I started experimenting with phyllo in muffin tin cups years ago and came up with several savory as well as sweet concoctions. Here is one from the Food Network Magazine that is really easy; if you don’t want to use the store bought cups, it’s easy to make your own with a square of a few sheets of phyllo folded and pressed into a muffin tin cup; a little butter spray helps them to brown. The recipe below can be easily done in the muffin tin as well as on a baking sheet:
POMEGRANATE-BRIE PHYLLO CUPS
Place 15 mini phyllo shells on a baking sheet and bake at 350 degrees F until toasted, 3 to 5 minutes. Fill each shell with 1/2 teaspoon of fig or other jam, a 3/4 inch cube of brie, and some chopped walnuts. Return to the oven until the cheese is bubbling, about 10 minutes. Top with pomegranate seeds.