Thaw frozen Fillo cups for at least ten minutes on your countertop before filling.
Chop the cucumbers, roasted bell pepper strips into small diced pieces, a little smaller than bite-sized.
Remove stems from parsley and dice into small pieces.
Fill each phyllo cup about two-thirds full of hummus.
Sprinkle a few pieces of cucumber, feta, pepper and parsley on the top of the hummus in each cup. Enjoy!
I prefer using small baby cucumbers or the (usually) plastic-wrapped English cucumbers. Regular slicing cucumbers often have thicker skin that is a little more bitter, especially is the skin is really dark green. If standard cucumbers are what you have, you may want to peel the skin or some of the skin for a better-tasting appetizer.
Fillo cups are often found in the freezer section near the pie crusts, or sometimes near other greek frozen appetizers.
Get creative with your hummus flavors. I've used roasted red pepper hummus, but so many of the flavors available will be delicious in this appetizer.