March 30, 2026

Savoury Phyllo Pastry Cheesecake

Serves:

Cooking Time:

< 30 min

Cheesecake

Lunch

Sides

Ingredients:

4 sheet(s) phyllo pastry, cut into 36 x 12 cm x 12 cm squares
80 ml butter, melted
350 g LANCEWOOD Sweet Red Pepper DIP&TOP®
3 extra large egg(s)
salt & freshly ground black pepper to taste
30 ml butter
1 small onion(s), halved & sliced
250 g button mushrooms, sliced
10 ml fresh thyme

Method

Preheat the oven to 180°C
Use 3 phyllo squares at a time – brush each one lightly with butter and place on top of each other not overlapping the corners.
Push into the cavities of a muffin pan.
Beat the dip and eggs together. Season to taste and set aside.
Heat the butter and fry the onion and mushrooms until soft and golden and all the liquid has evaporated. Add the thyme.
Divide the mushroom mixture between the prepared phyllo cases.
Divide the egg mixture between the phyllo cases.
Bake in a preheated oven for 20 – 25 minutes or until golden and puffed.

To finish: Garnish with fresh thyme sprigs and serve immediately.

HINTS & TIPS: