Sides & Salads

Sun-dried Tomato Pesto Bites

Serves: 30 Bites
Preparation time: 25 minutes
Cooking time: N/A


  • 30 mini fillo dough shells
  • 225g reduced fat cream cheese
  • 113g plain non-fat Greek yogurt
  • 113g Filippo Berio Sun Dried Tomato Pesto
  • Chopped fresh basil — or parsley, for garnish


  1. Prepare fillo dough shells according to instructions.
  2. In a mixing bowl, beat the cream cheese and Greek yogurt until smooth. Beat in the pesto until evenly combined.
  1. Pipe or dollop the pesto filling into each fillo shell, then transfer to a serving plate. Chopped parsley or basil. Serve immediately or refrigerate for up to four hours.