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Step 1
Remove the phyllo shells from their box and place them on the counter, keeping the shells in their protective tray until ready to use.
Step 2
In a mixing bowl, beat the cream cheese and Greek yogurt until smooth.
Step 3
Mix in the pesto until evenly combined.
Step 4
Then on low speed, add 2/3 of the sundried tomatoes and Parmesan and beat just until blended.
Step 5
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.