I had the best of intentions to scour thrift stores in an effort to score the cheesiest of all holiday sweaters, preferably one with pom poms and a faux-fur collar. While I’ve yet to begin my hunt, I have been busy dressing my food in red and green, including today’s Sun Dried Tomato Pesto Bites.

Mini Sun Dried Tomato Pesto Bites. Flakey phyllo dough with cream cheese pesto filling. Easy and addictive!

Other recent red-and-green recipes: Winter Salad with Kale and Pomegranate; Slow Cooker Cranberry White Spiced Wine; Garlic Feta Dip. I might not have an ugly sweater to show my spirit, but my food is ready for a holiday soiree.

I made these cutie little sun dried tomato pesto bites using one of my favorite easy appetizer hacks: mini phyllo shells

Flakey, fully-baked phyllo dough that’s shaped for popping right into your mouth, these mini shells are an ideal vehicle for all sorts of sweet and savory ingredients.

Last month, I used them to make these Mini Fig Goat Cheese Bacon Bites, and today I’m giving them an Italian twist with a creamy sun dried tomato, pesto, and Parmesan filling.

Sun Dried Tomato Pesto Bites in phyllo dough

About This Sun Dried Tomato Pesto Appetizer

Sun dried tomato pesto bites are easy to make but look and taste impressive, a combo I prize in any party appetizer, especially at the holidays.

In addition to the mini phyllo shells, my second shortcut is good quality store-bought pesto.

It gives the bites gourmet flavor for no extra work beyond opening the jar. Simply whip the pesto together with light cream cheese, Greek yogurt (which makes the pesto bites healthier too), and Parmesan to create a vibrant, addictive filling that’s good enough to serve on its own as a dip.

To complete the red-and-green Christmas picture and elevate the pesto bites’ flavor, I topped them with my final easy appetizer sneak ingredient, diced sun dried tomatoes. Bursting with tangy, sweet flavor, these red gems bring the bites to life and are a natural complement to the pesto and Parmesan.

Our favorite easy appetizer: Sun Dried Tomato Pesto Bites. Creamy cheese and pesto filling with sun dried tomatoes on top.

I road tested these sun dried tomato pesto bites at Ben’s family’s Thanksgiving.

Every single person who tried them oohed and ahhed at the combination of flavors, and some even thought that I’d made my own phyllo dough.

Keep my secret, won’t you?

Now that I have my red-and-green eats courtesy of these simple, lively sun dried tomato pesto bites, all I need is the attire to match.

If you’re in the market to sell a bedazzled Christmas tree, snowman, or similarly festooned piece of attire, I know an interested buyer.

More Festive Holiday Appetizers

Sun Dried Tomato Pesto Bites are an easy appetizer recipe to have on hand for any part. Cream cheese pesto filling in phyllo dough with tangy sun dried tomatoes on top. Yum!

Tools Used to Make This Recipe

Cream Cheese appetizer cups with pesto on a plate

Sun Dried Tomato Pesto Bites

4.75 from 4 votes
Sun Dried Tomato Pesto Bites will be your new go-to appetizer recipe! Cream cheese pesto stuffed phyllo dough shells with sun dried tomatoes and Parmesan.

Total: 25 mins

Servings: 30 bites


  • 2 boxes mini phyllo shells 30 total
  • ounces reduced fat cream cheese
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup prepared pesto I recommend DeLallo
  • 1/2 cup diced olive-oil packed sun dried tomatoes  patted dry
  • 1/2 cup  freshly grated parmesan cheese
  • Chopped fresh basil or parsley, for garnish


  • Remove the Athens Mini Fillo Shells from their box and place on counter, keeping the shells in their protective tray until ready to use. (OPTIONAL: For extra crispy shells, arrange the shells in a single layer on a baking sheet and bake at 350 degrees for 8 minutes. Set aside to cool.)
  • In a mixing bowl, beat the cream cheese and Greek yogurt until smooth. Beat in the pesto until evenly combined, then on low speed, add 2/3 of the sundried tomatoes and Parmesan and beat just until blended.
  • Pipe or dollop the pesto filling into each phyllo shell, then transfer to a serving plate. Top with the remaining sundried tomatoes and chopped parsley or basil. Serve immediately or refrigerate for up to four hours.

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. What a DELICIOUS idea for an appetizer to send around the room for a party! I love the pesto in these and think I will be adding these to the list for my holiday party! YUM!

  2. I have a feeling I would demolish WAY too many of these adorable bites. And you know what? I’m totally okay with that. So trying these beauts!

  3. Yum, yum, yum! I loooove pesto and sun dried tomatoes together. What a delightful Christmas appetizer! (Now I’m just waiting for someone to develop store-bought gluten-free phyllo dough…. haha)

  4. Couldn’t figure out where to comment on your newsletter but have a w onderful holiday with your family. That is what I will be doing.

    1. Hi Jenice, Thank you so much for this kind comment! I hope you have a wonderful time with your family too. For the future, if you ever want to respond to a newsletter, all you need to do is hit “reply” to the email itself. Although you didn’t win the giveaway (a few others responded more quickly), I’m still so happy to receive this note and love having you as a subscriber. Happy Holidays!!

  5. I made these for a Christmas party and cut the recipe in half – wish I hadn’t everyone loved them and they were so easy to make.5 stars

    1. Whoooo hoooo! I am so happy you loved these Lynn! Thank you for trying a recipe and reporting back how they turned out. It really means a lot!

  6. We made this recipe as appetizers for a wedding. Everyone loved them. We doubled the recipe and filled 5 packages of mini fillo shells, and we still had filling leftover. We put the remainder out in a bowl. Everyone was eating it with crackers. Great recipe, looks good for company and is easy to make.4 stars

    1. Patricia, I’m glad to hear this recipe was a winner at the wedding! Thank you so much for taking the time to leave this awesome review!

  7. These look amazing. Can I make the filling three or four days early and store in the fridge and assemble on party day?!

    1. Hi Matt, yes, I think you could make the filling ahead! It will for sure be good for 2 days, but you could probably stretch to 3. Just mix it back up if it separates at all. I hope you enjoy!

  8. I can
    ‘t have Parmesan cheese, I use sheep cheese which has a stronger taste, could I use the sheep cheese instead?????

    1. Hi Dianna, yes, you can substitute another cheese that’s similar in texture or flavor to the Parmesan! I hope you enjoy the bites!

    1. I’m sorry to hear the recipe wasn’t to your taste! I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved these.

  9. Erin..how funny! My local grocery store here in Dallas Pennsylvania sends emails with tips and recipes and such. When I clicked on this recipe, it brought me to you! I actually went back and checked the email to make sure I didn’t click on something you sent me by mistake. So now you’re famous even with Thomas’s Foodtown of Dallas Pennsylvania…lol.

  10. Can I substitute the Greek yogurt for sour cream? No one in my family will eat Greek yogurt.   They find it too tart. 

  11. Absolutely love these I found your recipe last year and made it for the holidays, the family loved it!!!? Usually they fight me tooth and nail about any new aditions or twists to the traditional holiday meal ( specifically turkey/ham only made one way, marshmallow and sweet potato casserole, stuffing, rolls and a canned veg, and pie. ?) Don’t get me wrong all of these are good but it gets a little bland eating the same thing every year. Anywho I was planning on making this again this year but the stores around here have been having issues getting the phyllo shells and pastry in, I was wondering if you might have a suggestion for a substitute or alternate method with the same filling? Any suggestions would be greatly appreciated, thank you!!?5 stars

    1. Hi Jennifer, I’m so happy to hear that these have been a hit! Thank you for taking the time to share this kind review! Another reader has reported success with serving the filling as a dip with crackers, which sounds like a delicious idea. I hope this helps!

    1. Yes Kelsey. These are either cool or at room temp. For a warm appetizer, check out these Cranberry Cream Cheese Appetizer Bites: https://www.wellplated.com/cranberry-cream-cheese-appetizer-bites/

  12. Hi, I love your recipe so much. There is only one thing I am wondering about, did you modified your recipe by alternating the mascarpone cheese to Greek yogurt for the filling? Because if I recall correctly I followed your recipe last Christmas and I made this with mascarpone cheese.
    Just wondering and thank you so much for this great recipe.

    1. Hi Mia! This recipe has always used Greek yogurt, but I think mascarpone could be a delicious twist. I’m so happy that you’ve enjoyed the bites!