. Top with corn tomato relish and place on serving tray. Enjoy!

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