Preparation Instructions

PREPARE PHYLLO CUPS: Preheat oven to 350°F. Grease 12-cup mini muffin tin with baking spray and set aside. Brush phyllo sheets evenly with melted butter; stack sheets together. Cut stacked phyllo sheets into 12 even squares. Press square phyllo stacks into cups of prepared muffin tin. Bake for 8 to 10 minutes or until golden brown and flaky. Let cool.

COOK FISH: Meanwhile, cook Morey’s Wild Tilapia Seasoned Grill Fillets according to package directions using the baking method. Flake into smaller pieces.

TO SERVE: In medium bowl, stir together coleslaw mix, tartar sauce, lemon zest, lemon juice, salt, pepper, and flaked tilapia until combined. Divide evenly among phyllo cups. Garnish with dill sprigs.

PRO TIP: Phyllo cups can also be prepared in regular-size muffin tins for larger portions. Adjust baking time to 13 to 15 minutes.


  • 2 Morey’s Tilapia Seasoned Grill Fillets
  • 3 sheets thawed phyllo pastry
  • 2 Tbsp. melted butter
  • 2 cups cabbage-and-carrot coleslaw mix
  • 1/2 cup tartar sauce
  • 1 tsp. finely grated lemon zest
  • 1 tsp. freshly squeezed lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 24 small sprigs fresh dill

Prep Time
30 min

Serving Size

Additional Product Options
You can also use:
Wild Cod Butter and Herb

Drink Pairings




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Tilapia Phyllo Bites
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