Mini Phyllo Cups with Peas and Potatoes

My mom made these mini phyllo cups with peas and potatoes on Thanksgiving and they were such a crowd pleaser.  So of course I had to try making them for myself and they turned out to be super easy and delicious.

Mini Phyllo Cups with Peas and Potatoes


1/2 cup onion

1 tbsp olive or canola oil

3 small potatoes

1 tsp cumin seeds

1 tsp ginger

30 mini phyllo shells

10 oz frozen peas

1/2 tsp garam masala

1/4 tsp turmeric powder

salt and pepper to taste

1 tbsp lemon juice

red chili powder or 1/2 green chili (optional)


1. Boil potatoes and then chop them into very small cubes.

2. Sauté onions and cumin seeds in oil on medium/high heat until cumin seeds start to sizzle.

3. Add frozen peas and potatoes and cook for 5 minutes.

4. Add salt, pepper, green chilies or red chili powder, ginger, and turmeric. Stir gently and continue to cook for another 5 minutes.

5. Add lemon juice and garam masala, mix, and turn off heat

6. Fill phyllo cups with the mixture, bake in the oven for 1-2 minutes, and serve.