Cucumber Dill Ricotta Cups

7 10 44
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 15
Cucumber Dill Ricotta Cups
Health Highlights


1 dash Black pepper
1/2 small Cucumber (sliced)
1 tbsp Dill, fresh (minced)
1 tsp Lemon juice
15 shell(s) Phyllo pastry shells, mini
1 dash Salt
1 cup Ricotta cheese (skimmed milk)


Remove the phyllo cups from the packaging and set aside until ready to be filled.

Hand wash your cucumber with water, then slice into 15 quarters (or halves, depending on the size of your cucumber) and set aside. Mince the dill.

In a small/medium size bowl, add the ricotta, dill, lemon juice, salt and pepper. Stir the ingredients until combined. Spoon about 1 tablespoon of the mixture into each phyllo cup.

Top with a cucumber slice. Garnish with extra dill, if desired. Arrange on serving platter and enjoy!

Nutrition Facts

Per Portion

Calories 44
Calories from fat 22.2
Calories from saturated fat 10.3
Total Fat 2.5 g
Saturated Fat 1.1 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.5 g
Cholesterol 5.1 mg
Sodium 49 mg
Potassium 27.6 mg
Total Carbohydrate 3.3 g
Dietary Fiber 0.1 g
Sugars 0.1 g
Protein 2.2 g

Dietary servings

Per Portion

Grain 0.2

Energy sources


Meal Type(s)