Greek Yogurt and Strawberry Phyllo Cups Recipe

There are a lot of things that my boyfriend and I agree on. The Colbert Report (genius), food-based road trips (why else travel?), our popcorn air-popper (maybe the best invention ever.) But there is one point on which we always go our separate ways: brunch. He loves anything greasy, fatty, baconified, or topped with an egg. I always hope that they're serving oatmeal, Greek yogurt, and fruit. Sure, I wish that our brunch selves weren't supporting a horde of bad gender stereotypes, just not enough to order that plate of chicken and waffles.

The biggest complaint I've had lodged against me (and not just from the boyfriend, he's used to it) is that my brunch order is "boring." And you know what, I bought into it. At least enough to refrain from serving fruit and yogurt to guests, even though that's probably what half of them want, anyway.

Then I thought up this lovely solution, which makes fruit and yogurt interesting enough to serve at brunch. Phyllo pastry is brushed with butter, layered, and baked into golden cups. The cups are filled with Greek yogurt and chopped fruit (I used strawberries, but any seasonal fruit will do.) A final, heavy-handed drizzle of honey ties the dish together.

Texturally, these cups can't be beat. Your fork crunches through the cup, shattering into buttery shards. A bite of flaky phyllo combines with cool, thick yogurt and juicy fruit. The sweet strawberries play against the tangy yogurt, and the drizzle of honey brings to mind baklava though the cup remains light, fresh, and creamy.

Boring brunch order? I think not.