ricotta, tomato, and pistachio phyllo cups

Hello friends! Lots has happened since we last talked 🙂 Most importantly {blog-speaking, anyway}, I reached over 1500 likes on Facebook and I broke 100,000 views on the blog!! Yay! So so exciting 🙂 Equally good but less exciting news, I got a new laptop battery and hard drive for Christmas, so my little ol' laptop was in the shop getting all fixed up. So I couldn't blog sooner. But that's okay! My Facebook friends already got a preview of these delicious phyllo cups in real time on Christmas Eve, but now I am sharing the recipe. These are seriously SO good and embarrassingly easy. My specialty. 🙂

Honestly though, these are some of the best things I've ever made! Especially when talking about savory dishes. I make "real" food all the time, it's just usually not exciting enough to blog 🙂 But these are definitely blog-worthy! They are light yet rich, and crisp and creamy and crunchy all at the same time. Did I mention they're pretty good for you, too? Christmas is done and over with, of course, but these yummy little appetizers could work at any party or gathering! They are easy to throw together, and only need 4 ingredients {plus, you know, olive oil and salt, but those don't count}! I'm not lying when I say these were everyone's favorite appetizer on Christmas Eve. Simple and delicious. 

Ricotta, Tomato, and Pistachio Phyllo Cups
Yields: 10 cups

5 sheets phyllo dough
8 oz skim ricotta cheese
about 25 baby tomatoes, cut in half
handful of pistachios, shelled and chopped
salt, pepper, garlic powder, and olive oil to taste
nonstick spray

Preheat the oven to 350F. 
Spray 10 cups of a muffin pan with nonstick spray, set aside.
Lay a large piece of wax paper on your counter, spray with nonstick spray, and lay one sheet of phyllo on it. Spray the sheet, and top with another piece of phyllo. Repeat until all of your pieces are sprayed and layered. Using a round cookie cutter larger than your muffin cups, cut out 10 circles {more if you can}, and press them gently in your greased muffin pan. Bake cups for about 6-8 minutes, until slightly crisp. Remove from oven, but do not turn it off!
In a medium bowl, mix together the ricotta cheese with salt, pepper, garlic powder, and olive oil. Spoon the mixture into your prepared cups, then top with 2-3 baby tomato halves and some chopped pistachios. Return the cups to the oven for 6-8 more minutes. 
Remove the cups from the oven, let them cool slightly, and place them on a serving plate. Serve warm!