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!