Festive Pom-fuls

Christmas.  Yes, I said it!  It’s right around the corner and seems to creep upon us faster each year, doesn’t it?

Even if you are short on time, you can still be a gracious holiday hostess with this fresh and easy recipe featuring Athens Mini Fillo Shells.  I’m telling you, they are my go-to holiday staple for good reason!

In addition to the crunchy Mini Fillo Shells, these bites are bursting with fresh flavors and the unmistakable colors of the season.  They are going to be  a hit with your guests.


One of the reasons these appetizers are loved so much around this time of year is that people are just overloaded with sugary, heavy foods.  They tend to be really glad to see something in front of them that they don’t have to feel a bit guilty about eating, yet, there is no deprivation involved when it comes to noshing on these treats.


Did you know that Athens Mini Fillo Shells have a teeny tiny 30 calories for a serving of two shells?   It’s a bit hard to beleive that you can include pastry in your diet for such few calories, but these make it easy to do.

I pile them high with a fresh and delightful pomegranate salsa that is packed full of fresh fruits and vegetables and contains no oil at all.  You really could eat an entire tray of these for less calories than an egg nog!  What’s even better, is that these come together in a matter of minutes.  If you can put a few ingredients into a bowl and mix them together, you can make these appetizers.


You can make the filling ahead of time and fill these up right before your guests knock on the door.

Please see the printable recipe below, and don’t forget to check out Phyllo.com and Athensfoods.com

Festive Pom-fuls


  • 2 packages Athens Mini Fillo Shells
  • 2 Tbs coarse salt
  • the juice of four limes, divided
  • 6 Roma tomatoes, diced small
  • 1 sweet onion, diced small
  • 2 avocados, diced small
  • 3 jalapenos, minced
  • 1 bunch cillantro, chopped
  • 2 pomegranates, seeded
  • 1 tsp table salt
  • 1 tsp corriander


  1. Remove the Mini Fillo Shells from the freezer and heat in the oven according to the package directions.
  2. Meanwhile, juice two of the limes onto a small plate.
  3. On another plate, place the coarse salt.
  4. In a large bowl, mix the tomatoes, onions, avocados, jalapenos, cilantro, and pomegranate seeds.
  5. Add the juice of two more limes, the table salt, and the corriander.
  6. Stirr gently to combine.
  7. Taste for seasoning and add more salt, corriander, or lime juice to suit your taste.
  8. Dip the tops of the warm Mini Fillo Shells into the plate of lime juice to coat the rim.
  9. Then, dip the shells in the salt to coat.
  10. Fill generously with the salsa.
  11. Garnish with a sprinkle of salt and a cilantro leaf if desired.
  12. *Note-if it's going to be more than a few minutes before you serve this, wait to fill the shells with salsa until right before you serve. This will keep the Mini Fillo Shells crisp. You can coat the rims in the salt and lime ahead of time.



  1. I really think this is one of my all time favorites of your recipes.

    • Is it Ginny? I’m so glad you like it! Truth be told, I think the photos help-the pomegranate seeds look like little jewels to me, they are just so pretty!

  2. Dawn Miller says:

    Looks amazing Shauna! Definitely going to try them.

    • Thanks Dawn! I was thinking it could work just to make the salsa, heat up the shells, and use the shells as dippers instead of filling them up first. Let me know what you think of them!

  3. Delicious!

  4. Pomegranates and avocado in little pastry shells, who wouldn’t love that one. I may have to leave the onions out for me, just hover them over the mix and throw them away. Wonderful idea, it would even satisfy my sweet tooth.

    • I think they would be totally fine without the onions, Rosann. Maybe just add a bit more jalapeno or you could even replace the onion with red or orange bell peppers. Wouldn’t that be yummy?

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